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Deep bowl of crispy rice salad topped with mango, cucumber, and fresh cilantro

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Crispy Rice Salad with Mango and Maple-Chili Tahini

Recipe by Ailene

A heavily textured, unapologetically crunchy salad that balances savory depth with bright, fresh contrast. Golden, oven-toasted rice acts as the anchor, tossed with juicy mango, crisp cabbage, and edamame, then heavily dressed in a sweet-and-spicy maple chili crisp tahini that clings to every grain.

  • Total Time45 minutes
  • Yield5 servings 1x

Ingredients

Scale

Crispy Rice

  • 3 cups cooked long-grain white rice, thoroughly chilled (day-old works best) (475g)
  • 1 tablespoon neutral cooking oil (such as avocado or canola) (15ml)
  • 1 tablespoon toasted sesame oil (15ml)
  • 1 ½ tablespoons tamari (or soy sauce) (22ml)
  • 1 tablespoon chili crisp (15g)

Maple-Chili Tahini Dressing

  • 3 tablespoons well-stirred tahini (45g)
  • 3 tablespoons rice vinegar (45ml)
  • 1 tablespoon toasted sesame oil (15ml)
  • 1 tablespoon tamari (or soy sauce) (15ml)
  • 1 tablespoon chili crisp (15g)
  • 1 tablespoon maple syrup (20g)
  • 1 tablespoon warm water, plus more if needed (15ml)

Salad Base

  • 3 cups shredded green or red cabbage (or a mix) (210g)
  • 1 ½ cups shelled edamame, cooked according to package instructions then cooled and drained, or ready-to-eat per label (230g)
  • 2 Persian cucumbers, halved lengthwise and sliced into half-moons (200g)
  • 1 large firm-ripe mango, peeled and diced (200g)
  • ½ cup chopped scallions, green and white parts (50g)
  • ½ cup loosely packed fresh cilantro leaves, roughly chopped (10g)
  • ½ cup roasted salted peanuts, roughly chopped (70g)

Instructions

  1. Prep the oven and pan: Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
  2. Season the rice: In a large mixing bowl, combine the chilled rice, neutral oil, toasted sesame oil, tamari, and chili crisp. Toss thoroughly—using your hands works best here—to break up any clumps and ensure every grain is coated in the seasoned oil.
  3. Bake for maximum crunch: Spread the rice mixture into an even, thin layer on the prepared baking sheet. Bake for 20 to 25 minutes, tossing halfway through, until the edges are deep golden brown and crisp. Remove from the oven and let it sit on the pan; the rice will continue to harden and crisp up as it cools down.
  4. Whisk the dressing: While the rice cools, whisk together the tahini, rice vinegar, toasted sesame oil, tamari, chili crisp, and maple syrup in a small bowl. Stir in the warm water until the dressing runs smoothly off the whisk. If it seizes or seems too thick, add another splash of warm water.
  5. Assemble the base: In a large serving bowl, combine the shredded cabbage, edamame, cucumbers, mango, scallions, cilantro, and peanuts.
  6. Toss and serve: Add the cooled crispy rice to the bowl of vegetables. Pour the dressing over the top and toss vigorously until everything is evenly coated. Serve immediately to enjoy the best contrast between the crunchy rice and the juicy produce.

Notes

  • Why it works: Chilling the rice before roasting is non-negotiable. Cold rice grains dry out slightly in the fridge, allowing them to fry and crisp in the oven’s heat rather than steaming and turning to mush.
  • Make-ahead strategy: Cool the baked crispy rice quickly—never leave cooked rice at room temperature for more than 2 hours. Store the rice, chopped salad components, and dressing in completely separate airtight containers in the refrigerator at 40°F (4°C) or below. Consume within 3 to 4 days, or freeze leftover rice portions for future use. Toss individual portions together right before eating to preserve the signature crunch.

Nutrition (per serving — estimates)

Calories: 465 | Total Carbs: 46g (Fiber: 6g, Sugar: 12g) | Fat: 25g (Saturated: 3g) | Protein: 14g | Sodium: 620mg

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Salad
  • Method: Baked
  • Cuisine: Asian-Inspired

Nutrition

  • Serving Size: About 2 cups
  • Calories: 465
  • Sugar: 12g
  • Sodium: 620mg
  • Fat: 25g
  • Saturated Fat: 3g
  • Carbohydrates: 46g
  • Fiber: 6g
  • Protein: 14g

Find it online: https://foodtrackergirl.com/2026/09/24/crispy-rice-salad-with-mango-for-a-make-ahead-lunch/