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Crispy Rice Salad with Peanut Miso Dressing in a bowl

Crispy Rice Salad with Peanut Miso Dressing

By @maplechutney
Published on June 12, 2025
A fresh, flavour-packed salad inspired by the trending crispy rice bowls. This version features crispy rice tossed with cucumber, edamame, and bell peppers, all drizzled with a creamy peanut miso dressing.
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Time and servings

1 hr 15 minsTotal time
4Servings
30 minsPrep time
45 minsCooking time

Ingredients

  • 2 heaping cups cooked and cooled long-grain white rice (ideally refrigerated overnight or for at least 2 hours)
  • 1 block extra-firm tofu, shredded
  • 2 Tbsp toasted sesame oil
  • 4 Tbsp low-sodium tamari or soy sauce
  • 1 Tbsp chilli crisp (optional)
  • 2 heaping cups of shredded cabbage
  • 1 English cucumber, diced
  • 1 cup shelled edamame
  • 1 ripe mango, julienned
  • 1 red bell pepper, diced
  • 1 cup snow peas
  • Handful of fresh mint, roughly torn
  • ⅓ cup chopped green onions
  • ⅓ cup roasted salted cashews, roughly chopped
  • ½ cup peanut butter
  • 2 Tbsp miso paste
  • 1 tsp sesame oil
  • 2 Tbsp sriracha
  • 2 Tbsp maple syrup
  • 1 Tbsp rice vinegar
  • 1/2 cup hot water
  • 1 clove garlic, grated
  • ½ inch piece of ginger, grated
  • sesame seeds - for topping
  • chopped cilantro - for topping
  • chopped mint - for topping

Directions

10 steps

Bake the rice and tofu:

  1. Step 1

    Preheat your oven to 400°F (200°C).

  2. Step 2

    Line a baking sheet with parchment paper.

  3. Step 3

    Toss the cooked rice with shredded tofu, sesame oil, and tamari.

  4. Step 4

    Spread in an even layer and bake until crispy, stirring once or twice for even browning. Takes about 45 minutes

Make the dressing:

  1. Step 1

    Add all the ingredients (peanut butter, miso paste, sesame oil, sriracha, maple syrup, rice vinegar, hot water, garlic and ginger) to a jar.

  2. Step 2

    Shake well until smooth and creamy.

Prep the veg:

  1. Step 1

    While the rice is baking, chop and prep the cabbage, cucumber, edamame, mango, red pepper, snow peas, green onion, and mint. Add to a large mixing bowl.

Assemble the salad:

  1. Step 1

    Once the rice and tofu are golden and crispy, break up any clumps.

  2. Step 2

    Add them to the bowl of veggies along with the chopped cashews.

  3. Step 3

    Pour the dressing over, toss everything well, and sprinkle with sesame seeds before serving.