By: Robin Kurss

This is a viral recipe that looked so good I had to try it. And, it has become one of my favorite salads of all time!

Makes 4 Servings

Ingredients:
• 2 heaping cups cooked and cooled long-grain white rice (ideally refrigerated overnight or at least 2 hours)
• 2 Tbsp. toasted sesame oil
• 1 Tbsp. chili crisp/crunch
• 1 Tbsp. lower-sodium tamari or soy sauce
• 2 heaping cups coleslaw mix
• 1 English cucumber, diced
• 1 cup shelled edamame
• 1 ripe mango, julienned
• 1/3 cup chopped scallions
• 1/3 cup roasted, salted cashews, roughly chopped

Chili Crisp Tahini:
• 2 Tbsp. tahini, well-stirred
• 2 Tbsp. toasted sesame oil
• 2 Tbsp. rice vinegar
• 2 tsp. lower-sodium tamari or soy sauce
• 2 tsp. chili crisp/crunch
• 1 tsp. sugar

Instructions:
• Preheat oven to 400°F and a line a large, rimmed baking sheet with parchment paper.
Mix rice with toasted sesame oil, tamari (or soy sauce), and chili crisp.
Spread rice in a thin layer on prepared baking sheet and roast for 40 minutes, tossing every 10 to 15 minutes, until crispy. Remove from oven and let cool slightly.
• Meanwhile, prepare Chili Crisp Tahini by combining all dressing ingredients in a glass jar or bowl; mix well to combine. Whisk in 1 Tbsp. of water to thin dressing.
• 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.