Save A vibrant, textural salad featuring crispy rice, fresh cucumber, and bright herbs—perfect for a light lunch or a satisfying side.
I love making this crispy cucumber rice salad for warm days when something fresh and crunchy hits the spot perfectly.
Ingredients
- Rice: 2 cups cooked jasmine or basmati rice, cooled, 2 tablespoons neutral oil (e.g., vegetable or grapeseed)
- Vegetables: 1 large English cucumber, diced, 1 cup cherry tomatoes, halved, 1/4 red onion, thinly sliced, 1 medium carrot, julienned or shredded
- Herbs: 1/2 cup fresh cilantro leaves, chopped, 1/4 cup fresh mint leaves, chopped, 2 tablespoons chives, finely sliced
- Dressing: 3 tablespoons rice vinegar, 2 tablespoons soy sauce or tamari, 1 tablespoon toasted sesame oil, 1 tablespoon lime juice, 1 teaspoon honey or maple syrup, 1 teaspoon grated fresh ginger, 1 small garlic clove, finely grated
- Toppings: 1/3 cup roasted peanuts or cashews, roughly chopped, 2 tablespoons toasted sesame seeds, 1 small fresh chili, thinly sliced (optional)
Instructions
- Step 1:
- Heat a large nonstick skillet over medium-high heat. Add the oil and spread the cooled rice in an even layer. Cook, undisturbed, for 6–8 minutes until the bottom is golden and crispy. Stir, then crisp for another 3–4 minutes. Transfer to a large mixing bowl and let cool slightly.
- Step 2:
- In a small bowl, whisk together rice vinegar, soy sauce or tamari, sesame oil, lime juice, honey, ginger, and garlic to make the dressing.
- Step 3:
- To the bowl with crispy rice, add cucumber, cherry tomatoes, red onion, carrot, cilantro, mint, and chives.
- Step 4:
- Pour the dressing over the salad and toss gently to combine.
- Step 5:
- Top with roasted peanuts or cashews, sesame seeds, and sliced chili (if using) just before serving.
- Step 6:
- Serve immediately for maximum crunch.
Save This salad always brings my family together for a quick healthy meal and sparking colorful conversations at the table.
Notes
Add grilled tofu, shrimp, or rotisserie chicken for extra protein to keep this salad versatile and meal-worthy.
Nutritional Information
Calories per serving: 310, Total Fat: 14 g, Carbohydrates: 40 g, Protein: 7 g.
Allergen Information
Contains soy (soy sauce or tamari), peanuts or cashews, and sesame. Double-check ingredient labels for gluten if gluten-free is required.
Save This crispy cucumber rice salad is the perfect fusion of crunchy, tangy, and fresh flavors to brighten up your meal planning.
Recipe FAQs
- → How do I achieve crispy rice?
Cook cooled jasmine or basmati rice in a well-oiled skillet over medium-high heat without stirring initially, allowing a golden crust to form before flipping and crisping on the other side.
- → Can I use brown rice instead of white rice?
Yes, brown rice adds extra fiber and can be cooked and cooled similarly before crisping in the skillet.
- → What herbs work best in this dish?
Fresh cilantro, mint, and chives provide bright, aromatic layers that complement the freshness of the vegetables and richness of the dressing.
- → How can I adjust the dressing for dietary preferences?
Use tamari for a gluten-free soy sauce option, substitute maple syrup for honey to keep it vegan, and balance acidity with lime juice and rice vinegar.
- → What are good protein additions to this dish?
Grilled tofu, shrimp, or sliced rotisserie chicken can be added for more protein to complement the flavors and textures.
- → How important is serving immediately?
Serving right away ensures the rice stays crispy and the vegetables retain their fresh crunch for the best texture contrast.