A feel-good, chock-full salad that will not leave you longing for your next meal after a couple hours. For large shards of rice that hold on to their shape, use a sticky, starchy variety such as sushi rice. Long-grain rice like basmati or jasmine will disintegrate into distinct grains—not bad, but not as enjoyable as crunching down on a crispy nugget. Cold day-old rice is easiest to work with, but if you don’t have any, simply spread out freshly cooked rice on a rimmed baking sheet or platter, cover loosely with plastic wrap, and chill for a few hours before proceeding with the recipe.
When it comes time to crisp the rice, spread it out in the pan in an even layer and resist the urge to shake or stir it. We know it’s hard not to fiddle! Once a golden brown crust starts to form underneath, flip the disk of rice like a pancake. And as for the cabbage, take the time and care to massage it with the lime juice and salt. A good rub breaks down the tough fibers in the leaves, tenderizing and priming them for the savory dressing.
Read More: How I Turn Any Salad Into a Satisfying Meal
Recipe information
Total Time
45 minutes
Yield
4 servings
Ingredients
Dressing
Salad and Assembly
Preparation
Dressing
Step 1
Whisk ¼ cup tahini, 2 Tbsp. fresh lime juice, 1 Tbsp. chile crisp, 1 Tbsp. soy sauce, 1 Tbsp. unseasoned rice vinegar, 2 tsp. honey, 1 tsp. toasted sesame oil, and ¼ cup room-temperature water in a small bowl until smooth; season with a large pinch of kosher salt. Set dressing aside.
Do Ahead: Dressing can be made 2 days ahead. Cover and chill. Whisk just before using, adding a few spoonfuls of water to thin out if needed.
Salad and Assembly
Step 2
Combine ½ small head of purple cabbage (about 10 oz.), cored, thinly sliced, 1 Tbsp. fresh lime juice, and a large pinch of kosher salt in a large bowl and massage leaves until cabbage begins to soften slightly, about 2 minutes.
Step 3
Cook 6 oz. frozen shelled edamame in a small pot of boiling salted water until thawed and warmed through, about 4 minutes; drain well and add to cabbage. Set aside.
Step 4
Using your hands, toss 3 cups chilled cooked sushi rice and 1 Tbsp. soy sauce in a medium bowl to coat. Heat 2 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Add seasoned rice mixture and, using a spatula, press into an even layer. Cook undisturbed until golden and crisp underneath, 6–8 minutes. Turn disk of rice over and cook until light golden on other side, about 4 minutes. Remove pan from heat.
Step 5
Add 1 avocado, cut into ½" pieces, 1 Champagne or honey mango, cut into ½" pieces, 3 Persian cucumbers, halved lengthwise, sliced on a diagonal ¼" thick, 1 bunch red radishes (about 5 oz.), trimmed, cut into matchsticks, 3 scallions, thinly sliced on a diagonal, and 1 cup (lightly packed) mint leaves to reserved cabbage mixture and gently toss to combine. Add rice and reserved dressing; toss well to combine, taking care to leave some larger pieces of rice. Taste and season with more salt if needed. Transfer salad to a platter to serve.
Recipe notes
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