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recette salade riz croustillante concombre avocat

Crispy Rice Salad with Cucumber

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Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Course: Salad, Side dish
Cuisine: Asian
Servings: 4 servings

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!

Notes

If you are preparing this salad in advance, add the avocado, crispy rice, peanuts, and fried onions just before serving to preserve their texture. They might go soggy if left in the salad for too long.