Crispy Coconut Rice Salad

Looking for a vibrant, flavorful, and versatile dish that’s as satisfying as it is healthy? This Crispy Coconut Rice Bowl has it all! Featuring golden, oven-baked crispy rice infused with creamy coconut milk, fresh and crunchy toppings, and a luscious tahini dressing, it’s the perfect balance of textures and tastes. For an extra boost of protein, try pairing it with crispy air-fried tofu seasoned with garlic and onion powder. Whether you’re hosting friends, meal-prepping for the week, or just treating yourself to something special, this recipe is sure to become a favorite!

Why You Will Love This Crispy Coconut Rice Salad

• Incredibly Satisfying: The crispy coconut-infused rice adds the perfect crunch, while the creamy tahini dressing creates a luxurious texture.
• Packed with Nutrients: Loaded with fresh veggies, healthy fats, and plant-based protein, this salad is a powerhouse of nutrition.
• Perfect for Meal Prep: Make a big batch and enjoy a delicious, ready-to-eat meal throughout the week.
• Gluten-Free & Vegan: A great option for anyone with dietary restrictions without compromising on flavor.
• Easy to Customize: Add your favorite veggies, swap the grains, or include tofu or chickpeas for extra protein.

Tips for the Best Crispy Coconut Rice Salad

• Use Day-Old Rice: If possible, use rice that has been refrigerated overnight for the crispiest texture.
• Customize with Protein: Add grilled tofu, tempeh, or chickpeas for extra plant-based protein.
• Make It Nut-Free: Swap peanuts for sunflower seeds and tahini for a nut-free dressing alternative.
• Adjust Dressing Consistency: Add more water for a thinner dressing or more tahini for extra creaminess.

Final Thoughts

This crispy coconut rice salad with creamy tahini dressing is a delicious, nutrient-dense, and satisfying meal that’s perfect for any occasion. Whether you’re meal-prepping for the week or making a quick lunch, this easy vegan coconut rice salad will become a go-to favorite.

Give it a try and let me know how you like it in the comments below! Happy cooking!

Crispy Coconut Rice Salad with Creamy Tahini Dressing

Course: DinnerCuisine: asian, fusionDifficulty: Medium

40

minutes

Ingredients

• For the Rice:

• 1 cup rice (any type of your choice)

• 1/4 cup coconut milk

• Water (as required by the package directions)

• For the Sauce:

• 1 tbsp olive oil

• 1 tbsp soy sauce

• 1 tsp chili oil

• For the Toppings:

• 1/2 cucumber, chopped

• 2–3 stalks of green onion, chopped

• 1/4 cup packed cilantro, chopped

• 1/2 avocado, diced

• 1/4 cup cashews, roughly chopped

• For the Dressing:

• 1/4 cup olive oil

• 1/4 cup tahini

• 3 tbsp maple syrup

• 1 garlic clove, minced

• 1/4 tsp salt

• Pepper, to taste

• 1/4 cup lemon juice

• Water, as needed (to reach pourable consistency)

Directions

• Cook the Rice: Rinse the rice thoroughly under cold water until the water runs clear. Cook the rice according to the package directions. Replace 1/4 cup of the required water with coconut milk, and mix well before cooking. Allow the cooked rice to cool completely.
• Prepare the Crispy Rice: Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the cooled rice with the olive oil, soy sauce, and chili oil. Mix until the rice is evenly coated.
• Spread the rice evenly onto a parchment-lined baking sheet or a lightly greased oven-safe dish.
• Bake in the preheated oven for 35–40 minutes, stirring halfway through, until the rice becomes golden brown and crispy.
• Prepare the Toppings: While the rice is baking, chop the cucumber, green onion, cilantro, avocado, and cashews. Place them in a large bowl and set aside.
• Make the Dressing: In a small bowl or jar, whisk together the olive oil, tahini, maple syrup, minced garlic, salt, pepper, and lemon juice. Gradually add water, 1 tablespoon at a time, until the dressing reaches a pourable consistency.
• Assemble and Serve: Once the crispy rice is ready, let it cool slightly. Serve the rice topped with the prepared vegetables and cashews. Drizzle with the creamy tahini dressing, or serve the dressing on the side.
• Optional Protein Accompaniment – Crispy Tofu: Cut firm tofu into bite-sized cubes and pat dry with a paper towel. Toss the tofu with a mixture of garlic powder, onion powder, and a light coating of flour.
• Air fry the tofu at 375°F (190°C) for 12–15 minutes, shaking halfway through, until crispy and golden brown.
• Serve the crispy tofu alongside the rice and toppings for a protein-packed addition.

Notes