Crispy Rice Salad with Cucumber
Crispy rice salad with cucumber: the fresh, ultra-crunchy recipe I never get tired of!
If you’ve never tried crispy rice salad, I think you’re really missing out! It’s easily one of my new favorite dishes of the year. Honestly, I’ve been making it almost once a week for over a month now… and I still can’t get enough of it. It has it all: the recipe is simple, quick, fresh, incredibly filling, and—above all—totally addictive, thanks to its exceptional interplay of textures and flavors.
The idea is incredibly simple yet truly brilliant: transforming plain leftover rice into something completely different. I even make extra rice on purpose now, just so I can whip up this salad the next day. You simply toss the rice with a little oil and soy sauce, then bake it until it’s golden and crispy. This toasted rice adds an irresistible crunch that makes for a delightful change from the classic rice salad.
For this version, I wanted something fresh, so I opted for an all-green salad. I add crunchy cucumber, creamy avocado, fresh peas (I took the photos in June, but frozen ones work too), scallions, and a delicious blend of fresh herbs: mint, chives, flat-leaf parsley, and cilantro. I also like to top it with crushed peanuts and fried onions for an extra touch of indulgence. Every bite offers a wonderful mix of freshness, crunch, creaminess, and flavor.
What I also love about this vegetarian crispy rice salad recipe is its great versatility. You can switch up the vegetables based on the season, use whatever herbs you have on hand, or add a source of protein to make it a heartier meal. It’s the ideal “zero-waste” recipe for using up leftover rice while creating a light, colorful, and truly delicious lunch or dinner.
The result is simply delicious! The only real waiting time is while the rice bakes in the oven… but while it’s quietly turning golden, you have plenty of time to prep all the vegetables. It’s an easy, quick, and unique recipe that will likely become one of your favorites, too. 😉
Crispy Rice Salad with Cucumber
Ingredients you do need to prepare this crispy rice salad recipe:
- cooked and cooled rice: I use Thai rice because it holds its shape better for this salad, and I prepare it the day before to ensure it isn’t too moist. If you prepare it at the last minute, I recommend patting it dry with a clean kitchen towel.
- cucumbers (I like to slice them into very thin rounds using a mandoline)
- one avocado, cut into large cubes
- shelled peas, edamame, or fava beans (fresh or frozen)…
- fresh scallions, finely sliced
- fresh herbs of your choice: mint, cilantro, chives, flat-leaf parsley
- for the dressing: soy sauce, rice vinegar, sesame oil, brown sugar or maple syrup, a clove of pressed garlic
- optional extras: crushed peanuts, homemade fried onions, toasted sesame seeds, lime, toasted shredded coconut…
- protein (optional): chicken, pork, salmon, tofu, shrimp
Crispy Rice Salad with Cucumber
Ingredients
- 350 g cooked and cooled Thai rice (approx. 110 g uncooked)
- 2 tablespoons soy sauce
- 2 tablespoons neutral oil or sesame oil
For the salad
- 2 cucumbers (approx. 600 g)
- 1 avocado
- 100 g shelled peas edamame, or fava beans
- 2 fresh spring onions finely chopped
- 1/2 bunch fresh mint finely chopped
- 1/2 bunch fresh cilantro finely chopped
- Homemade crispy onions
- Chopped peanuts
For the sauce
- 4 soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons sesame oil
- 1 tablespoon brown sugar or maple syrup
- 1 pressed clove garlic
- 1/2 lime for the juice
Instructions
Prepare the crispy rice
- Preheat your oven to 350°F.
- In a large bowl, combine the cooked white rice, soy sauce, and oil. Mix well.
- Line a baking sheet with parchment paper.Spread the rice mixture evenly across the baking sheet.
- Bake for about 30 to 40 minutes, stirring the rice every 10 minutes to ensure even cooking. Watch closely to prevent the rice from burning.Once the rice is crispy and golden, remove it from the oven and let it cool.This step can be done in advance.
Prepare the vegetables
- Shell the peas and cook them for 5 to 10 minutes in boiling salted water. Place them in a large bowl.
- Peel the cucumbers and the avocado, then cut them into pieces. Add them to the bowl.
- Wash and dry the spring onions and fresh herbs.Finely chop them and add them to the vegetables in the bowl.
For the sauce
- Combine all the ingredients in a small bowl.
- Whisk everything together until smooth.
Assemble the salad
- Add the cooled crispy rice, chopped roasted peanuts, and fried onions to the bowl containing the vegetables.
- Pour the dressing over the salad and mix well.Serve immediately and enjoy!
