Credits to @dishingouthealth

Ingredients

• 2 heaping cups cooked and cooled long-grain white rice (ideally refrigerated overnight or at least 2 hours)
• 4 Tbsp toasted sesame oil, divided
• 1 Tbsp + 2 tsp lower-sodium tamari or soy sauce, divided
• 1 Tbsp + 2 tsp chili crisp/crunch, divided
• 2 heaping cups shredded cabbage
• 1 English cucumber (or 2 Persian cucumbers), diced
• 1 cup shelled edamame
• 2 ripe mangos, chopped
• 1/2 cup green onion, finely sliced
• 1/3 cup roasted, salted cashews, roughly chopped
• 2 Tbsp tahini
• 2 Tbsp rice vinegar
• 1 tsp sugar (optional)

Instructions

1. Preheat oven to 400F. Line a large rimmed baking sheet with parchment paper.
2. Mix rice with 2 Tbsp toasted sesame oil, 1 Tbsp tamari/soy sauce, and 1 Tbsp chili crisp. (Best method is used gloved hands to thoroughly massage the seasonings into the grains). Spread rice in a thin layer on prepared baking sheet and roast for 40 minutes, tossing every 10-15 minutes. Remove from oven and let cool slightly.
3. In a large jar with a lid, prepare dressing by combining tahini, rice vinegar, remaining 2 Tbsp sesame oil, 2 tsp tamari/soy sauce, 2 tsp chili crisp, and 1 tsp sugar (if using). Shake vigorously to combine, about 30 seconds. Add 1 Tbsp water to thin out, if desired.
4. Combine cabbage, cucumber, edamame, mango, green onion, and cashews in a large bowl. Season salad components with a pinch of salt. Add cooled crispy rice and dressing. Toss well to combine.

Notes

Made 12/3/24. I used leftover rice that I pulled from the freezer, and would do that again since it crisped up nicely. Recipe called for one mango, but we felt like it could use more. Drew said this was the best vegetarian dinner I had ever made!