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Crispy Rice Salad with Gochujang Sesame Vinaigrette Recipe

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3.8 from 2 reviews

This Crispy Rice Salad is a vibrant and refreshing dish combining fresh, crunchy vegetables with crispy baked wild rice and a spicy-sweet gochujang sesame vinaigrette. Featuring ingredients like cucumbers, green onions, avocado, cashews, cabbage, and shelled edamame, it’s a perfect balance of textures and flavors that delivers a satisfying, flavorful punch.

  • Total Time: 1 hour 45 minutes
  • Yield: 6 servings

Ingredients

For the Rice

  • 2 cups cooked and cooled California-grown wild rice blend
  • 1 Tbsp. sesame oil
  • 1 Tbsp. chili crunch/chili crisp
  • 1 Tbsp. soy sauce

For the Dressing

  • 2 Tbsp. olive oil
  • 1 Tbsp. toasted sesame oil
  • 1 Tbsp. rice vinegar
  • 2 Tbsp. soy sauce
  • 1-2 Tbsp. gochujang (adjust per spice preference)
  • 1 Tbsp. honey or sugar
  • 1 Tbsp. sesame seeds
  • 1/2 tsp. minced ginger
  • 1/2 tsp. minced garlic

For the Salad

  • 4-6 mini or English cucumbers, quartered
  • 1 cup shelled edamame
  • 1 bunch green onions, chopped
  • 1 cup cashews, roughly chopped
  • 1 cup red cabbage, chopped
  • 2 avocados, diced
  • Salt to taste, if needed

Instructions

  1. Cook the Rice: Cook the wild rice blend according to package instructions. Spread the cooked rice on a parchment paper-lined baking sheet to cool. Refrigerate for 1-2 hours or overnight to chill the rice thoroughly.
  2. Bake the Rice: Preheat the oven to 400°F (204°C). In a bowl, toss the chilled rice with sesame oil, chili crunch, and soy sauce until evenly coated. Spread the rice in a single layer on a parchment-lined baking sheet. Bake for 20-30 minutes, tossing halfway through, until the rice is crispy but still slightly chewy. Remove and let cool.
  3. Make the Dressing: In a bowl or jar, whisk together olive oil, toasted sesame oil, rice vinegar, soy sauce, gochujang, honey (or sugar), sesame seeds, minced ginger, and minced garlic until well emulsified. Taste and adjust seasoning as needed. Refrigerate until use.
  4. Prepare the Vegetables: Chop the cucumbers, green onions, red cabbage, and dice the avocados. Combine them with shelled edamame and roughly chopped cashews in a large mixing bowl. Add salt to taste if desired.
  5. Assemble the Salad: Add the crispy baked rice to the bowl of vegetables and nuts. Pour in the desired amount of dressing and toss gently until everything is evenly coated.
  6. Serve: Garnish the salad with additional green onions if desired and serve immediately for best texture and flavor.

Notes

  • For best results, chill the cooked rice thoroughly before baking to achieve maximum crispiness.
  • Adjust the amount of gochujang to control the heat level to your preference.
  • You can substitute honey with sugar or maple syrup as a sweetener in the dressing.
  • Use gluten-free soy sauce if you need to make this dish gluten-free.
  • The crispy rice can be made ahead and stored in an airtight container for a day or two.
  • Add other crunchy veggies like bell pepper or shredded carrots for variation.
  • Author: Daisy
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: Korean-inspired
  • Diet: Vegetarian

Find it online: https://dishiary.com/crispy-rice-salad-with-gochujang-sesame-vinaigrette-recipe/