Chinese Crispy Rice Slaw

I make it no secret that salads are my favorite food or even a go-to dish of mines. With that being said, I make an effort to seek out the best ways to turn my salad game up because everyone needs a salad in their life once in a while. This Chinese Crispy Rice Slaw is everything that I need in a salad, all in one recipe. It's beyond flavorful. The texture is amazing. To be honest, every bite you take feels like a firework going off in your mouth due to the complexity of ginger dressing and the texture from the crispy rice crunchy cabbage.

Serves 4 people

Hoisen + Ginger Dressing:

1/4 cup soy sauce

1/4 cup rice wine vinegar

2 tablespoons hoisin sauce

2 tablespoons chili paste

1 tablespoon peeled and grated ginger

2 teaspoons sesame oil

1 lime, juiced


3 cups shredded cabbage (I used a mix of purple and green cabbage)

1 cup shredded carrots

1/4 cup chopped red chilis (about three chilis)

1/4 cup chopped green onions

Crispy Rice:

2 tablespoons olive oil

2 cups cooked short or medium grain rice (fresh or day-old works)

Kosher salt

1 teaspoon garlic powder (optional)


Fried wontons (storebought or homemade is fine!)


Dressing: In a mason jar or bowl, combine all the ingredients. Shake or whisk together until fully combined.

Slaw: In a large bowl, evenly toss the cabbage, carrots, chilis, and carrots together. Drizzle in 1-2 tablespoons of dressing and toss together. Place the slaw into the fridge until ready to serve.

Crispy Rice: Heat a large skillet over medium heat and add one tablespoon of oil. Add cooked rice and pat it down with a spatula or wooden spoon; you don't want to stir the rice. Drizzle the remaining tablespoon of oil on top of the rice and season with salt. Cook for 5 minutes. After cooking on one side, flip over and cook for an additional 5 minutes, patting the rice down. Once finished cooking, remove from the pan and set aside.

Assembly: Place the slaw onto a large platter and top with crispy rice, fried wontons, and additionally Hoisen + Ginger Dressing.

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