The Recipe Critic · by Alyssa Rivers
Crispy Rice Salad
NUTRITION · PER SERVING50M COOK
CAL 21%·PRO 21%
CARBS 43G41% OF CAL
6G FIBER32G OTHER5G TOTAL SUGAR
FAT 25G53% OF CAL
3G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A trendy crispy rice salad with fresh vegetables, fruit, nuts, and a tahini dressing. Crunchy, fresh, and packed with flavor.
mainamericansalad🍪 sheet pan🔥 ovendairy freeveganvegetarian
View the full recipe on The Recipe Critic →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 cups cooked white rice
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 2 cups shredded cabbage
- 1 cup diced red bell pepper (about 1 medium pepper)
- 1 cup sliced Persian cucumbers (about 4 cucumbers)
- 1 cup diced avocado
- ½ cup shelled edamame
- ½ cup diced mango
- ¼ cup roughly chopped fresh cilantro
- ¼ cup chopped peanuts
- ¼ cup sliced green onions
- 2 tablespoons roughly chopped fresh mint
- ½ cup tahini
- 1 tablespoon chili crisp oil
- ½ teaspoon minced garlic
- 1 teaspoon brown sugar
- ½ teaspoon soy sauce
- ½ teaspoon sesame oil
At a glance
PER SERVING · TIME 50M
CAL 21%·PRO 21%
CARBS 43G41% OF CAL
6G FIBER32G OTHER5G TOTAL SUGAR
FAT 25G53% OF CAL
3G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 210mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 481mg
- Calcium
- 59mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 210MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.