I can’t get enough of this Crispy Rice Salad with Cucumbers and Herbs Recipe! The crunch of fried rice, the freshness of cucumbers, and a burst of herbs make every bite irresistible. I made it last week, and it was an instant favorite at my table.
The limey, garlicky dressing ties it all together perfectly. Honestly, it’s one of those recipes I’ll be making again and again. You can also enjoy similar refreshing flavors in the Peach Blueberry Smoothie Recipe.
Ingredients
The Very Excellent Dressing:
- 1/2-inch knob of fresh ginger or 1 teaspoon ginger paste – adds a bright, zesty flavor.
- 1 clove garlic – for a punch of savory aroma.
- 1/4 cup fish sauce – balances the tang with umami.
- 1/4 cup + 2 tablespoons avocado oil or neutral oil – smooths out the dressing.
- 1/4 cup lime juice (3–4 small limes) – gives a fresh, citrusy tang.
- 2 tablespoons brown sugar – balances acidity and spice.
- 1/2 tablespoon chili crisp (optional for more heat) – adds a smoky, spicy kick.
Crispy Rice Salad:
- 2 cups cooked jasmine rice – day-old rice works best for crispiness.
- 2 tablespoons avocado oil – helps the rice fry evenly.
- 2 teaspoons red curry paste – infuses the rice with vibrant flavor.
- 2 teaspoons cornstarch (optional) – helps bind older rice.
- 1/2 English cucumber, thinly sliced (~1 cup) – crisp and refreshing.
- 1 shallot, thinly sliced or minced (~1/4 cup) – mild onion flavor.
- 1 bunch cilantro, roughly chopped (~1/2 cup) – fresh herb punch.
- 1 bunch mint, roughly chopped or torn (~1/4 cup) – adds brightness.
- 1/2 cup chopped peanuts – crunch and nutty flavor.
- Chili crisp to taste – optional heat enhancer.
Note: Serves 2 generously. For a fruity twist to enjoy alongside this salad, try the Watermelon Blueberry Protein Smoothie Recipe.
Variations
- For a dairy-free version, stick to the original recipe—it’s naturally free of dairy.
- Replace peanuts with cashews or almonds for a different crunch.
- Swap red curry paste for green curry paste for a milder, aromatic flavor.
- Add air-fried chicken or salmon for extra protein.
- Use maple syrup or coconut sugar instead of brown sugar for a refined sugar-free option.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Equipment You Need
- Blender or food processor – to make the dressing smooth.
- Air fryer – crisps the rice perfectly.
- Mandoline or sharp knife – for thin cucumber and shallot slices.
- Mixing bowls – to combine ingredients easily.
- Spoon or spatula – for tossing the salad.
How to Make Crispy Rice Salad with Cucumbers and Herbs
Prep Your Dressing and Herbs
Start by blending ginger, garlic, fish sauce, lime juice, brown sugar, chili crisp, and oil until smooth. Chop the cucumber, shallot, cilantro, and mint. A mandoline works great for thin, even slices.
Mix the Rice with Curry Paste
Combine cooked jasmine rice with avocado oil and red curry paste. If the rice is dry, sprinkle a little water and cornstarch to help it stick together. Squeeze into loose chunks ready for crisping.
Clump and Air Fry the Rice
Place the rice chunks in a single layer in the air fryer. Cook at 420°F for about 8 minutes until golden and crispy around the edges. The result is soft inside with a delightful crunch outside.
Toss Everything Together
Break the crispy rice into bite-sized clusters. Combine with cucumbers, shallots, herbs, and half the dressing. Toss gently to coat everything evenly.
Garnish and Serve
Top with chopped peanuts and a drizzle of chili crisp for extra flavor. Serve immediately for the best texture and freshness.
Additional Tips for Making this Recipe Better
- I always use day-old jasmine rice; it crisps better than fresh.
- I like adding extra mint for a burst of freshness—it really brightens the salad.
- Toasted peanuts make a noticeable difference in crunch and flavor.
- If the rice cools too much before tossing, I warm it slightly for extra crispiness.
- Using freshly squeezed lime juice makes the dressing pop compared to bottled juice.
How to Serve Crispy Rice Salad with Cucumbers and Herbs
Serve in a large bowl with colorful layers visible—green herbs, golden rice, and fresh cucumber. Garnish with extra peanuts or microgreens. I love pairing it with light grilled proteins or enjoying it as a refreshing standalone salad.
Nutritional Information
This salad is surprisingly light but satisfying:
- Calories: 350 per serving
- Protein: 8g
- Carbohydrates: 45g
- Fat: 15g
Make Ahead and Storage
Storage: Store in an airtight container in the fridge for up to 2 days. Keep the crispy rice separate if possible to maintain crunch.
Freezing: Not recommended as the cucumbers and herbs lose texture.
Reheating: Warm the rice clusters in a toaster oven or skillet to restore crispiness before tossing with fresh veggies and dressing.
Why You’ll Love This Recipe
Here’s why this crispy rice salad will become a favorite:
- Easy preparation with minimal ingredients, perfect for weeknights.
- Refreshing and flavorful, balancing crunchy, soft, tangy, and spicy elements.
- Highly versatile—you can add proteins or switch up herbs to suit your taste.
- Naturally gluten-free and can be made sugar-free.
- Makes a beautiful, colorful dish perfect for entertaining or meal prep.