An easy salad with crispy rice, fresh vegetables, chicken and a creamy homemade goma dressing.
These crispy rice salads really are something special. Crispy rice, juicy chicken, plenty of fresh vegetables and a creamy goma (Japanese-style sesame) dressing that brings it all together – it is simply so good.
The salad is built around crispy rice, which has become hugely popular. You take cold cooked rice, toss it with oil, soy sauce and a little chilli oil if you like, and bake it in the oven until golden and crisp. It gives an incredible texture and lifts an ordinary rice salad into something else entirely.
For the best result, use basmati or jasmine rice.
I have mixed the crispy rice with shredded chicken and lots of colourful vegetables such as pointed cabbage, carrots, cucumber, pepper, edamame and avocado. That gives you crunch, freshness and plenty of flavour – and you can easily adapt the vegetables to whatever you have in the fridge.
The finishing touch is the homemade goma dressing, which really ties the whole salad together and gives it that creamy, slightly nutty flavour that has you reaching for a second helping.
It is a very easy salad and perfect if you have leftover rice – but it is honestly so good that it is worth cooking the rice specially for it. It works as a complete meal, for lunch or as part of a larger spread.
Crispy Rice Salad with Chicken and Goma Dressing
Ingredients
Crispy rice
- 400 g cooked cold rice – preferably basmati or jasmine
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 1-2 tbsp crispy chilli oil
Goma dressing
- 100 ml sesame seeds
- 75 ml good mayonnaise – I use Hellmann’s
- 2 tbsp cane sugar
- 1 1/2 tbsp sesame oil
- 1 1/2 tbsp rice vinegar
- 1 1/2 tbsp soy sauce
The salad
- 1/2 pointed (sweetheart) cabbage, finely shredded
- 140 g carrots, grated
- 1 cucumber, diced
- 1 pepper, diced
- 200 g edamame beans, thawed
- 400 g cooked chicken, shredded
- 1-2 avocados, diced
- 4 spring onions, finely sliced
Method
Crispy rice
- Mix the rice thoroughly with the sesame oil, soy sauce and chilli oil and spread it in an even layer on a baking tray lined with baking paper.
- Bake in a preheated conventional oven (top and bottom heat) at 215°C for about 30-40 minutes, or until nicely crisp. Turn the rice 2-3 times during baking.
- Leave to cool slightly on the baking paper.
Goma dressing
- Toast the sesame seeds in a dry frying pan until golden and fragrant.
- Grind them well in a pestle and mortar. Some seeds will stay whole while others turn to a fine powder – that is what gives the goma dressing its lovely texture.You can also blitz them finely in a mini chopper.
- Stir the remaining ingredients together with the crushed sesame seeds until you have a smooth, creamy goma dressing.You may want to start with 1 tablespoon of soy sauce and then taste to see whether you want it saltier. The salt content of soy sauce varies a great deal.
The salad
- Put the vegetables, chicken, crispy rice and goma dressing in a large bowl and toss everything together well.
- Taste the salad and adjust the seasoning before serving.
Nutrition
Premium
Fantastisk salat! En smagsbombe, farvestrålende og mættende. Tager lidt tid at lave, men er absolut indsatsen værd.
Hej Pernille
Hvor gør det mig virkelig glad at høre – tusind tak fordi du giver dig tid til at skrive, det betyder virkelig meget for mig 🙂
Warm wishes, Dianna
Virkelig lækker salat. Lavede kylling paneret i sesam som tilbehør i stedet for at putte kyllingen i selve salaten.
Hej Malene
Det er jeg så glad for at høre – tusind tak fordi du skriver det 🙂
Warm wishes, Dianna
Super lækker salat, sprød, smagfuld og frisk på samme tid. Bliver helt sikkert en favorit hos os 🤗