Crispy Rice Salad with Spicy Coconut Tahini Dressing

Got leftover rice and don’t know what to do with it? This crunchy rice salad recipe will transform boring old rice into a super flavorful crispy rice salad that you’ll want to come back to again and again. 

Every layer of this crispy rice salad has something to offer. It starts with some good old plain rice. I used jasmine because that’s what we always use, but you can use any kind of white rice for this one. The rice is pre seasoned with soy sauce and sesame oil to build a solid foundation of flavor. 

For our veg and fresh herbs, we have edamame beans, crisp cucumber, crunchy red bell pepper and fresh mint. This combo pairs very well with the salty umami flavor of soy sauce and sesame oil and the nuttiness and creaminess of the tahini. They also give us a nice bite and crunch to the salad. 

But the real crunch comes from our fried shallots. They are coated in flour and cornstarch for extra crunch and smoked paprika for an added layer of spice and smokiness.

The spicy coconut tahini dressing brings everything together. Tahini gives it a rich, nutty base, while rice vinegar and orange juice add brightness, and honey balances it all with a touch of sweetness. Soy sauce, garlic, and ginger bring that deep umami flavor, and a bit of chili paste (or flakes) adds heat. Coconut milk smooths it all out into one creamy, flavor-packed dressing. It’s a light, flavorful vegan rice salad and an ideal summer rice salad that’s super quick and easy to throw together when hosting the next dinner party or at home for family dinners!

How to Make Crispy Rice Salad 

• Jasmine Rice
  This will be the base for this salad. It’s going to soak up and meld together all those beautiful textures and flavors we introduce in this recipe. If you don’t have jasmine rice, you can use any kind of white rice you have on hand.               
• Deep‑Fried Shallots
  These add crunch and smokiness to this recipe. And they become even more crispy when coated with flour and cornstarch. I threw in smoked paprika for a nice smokey finish.
• Tahini & Coconut Cream
  These two make the dressing smooth and rich. Tahini adds a nutty flavor, and coconut cream brings a touch of sweetness, so every bite feels indulgent without being too heavy.
• Honey & Orange Juice/Zest
  Essential to cut the bitterness of tahini. Honey softens the savory notes with a bit of natural sweetness. Orange juice and zest add a burst of fresh citrus that keeps the dressing bright and adds an extra layer of sweetness to the dressing.
• Soy Sauce & Rice Vinegar
  Soy sauce gives us the salty, umami kick. Rice vinegar adds just enough tang to balance out the flavors so nothing tastes flat.
• Garlic, Ginger & Chili Paste
  This trio adds character: garlic for warmth, ginger for a little zing, and chili paste for a gentle heat that wakes up your taste buds.
• Edamame & Cucumber
  Edamame adds a protein punch, and cucumber brings a cool, crisp bite. Together, they keep the salad fresh and balanced.
• Queso Fresco
  A little bit of mild, crumbly cheese (or tofu) adds creaminess and just the right amount of salt to tie everything together.

Mint & Chili Oil (Garnishes)
Mint gives a fresh pop of flavor, and chili oil adds a final hint of spice and color—perfect finishing touches.

Ingredients You’ll Need

Tahini Dressing (makes about 1 cup)

• ⅓ cup tahini
• 3 tbsp coconut cream
• 2 tbsp honey (sub agave for vegan)
• Zest and juice of 1 orange
• 1 tbsp soy sauce
• 1 tbsp seasoned rice vinegar
• 2 tsp chili paste (or chili flakes)
• 1 garlic clove, grated
• 1–2 tsp ginger, grated
• Salt, to taste
  

Rice Salad

• 3 cups cooked jasmine rice, room temp
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• ⅓ cup queso fresco, crumbled (sub tofu or vegan feta)
• ¼–½ large cucumber, fine diced
• ¾ cup edamame (fresh or thawed frozen)
• ½ red bell pepper, fine diced
• 2 medium shallots, cut into rings and separated
• 2 heaping tbsp all‑purpose flour
• 1 heaping tbsp cornstarch
• 1 tbsp smoked paprika (optional)
• Fresh mint, thinly sliced
• Chili oil, for garnish

Step-by-Step Directions

1. Make the Dressing

1. Combine all dressing ingredients in a food processor or blender.
2. Blend until smooth, adding warm water 1 tbsp at a time to reach pourable consistency.
3. Taste and adjust salt, sweetness, or heat as needed.
   

2. Fry the Shallots

1. In a bowl, whisk together flour, cornstarch, smoked paprika, and a pinch of salt.
2. Gently toss shallot rings in the dry mix, coating evenly.
3. Heat oil in a deep skillet over medium heat. Test with one ring—when it sizzles, fry remaining shallots in batches until golden brown.
4. Transfer to paper towels and season immediately with salt.
   

3. Prep the Rice & Veggies

1. In a large mixing bowl, toss cooked rice with soy sauce and sesame oil until evenly coated.
2. Add cucumber, edamame, bell pepper, and mint; toss gently.
3. Drizzle in half the dressing and mix to coat. (Reserve extra for serving.)
4. Taste and season with salt if needed.
   

4. Plate & Garnish

1. Spread a portion of the rice salad on plates or in bowls.
2. Drizzle remaining dressing over the top.
3. Scatter crispy shallots, crumbled queso fresco, a few mint leaves, and a drizzle of chili oil.
   

Recipe Variations & Add‑Ins

Make it a Vegan Rice Salad:
Want to keep it 100% plant-based? Simply swap the honey in the dressing for agave syrup, and skip the queso fresco. Instead, crumble in some vegan feta or toss in cubes of marinated tofu for that creamy, salty touch. It’s just as flavorful and totally dairy-free.

Add Some Protein:
If you’re looking to make this crispy rice salad a little more filling, add some protein! Grilled chicken or shrimp work beautifully for a non-vegan option, while crispy tofu or roasted chickpeas keep it vegan and satisfying. These add-ins soak up the dressing and make it a more complete meal.

Try Other Veggies:
This salad is super flexible, so feel free to toss in more veggies. Shredded cabbage adds crunch, snap peas bring a fresh sweetness, and thin ribbons of carrot add color and texture. It’s an easy way to use up what’s in your fridge and pack in more nutrients.

Try Different Herbs:
Not into mint? No problem. Fresh basil or cilantro are great alternatives that bring their own bold flavor. Basil gives the salad a sweet, peppery twist, while cilantro adds a fresh, citrusy punch. Either one will brighten up the dish in a different—but equally delicious—way.

Tips & Tricks

Rice Temperature:
Always use room temperature rice for this salad—trust me, it makes a difference. Warm rice tends to steam and soften the other ingredients, which can lead to a mushy texture. Room-temp rice, on the other hand, stays firm and soaks up the flavors from the dressing like a sponge without getting soggy. If you’re using leftover rice from the fridge, just let it sit out for a bit or microwave it for a few seconds, then cool it down before mixing.

Shallot Crispiness:
Fry them in small batches! If you crowd the pan, the oil temperature drops and you end up steaming them instead of frying. Give them space to sizzle, and you’ll be rewarded with perfectly crisp, crunchy rings that add so much texture and flavor to your salad.

Make‑Ahead & Storage

• Make Ahead: You can make the rice ahead of time, up to a day earlier. If the rice is coming out of the fridge, let it come to room temperature before preparing the salad. Room temp rice will absorb all the flavors better.
• Re-crisp Shallots: Shallots will stay crispy for a few days if kept in a dry place and covered. But you can always just throw them in a 350F degree oven for a few minutes to re crisp and warm them up again.
  

Print Recipe

Crispy Rice Salad with Spicy Coconut Tahini Dressing

A crunchy and refreshing summer rice salad made with jasmine rice, crispy fried shallots, fresh vegetables, and a creamy, spicy coconut tahini dressing. Easy to customize and vegan-friendly!

Prep Time20 minutes mins

Cook Time15 minutes mins

Total Time35 minutes mins

Servings: 4

Ingredients

Tahini Dressing

• ⅓ cup tahini
• 3 tbsp coconut milk
• 2 tbsp honey or agave for vegan
• Zest + juice of 1 orange
• 1 tbsp soy sauce
• 1 tbsp seasoned rice vinegar
• 2 tsp chili paste or chili flakes
• 1 garlic clove grated
• 1 –2 tsp grated ginger
• Salt to taste

Rice Salad

• 3 cups cooked jasmine rice room temperature
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• ½ red bell pepper finely diced
• ¼ –½ cucumber thinly sliced
• ¾ cup shelled edamame fresh or thawed frozen
• ⅓ cup queso fresco crumbled (use vegan cheese or tofu to make it vegan)
• Fresh mint thinly sliced

Crispy Shallots

• 2 medium shallots sliced into thin rings
• 2 tbsp all-purpose flour
• 1 tbsp cornstarch
• 1 tbsp smoked paprika optional
• Neutral oil for frying e.g., canola or vegetable oil
• Salt to season

To Serve

• Extra dressing
• Chili oil optional
• Extra mint leaves

Instructions

Step 1: Make the Dressing

• Blend all dressing ingredients in a food processor or with an immersion blender until smooth and creamy. Set aside.

Step 2: Fry the Shallots

• Toss shallot rings in a bowl with flour, cornstarch, and paprika.
• Heat oil over medium. Test with one ring—if it sizzles, it’s ready.
• Fry in batches until golden brown, about 2–3 minutes per batch.
• Drain on paper towels and season with salt while hot.

Step 3: Build the Salad

• Mix jasmine rice with soy sauce and sesame oil.
• Add cucumber, bell pepper, edamame, and mint.
• Toss with some dressing—just enough to coat. Save the rest for serving.

Step 4: Assemble & Serve

• Plate the rice salad and drizzle more dressing over top. Add crispy shallots, crumbled queso fresco, fresh mint, and chili oil if desired. Serve immediately and enjoy!

Optional Add-Ins & Variations

• Vegan Option: Swap honey for agave and use vegan cheese or tofu.
• Add Protein: Add grilled chicken, shrimp, tofu, or chickpeas.
• Boost Veggies: Try shredded cabbage, snap peas, or carrots.
• Herb Swap: Use basil or cilantro instead of mint.

Final Thoughts

This crispy rice salad is one of those recipes that feels like more than the sum of its parts. It’s crunchy, refreshing, and packed with flavor thanks to that creamy, spicy coconut tahini dressing. The fried shallots add a great texture, and everything just comes together in a way that makes each bite interesting.

It’s a solid option for a quick lunch, an easy dinner, or even as a dish to bring to a summer get-together. You can make it your own by adding protein or switching up the herbs and veggies. If you’re keeping things plant-based, it also makes a great vegan rice salad with a couple of easy tweaks.Whether you’re after a light summer rice salad, a fun crispy rice salad recipe, or just something with a bit of crunch, this one’s worth trying.