Crispy Rice Salad With Spicy Tahini Dressing

Method

1. 1

   Dressing

2. 2

   Whisk ¼ cup tahini, 2 Tbsp. fresh lime juice, 1 Tbsp. chile crisp, 1 Tbsp. soy sauce, 1 Tbsp. unseasoned rice vinegar, 2 tsp. honey, 1 tsp. toasted sesame oil, and ¼ cup room-temperature water in a small bowl until smooth; season with a large pinch of kosher salt. Set dressing aside. Do Ahead: Dressing can be made 2 days ahead. Cover and chill. Whisk just before using, adding a few spoonfuls of water to thin out if needed.

3. 3

   Salad and Assembly

4. 4

   Combine ½ small head of purple cabbage (about 10 oz.), cored, thinly sliced, 1 Tbsp. fresh lime juice, and a large pinch of kosher salt in a large bowl and massage leaves until cabbage begins to soften slightly, about 2 minutes.

5. 5

   Cook 6 oz. frozen shelled edamame in a small pot of boiling salted water until thawed and warmed through, about 4 minutes; drain well and add to cabbage. Set aside.

6. 6

   Using your hands, toss 3 cups chilled cooked sushi rice and 1 Tbsp. soy sauce in a medium bowl to coat. Heat 2 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Add seasoned rice mixture and, using a spatula, press into an even layer. Cook undisturbed until golden and crisp underneath, 6–8 minutes. Turn disk of rice over and cook until light golden on other side, about 4 minutes. Remove pan from heat.

7. 7

   Add 1 avocado, cut into ½" pieces, 1 Champagne or honey mango, cut into ½" pieces, 3 Persian cucumbers, halved lengthwise, sliced on a diagonal ¼" thick, 1 bunch red radishes (about 5 oz.), trimmed, cut into matchsticks, 3 scallions, thinly sliced on a diagonal, and 1 cup (lightly packed) mint leaves to reserved cabbage mixture and gently toss to combine. Add rice and reserved dressing; toss well to combine, taking care to leave some larger pieces of rice. Taste and season with more salt if needed. Transfer salad to a platter to serve.

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