Description

This delicious Asian-Inspired Crispy Rice Kale Edamame Salad combines a mixture of vibrant chopped kale, crisp green and red cabbage, crunchy carrots & cucumber, shelled edamame, and sliced green onion with oven baked crispy rice tossed in a fragrant homemade sesame miso carrot dressing for the BEST salad bursting with flavor!

Ingredients

Units Scale

For the Rice

1 cup uncooked rice (yields ~3 cups of cooked rice)- I used basmati rice
1 tablespoons sesame oil
3 tablespoons Miso Carrot Dressing

Sesame Miso Carrot Dressing

3 tablespoons miso paste
1/4 cup shredded/chopped carrots
1 tablespoon tahini
1/2 teaspoon ground ginger (may use fresh instead if desired)
2 tablespoons pure maple syrup
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1 tablespoon sesame oil
2–3 tablespoons water, to thin as desired

For the Salad

3 cups kale, chopped
1 teaspoon sesame oil
sprinkle of salt (about 1/8 teaspoon)
2 cups coleslaw cabbage mix (with carrots)
1 cup cucumber, chopped
1 1/2 cups edamame, frozen
1/4 cup green onion, sliced
sliced almonds (optional)
sesame seeds (optional)

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Instructions

Cook the rice via stovetop according to package directions. Move the rice to a medium-large bowl and let the rice cool. While the rice is cooling, make the dressing by adding all of the ingredients to a blender and blending until smooth (alternatively you may whisk together the ingredients in a small bowl), adding 1 tablespoon of water at a time to thin the dressing as desired. I used 3 tablespoons of water.
Toss the rice with 1 tablespoon of sesame oil and 3 tablespoons of the dressing and then spread the rice onto a parchment-lined baking sheet in a single layer and then bake in the oven at 400 degrees Fahrenheit for 30-35 minutes, tossing halfway through making sure it doesn’t burn (especially around the edges).
In the meantime, add the chopped kale to a large bowl and using your hands, massage the kale with 1 teaspoon of sesame oil and a sprinkle of salt until the leaves are soft and they are a deep, dark green. This helps to soften the leaves making the kale more palatable and easier to digest. Cut the cucumber into small chunks, and slice the green onion.
Cook the frozen edamame in the microwave or via stovetop according to package directions.
Next add in the coleslaw mix, chopped cucumber, sliced green onion and drained edamame to the bowl with the kale. Toss to combine. When the rice is done, you can either toss it right into the salad or you can serve the salad with the rice on top. Garnish with sliced almonds and sesame seeds if desired. Serve the dressing on the side.

Notes

READ THE BLOG POST FOR POSSIBLE ADD-INS AND OTHER RECIPE TIPS.

This Crispy Rice Kale Salad is best enjoyed right away, but if you have leftover salad you may store it in an airtight container in the fridge for up to 2 days. I suggest storing the crispy rice and salad separately, so you can warm/re-crisp the rice before serving. I also suggest serving the dressing on the side, so the salad doesn’t get soggy.

Prep Time: 10 minutes
Additional Time: 0 hours
Cook Time: 50 minutes
Category: Salads