Crispy Rice Rainbow Salad

Crunchy, golden rice adds irresistible crispiness to a bed of fresh, colorful vegetables, all tossed in a lightly sweet, zesty ginger dressing. This Crispy Rice Rainbow Salad is a vibrant celebration of color, texture, and flavor. Every bite is bright, refreshing, and perfectly balanced.

This recipe stars U.S.-grown brown rice and comes to us from Chef Brittany Jones of USA Rice’s K-12 Chef Advisory Board.

  • Servings
    25 - 50
  • Serving Size
    2 ¾ cups salad, ¼ cup crispy rice topping, 2 oz. Dressing

Ingredients

For 25 Servings

Dressing (2 oz. per serving)

  • 1 cup low-sodium soy sauce
  • 1 ½ cup vinegar (apple cider or rice)
  • 1 ¼ cup oil
  • 1 cup mustard
  • ¼ cup fresh ginger, finely grated
  • 1 tablespoon red pepper flakes
  • 1 ½ cup brown sugar

Crispy Brown Rice (One #16 scoop per serving)

  • 25 cups cooked brown rice, cooled
  • ¼ cup low sodium soy sauce
  • ¼ cup oil 

Salad (25 Servings)

  • 6 ¼ cups fresh tomatoes, diced 
  • 6 ¼ cups carrots, shredded
  • 6 ¼ cups corn, diced
  • 12 ½ cups chickpeas or edamame
  • 6 ¼ cups cucumber, sliced
  • 25 cups (about 2# 10 oz) romaine lettuce, shredded
  • 6 ¼ cups red cabbage, finely shredded
 

For 50 Servings

Dressing (2 oz. per serving)

  • 2 cups low-sodium soy sauce
  • 3 cups vinegar (apple cider or rice)
  • 2 ½ cups oil
  • 2 cups mustard
  • ½ cup fresh ginger, finely grated
  • 2 Tablespoons red pepper flakes
  • 3 cups brown sugar

Crispy Brown Rice (One #16 scoop per serving)

  • 50 cups cooked brown rice, cooled
  • ½ cup low sodium soy sauce
  • ½ cup oil 

Salad

  • 12 ½ cups fresh tomatoes, diced 
  • 12 ½ cups carrots, shredded
  • 12 ½ cups corn, diced
  • 25 cups chickpeas or edamame
  • 12 ½ cups cucumber, sliced
  • 50 cups (about 5# 4 oz) romaine lettuce, shredded
  • 12 ½ cups red cabbage, finely shredded

 

Directions

Make the Dressing

  • In a large bowl, whisk mustard, brown sugar, red pepper flakes (optional) and ginger until smooth.
  • Whisk in soy sauce and vinegar.
  • Slowly whisk in oil. (Slowly drizzle oil into base while whisking with opposite hand.)
  • Store in the cooler until service. The dressing can be carried over for up to 3 days.
  • Use one #30 scoop to portion dressing into 2 oz. cups for service.

Prepare the Crispy Brown Rice
(Oven Method Only)

  • Preheat oven to 400°F.
  • In a bowl, mix together cooked and chilled rice, oil and soy sauce.
  • Divide the rice (of 25 servings) into two equal portions on two different lined sheet pans. Spread rice evenly on the sheet pans.
  • Bake for 25–30 minutes, stirring at the halfway point (about 15 minutes), until golden and crispy. Do not over bake rice.
  • Let crispy rice cool before serving as the rice will continue to get crisper as it chills.

Prepare the Salad

  • Gather, wash and prep all vegetables separately.
  • Store prepped vegetables in separate containers until ready to assemble pre-made salad and/or salad bar.
  • For pre-made salad, place romaine lettuce at the bottom of bowl. Top lettuce with additional vegetables from each subgroup.

    Assemble the Crispy Rice Salad

    • Serve salad with crispy rice and dressing on the side.
    • Top each serving with crispy brown rice just before serving.

    Recipe Notes

    Serving size: One salad (1 cup Romaine Lettuce, additional vegetable toppings), one #16 scoop Crispy Rice (1 WG).

    Suggested Salad Components (serving size per salad)

    • ¼ cup fresh tomatoes, diced (Red/Orange)
    • ¼ cup carrots, shredded (Red/Orange)
    • ¼ cup corn, diced (Starchy)
    • ½ cup chickpeas or Edamame (1M/MA or Legume)
    • ¼ cup cucumber, sliced (Other)
    • 1 cup romaine lettuce, shredded (Dark Green)
    • ¼ cup red cabbage, finely shredded (Other)
    • 1 #16 scoop (1/4 cup) Crispy Rice (1 WG)
    • 2 oz. dressing
    Food Safety Tip: Rice must reach 165°F before service and be held at 135°F or above if served hot.
    Storage Tip: The Crispy Rice cannot be carried over. It is a same day food item. 

    Nutrition Facts

    1 MMA, 1 WG, All Vegetable Subgroups