Jo Cooks · by Joanna Cismaru★ 5.0 (1)
Crispy Rice Salad
NUTRITION · PER SERVING30M COOK
CAL 15%·PRO 16%
CARBS 37G49% OF CAL
4G FIBER29G OTHER4G TOTAL SUGAR
FAT 14G42% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy golden rice salad with fresh vegetables, edamame, and a creamy tahini dressing with sesame. Crunchy, bright, and satisfying as a vegetarian main.
mainamericansaladgrain bowl🍳 skilletdairy freeveganvegetarian
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups day‑old cooked rice
- 1 tablespoon sesame oil (low sodium)
- 1 tablespoon soy sauce
- 2 tablespoons tahini
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce (low sodium)
- 1 teaspoon chili oil (adjust to your spice preference)
- 2 tablespoons lemon juice
- 1-2 tablespoons water (to thin the dressing to your liking)
- 1 small red bell pepper (thinly sliced)
- 1 cup red cabbage (shredded, or your favorite crunchy greens)
- 2 scallions (thinly sliced)
- ½ cup shelled edamame (lightly steamed or blanched)
- ½ medium cucumber (diced)
- sesame seeds (for garnish)
- fresh cilantro (for garnish)
At a glance
PER SERVING · TIME 30M
CAL 15%·PRO 16%
CARBS 37G49% OF CAL
4G FIBER29G OTHER4G TOTAL SUGAR
FAT 14G42% OF CAL
2G SAT12G 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
- 15m
- Cook
- 15m
- Sodium
- 474mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 271mg
- Calcium
- 61mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 474MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.