Recipes

This salad is all about contrast and texture. Oven-baked crispy rice adds crunch without frying, while cucumbers, edamame, herbs, and avocado bring freshness and staying power. The ginger sesame vinaigrette is bold enough to stand up to the rice and creamy avocado, making this a salad that feels like a meal. It’s fiber-forward, satisfying, and ideal for make-ahead lunches or casual entertaining.

Storage

Store the dressed salad and crispy rice separately. The salad will keep for up to 2 days refrigerated. The crispy rice can be stored at room temperature for several hours or refreshed in a hot oven for a few minutes.

Equipment Needed

• Baking sheet
• Parchment paper
• Large mixing bowl
• Small bowl or jar with lid
• Whisk or fork
• Chef’s knife and cutting board

Ingredients

• For the Crispy Rice

• 2 cups cooked jasmine rice, completely cooled
• 1 tbsp soy sauce or tamari
• 1 tbsp toasted sesame oil

• For the Salad

• 3 Persian cucumbers, thinly sliced
• ½ cup cooked shiitake mushrooms, thinly sliced
• 1 cup shelled edamame
• ½ cup chopped scallions
• ¼ cup fresh mint, roughly chopped
• 2 avocados, diced
• 1 Fresno pepper, thinly sliced or finely diced

• For the Ginger Sesame Vinaigrette

• 1 bunch scallions, thinly sliced
• 3" fresh ginger, peeled and finely grated
• 4 cloves garlic, minced
• 1 tbsp toasted sesame oil
• ½ cup soy sauce
• ¼ cup rice vinegar
• ⅓ cup avocado oil
• 1 tbsp garlic chile paste

Directions

1. Make the Crispy Rice
   Preheat the oven to 400°F. Line a baking sheet with parchment paper.
   In a bowl, toss the cooled rice with soy sauce and sesame oil until evenly coated. Spread the rice in a thin, even layer on the baking sheet. Bake for 30–40 minutes, stirring once halfway through, until golden brown and crisp. Remove from the oven and allow the rice to cool completely—this helps it stay crunchy.
2. Prepare the Salad
   While the rice bakes, slice the cucumbers and mushrooms and prep the edamame, scallions, mint, avocados, and Fresno pepper. Add all salad ingredients to a large bowl.
3. Make the Vinaigrette
   In a small bowl or jar, whisk together the scallions, ginger, garlic, sesame oil, soy sauce, rice vinegar, avocado oil, and sambal until smooth and well combined.
4. Assemble
   Pour the vinaigrette over the salad ingredients and toss gently to coat. Just before serving, fold in the cooled crispy rice to preserve its crunch. Serve immediately.