Spend with Pennies · by Holly Nilsson
Crispy Rice Salad
NUTRITION · PER SERVING23M COOK
CAL 16%·PRO 19%
CARBS 38G48% OF CAL
6G FIBER25G OTHER7G TOTAL SUGAR
FAT 15G42% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh, crunchy salad with fried rice, edamame, and vegetables tossed in a savory sesame dressing. Filling and great for using leftover rice.
mainsalad🍪 sheet pan🔥 ovendairy freeveganvegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups cooked rice (cold)
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce
- 2 cups coleslaw mix (or shredded cabbage)
- 4 mini cucumbers (sliced)
- 1 cup edamame (shelled, cooked and cooled)
- 4 green onions (sliced)
- ¼ cup chopped fresh cilantro (or parsley or mint)
- ⅓ cup sesame dressing (more to taste)
At a glance
PER SERVING · TIME 23M
CAL 16%·PRO 19%
CARBS 38G48% OF CAL
6G FIBER25G OTHER7G TOTAL SUGAR
FAT 15G42% OF CAL
2G SAT13G 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
- 5m
- Cook
- 18m
- Sodium
- 667mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 169mg
- Calcium
- 102mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 667MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.