Servings: 6-8 (8 cups) 1x
Scale
Ingredients
For the Crispy Rice:
- 2 cups cooked rice*
- 1 tablespoon sesame oil
- 1 teaspoon coconut aminos, soy sauce, or tamari
- 1 teaspoon garlic powder
For the Sesame Ginger Dressing:
- Juice of 2 medium limes (¼ cup)
- 3 tablespoons coconut aminos, soy sauce, or tamari
- 3 tablespoon pure honey
- 2 tablespoons toasted sesame oil
- 2 teaspoons grated fresh ginger (very finely minced or grated on a microplane)
For the Salad:
- 1 (12-ounce) package coleslaw mix with red cabbage and carrots
- 2 cups cooked shredded chicken
- 1 cup shelled edamame beans (thawed if frozen)
- 1 avocado, peeled, pitted, and diced
- ½ cup chopped fresh cilantro
- ¼ cup sliced green onions (white/light green and dark green parts separated)
- ¼ cup chopped roasted peanuts (omit for nut free)
Instructions
- Start by making the Crispy Rice: Preheat the oven to 400°F.
- Add the cooked rice in a pile to the middle of an 18×13 sheet pan. Drizzle and sprinkle the sesame oil, coconut aminos, and garlic powder over top of the rice. Use a spoon or spatula (or your hands) to mix it together to distribute the seasonings throughout the rice.
- Spread the rice out in a single layer on the sheet pan and pat it down with the back of a spatula or your hands.
- Bake for 18 minutes, tossing after 10 minutes. Then remove from the oven and set aside to cool slightly.
- While the rice is baking, make the Sesame Ginger Dressing. In a glass measure or small jar with a lid, whisk or shake together all of the dressing ingredients; set aside.
- To a large salad bowl, add the coleslaw mix, shredded chicken, edamame beans, avocado, cilantro, cilantro, the white/light green parts of the scallions, and the roasted peanuts. Add the crispy rice.
- Re-whisk or shake the dressing, then pour it all over the salad ingredients. Toss until well coated. Top with the dark green parts of the scallions.
- Serve the salad immediately. Store leftovers in an airtight container for up to 3 days, though the rice won’t be as crispy after storing overnight. This salad is best served the same day it’s made.
Notes
* Use any cooked and cooled rice, such as jasmine rice, basmati rice, brown rice, black rice, sushi rice, or any leftover rice. It’s best if the rice is cold and mostly dry.
Love chili crisp? This salad is excellent with a little dash of chili crisp on top.
Nutrition Information
- Serving Size: 1 1/3 cups
- Calories: 380
- Fat: 15 g
- (Sat Fat: 2 g)
- Sodium: 613 mg
- Carbohydrate: 35 g
- (Fiber: 6 g
- Sugar: 12 g)
- Protein: 26 g
- Cholesterol: 51 mg