Name: Kimchi Gluten Free Crispy Rice Salad that Bursts with Flavor
Prep time: 20 min
Cook time: 20 min
Total time: 55 min
Ingredients: 1 cup Basmati Rice (Jasmine rice is a great alternative.); 2 cups Broth (Vegetable or chicken broth based on preference.); 4 cups Tuscan Kale (Massage for better texture.); 2 tablespoons Olive Oil (Avocado oil works too.); 2 cloves Garlic (Use fresh garlic for best flavor.); 1 cup Sweet Onion (Yellow or white onions can be used.); 1 cup Shelled Edamame (Thaw and dry before use.); 1 bunch Scallions (Chives can be substituted.); 1 cup Cherry Peppers (Bell peppers can replace for milder taste.); 1 cup Kimchi (Adjust amount based on spice tolerance.); 1/2 cup Unsalted Roasted Peanuts (Toasted almonds can be used.); 1 tablespoon Coconut Aminos (Regular soy sauce is fine if not gluten-free.); 1 tablespoon Sesame Oil (Drizzle more for extra flavor.); to taste Salt; to taste Pepper

Jump to Recipe Print Recipe

As the sun sets and the cravings strike, I find myself reaching for comfort in the form of a vibrant dish that’s both satisfying and refreshing. This Kimchi Gluten Free Crispy Rice Salad is my go-to, effortlessly melding the crunch of fresh vegetables with chewy, golden-brown rice. What I love most is how the zesty lime vinaigrette dances through every bite, making it an easy, energizing meal prep option that keeps well and actually improves in flavor over time. Whether you’re packing lunch for work or serving it for dinner, this salad promises to be a crowd-pleaser with its customizable ingredients, allowing you to use what you love. Are you ready to explore how to create this delicious twist on a healthful classic?

Why is This Recipe So Irresistible?

Flavor Explosion: Each bite of this Kimchi Gluten Free Crispy Rice Salad is a celebration of tastes—crunchy edamame, spicy kimchi, and nutty peanuts come together in perfect harmony.

Meal Prep Friendly: This dish is incredibly versatile, perfect for making ahead! It stays fresh for days, making it a fantastic choice for busy schedules.

Health Packed: With nutrient-dense kale and protein-rich edamame, you’re not just enjoying a salad; you’re indulging in a dish that’s good for you.

Customizable Goodness: Feel free to swap ingredients based on your preferences or pantry—try adding avocado or crispy chickpeas for a delicious twist!

Crowd-Pleaser: It’s an excellent side for BBQs or a vibrant main dish, ready to impress your guests or delight your family. Consider pairing it with Golden Girl Salad for a colorful spread.

Kimchi Gluten Free Crispy Rice Salad Ingredients

For the Rice Base
• Basmati Rice – This grain adds a delightful chewiness; jasmine rice is a great alternative!
• Broth – Enhances the rice’s flavor; consider vegetable or chicken broth based on your preference.

For the Salad
• Tuscan Kale – Packed with nutrients; massaging it tenderizes the leaves for better texture.
• Olive Oil – Essential for massaging kale and sautéing; avocado oil works too if preferred.
• Garlic – Brings aromatic depth; always opt for fresh garlic for the best flavor.
• Sweet Onion – Adds a gentle sweetness; yellow or white onions can be used in its place.
• Shelled Edamame – Provides protein and a touch of sweetness; thaw and dry frozen edamame before use.
• Scallions – Give a mild onion flavor; chives are a nice substitute if needed.
• Cherry Peppers – Add a fun kick and vibrant color; bell peppers can replace them for a milder taste.
• Kimchi – Infuses tanginess and fermentation; adjust the amount based on your spice tolerance.
• Unsalted Roasted Peanuts – Crunch is key here; toasted almonds can be used if nuts are a concern.
• Coconut Aminos – A flavorful soy sauce alternative; normal soy sauce is fine if you don’t need it gluten-free.
• Sesame Oil – Adds nuttiness; feel free to drizzle more for extra depth of flavor.
• Salt and Pepper – Essential for balancing the flavors to your liking.

Enjoy putting together this Kimchi Gluten Free Crispy Rice Salad that’s as nutritious as it is delicious!

Step‑by‑Step Instructions for Kimchi Gluten Free Crispy Rice Salad

Step 1: Cook the Rice
In a medium saucepan, combine basmati rice, broth, and water. Bring the mixture to a boil over medium-high heat, then cover and reduce to a simmer. Cook for about 15-20 minutes, or until the rice is tender and the liquid is absorbed. Once done, remove from heat and let it cool completely before proceeding to the next step.

Step 2: Prepare the Kale
While the rice cools, take fresh Tuscan kale, remove the tough stems, and chop the leaves into bite-sized pieces. In a large bowl, drizzle the kale with olive oil, then massage it for 2-3 minutes. You’ll know it’s ready when the leaves turn vibrant and tender, giving your Kimchi Gluten Free Crispy Rice Salad a perfect base texture.

Step 3: Sauté Aromatics
In a skillet over medium heat, add a splash of olive oil. Once hot, add minced garlic and diced sweet onion, sautéing for about 3-5 minutes or until they become fragrant and softened. This mixture adds wonderful depth to your Kimchi Gluten Free Crispy Rice Salad, so make sure to stir occasionally to avoid browning.

Step 4: Crisp the Rice
Add the cooled cooked rice to the skillet with the sautéed aromatics, pressing it down to form a pancake shape. Cook for about 8 minutes until the bottom turns golden brown and crispy. Once crisped, gently stir the rice to allow other sides to brown, creating a delightful contrasting texture in your salad.

Step 5: Combine Ingredients
Transfer the crispy rice mixture into the bowl with the prepared kale. Add thawed and dried shelled edamame, chopped scallions, diced cherry peppers, spicy kimchi, and unsalted roasted peanuts. Gently toss all the ingredients together, ensuring an even distribution for a burst of flavors in every bite of your Kimchi Gluten Free Crispy Rice Salad.

Step 6: Dress Salad
Finally, drizzle coconut aminos and sesame oil over the salad, seasoning it with salt and pepper to taste. Toss everything gently one last time, ensuring the dressing wraps around the vibrant vegetables and crispy rice. Serve immediately for a fresh experience, or let it sit for a few minutes to enhance the flavors even more.

What to Serve with Kimchi Gluten Free Crispy Rice Salad

As you gather around the dinner table, the vibrant colors and fresh aromas of accompanying dishes can elevate your meal to something truly special.

Grilled Teriyaki Chicken: Juicy chicken glazed with sweet and tangy teriyaki complements the savory kimchi perfectly, offering a hearty protein option.
Miso Soup: This delicate, umami-rich broth balances the robust flavors of the salad, bringing warmth and comfort to your meal.
Gyoza Dumplings: Crispy on the outside and tender within, these dumplings introduce delightful bites that match the bold crunch of the salad.
Avocado Toast: Creamy and rich, avocado toast brings a smooth texture that contrasts beautifully with the crispy salad, enhancing the overall experience.
Pickled Vegetables: A tangy, crunchy side like pickled radishes amplifies the flavors of the salad, adding a delightful bite to every meal.
Chilled Sake or Green Tea: A refreshing drink choice, whether savory sake or soothing green tea, acts as the perfect pairing, cleansing the palate between bites.
Sesame Noodles: These lightly dressed noodles provide a chewy counterpart that harmonizes with the rice salad’s textures, making every bite a joy.
Coconut Chia Pudding: As a light dessert, this sweet treat adds a tropical twist, echoing the fresh elements found in the crispy rice salad.
Fruit Salad: A colorful medley of seasonal fruits introduces sweetness and vibrant flavor, rounding out the meal in a refreshing way.
Crispy Tofu Bites: When you’re in the mood for a protein-packed vegetarian option, these versatile bites bring a delightful crunch and absorb flavors beautifully.

Make Ahead Options

These Kimchi Gluten Free Crispy Rice Salads are a fabulous choice for busy weeknights and meal prep enthusiasts! You can cook the basmati rice and let it cool up to 24 hours in advance, ensuring it retains its texture. The kale can be chopped and massaged with olive oil the day before, helping to soften it while developing flavor. Store the crispy rice and salad ingredients separately in airtight containers in the refrigerator for up to 4 days to maintain quality and prevent sogginess. When ready to serve, simply combine all elements and toss with the dressing. Enjoy a delicious, quick meal that tastes just as vibrant days later!

How to Store and Freeze Kimchi Gluten Free Crispy Rice Salad

Fridge: Store your salad in an airtight container for up to 4 days. The flavors meld beautifully, making it even more delicious after a day or two!

Room Temperature: It’s best to avoid leaving this salad at room temperature for more than 2 hours to ensure freshness and safety.

Freezer: For long-term storage, freeze the crispy rice separately from the salad ingredients. This way, you can enjoy the fresh textures anytime—consume within 2 months for best quality!

Reheating: When ready to eat, reheat the rice in a skillet until golden and crispy again, then mix with the chilled salad components for a delightful experience.

Expert Tips for Kimchi Gluten Free Crispy Rice Salad

• Cool the Rice: Let the rice completely cool before adding it to the salad; warm rice can make the salad soggy and compromise its texture.

• Massage the Kale: Take a few extra moments to massage the Tuscan kale well—this not only helps reduce bitterness but also enhances the overall texture of your Kimchi Gluten Free Crispy Rice Salad.

• Timing is Key: Add dressing just before serving. This ensures the salad retains its crunch, making each bite fresh and delightful.

• Edamame Drying: Always use thawed and thoroughly dried edamame for your salad; excess moisture can lead to a watery texture and dilute flavors.

• Customize to Taste: Don’t hesitate to mix up the ingredients based on your preference! Experiment with different vegetables for a unique twist on the Kimchi Gluten Free Crispy Rice Salad.

Kimchi Gluten Free Crispy Rice Salad Variations

Feel free to explore these scrumptious twists that make this recipe truly yours, adding layers of flavor and texture to delight your senses!

Brown Rice: For an earthier flavor and added fiber, swap basmati for brown rice. The nuttiness pairs deliciously with kimchi.
Avocado: Boost creaminess by adding sliced avocado before serving. Its rich texture balances the salad’s crunch perfectly.
Crispy Chickpeas: Replace peanuts with crispy chickpeas for a nut-free option that adds crunch and a burst of protein, perfect for everyone.
Extra Veggies: Sneak in additional vegetables like bell peppers or shredded carrots to enhance crunch and color, making your salad even more vibrant.
Tofu Crumbles: For extra protein, include baked tofu crumbles on top. This adds heartiness and complements the salad’s flavors beautifully.
Spicy Kick: For those who crave heat, add a sprinkle of chili flakes or diced jalapeños to the mix for a fiery twist.
Herb Infusion: Mix in fresh herbs like cilantro or mint for a refreshing burst of flavor that contrasts beautifully with the kimchi.
Crunchy Seeds: Toasted sesame seeds or sunflower seeds drizzled on top can add another layer of crunch and nutty flavor, enhancing every bite.

Feel free to let your creativity run wild! Don’t forget to check out dishes like Cheesy Steak Rice or Caprese Cucumber Salad for more inspiration in your culinary adventures!

Kimchi Gluten Free Crispy Rice Salad Recipe FAQs

How do I choose the right kimchi?
Absolutely! When choosing kimchi, look for options that use fresh ingredients and have an authentic fermentation odor. Check for crisp vegetables and a balance of spice based on your personal taste. If you prefer milder flavors, you can start with a less spicy kimchi and adjust the amount you include in your salad.

How should I store leftover Kimchi Gluten Free Crispy Rice Salad?
For best results, transfer your leftover Kimchi Gluten Free Crispy Rice Salad into an airtight container and refrigerate for up to 4 days. The flavors continue to meld beautifully, so you’ll find it even tastier the next day! Just be sure to keep the crispy rice separate if you want to maintain its crunch.

Can I freeze the salad for later?
Certainly! To freeze, pack the crispy rice separately from the salad ingredients into freezer-safe containers. This way, you can enjoy the textures later. Make sure to consume it within 2 months for optimal flavor. When you’re ready, reheat the rice in a skillet until crispy before mixing it back with the chilled salad components, and you’ll have a delightful meal ready to enjoy!

What if my salad turns out too soggy?
Not a big deal! If you encounter a soggy salad, it could mean the rice was warm when mixed or too much dressing was added too early. Ensure the rice is cooled before combining and add the dressing just before serving. If it’s too late, you can refresh textures by crisping the rice in a hot skillet for a few minutes and tarting with an extra drizzle of coconut aminos.

Are there any dietary concerns I should be aware of?
Very much! If you’re serving this dish to others, keep common allergens in mind. The recipe contains peanuts, which can be substituted with sunflower seeds or crispy chickpeas for nut-free options. Also, if anyone has gluten sensitivities, remember to use gluten-free soy sauce or coconut aminos. Always make sure to check labels if you’re using pre-packaged ingredients!