Crispy Rice Salad with Chili Crisp Tahini | byron-nutrition

Ingredients

• 2 heaping cups cooked and cooled brown 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 shredded cabbage or coleslaw mix
• 1 English cucumber (or 3 Persian cucumbers), diced
• 1 cup shelled edamame
• 1 ripe mango , julienned
• 1/3 cup chopped green onion (scallions)
• 1/3 cup roasted, salted cashews , roughly chopped
• 2 Tbsp. tahini , well-stirred
• 2 Tbsp. rice vinegar
• 2 tsp. lower-sodium tamari or soy sauce
• 2 tsp. chili crisp /crunch
• 1 tsp. sugar