Crispy Rice Salad with Cucumbers and Herbs

Crispy Rice Salad with Cucumbers and Herbs is a vibrant, refreshing, and texturally exciting dish that brings together crispy rice, cool cucumbers, fresh herbs, and a zesty dressing. Inspired by Southeast Asian flavors, this salad is bright, tangy, and satisfying—perfect as a light lunch, a side dish, or a unique addition to any summer spread.

Why You’ll Love This Recipe

This salad is all about contrast—crunchy rice, tender herbs, crisp cucumbers, and bold, punchy flavors. Here’s why you’ll fall in love with it:

• A delicious way to use up leftover rice
• Packed with fresh herbs for brightness
• Light, gluten-free, and naturally dairy-free
• Great as a side, starter, or vegetarian main
• Customizable with protein or added veggies

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked white rice (preferably day-old)
• Vegetable oil or neutral oil (for frying)
• Cucumber, thinly sliced or diced
• Scallions, thinly sliced
• Fresh mint leaves
• Fresh cilantro leaves
• Fresh basil (optional)
• Red chili or chili flakes (optional for heat)
• Lime juice
• Fish sauce or soy sauce (for vegetarian option)
• Rice vinegar
• Sugar or honey (to balance the acidity)
• Salt and black pepper
• Roasted peanuts or cashews (optional for crunch)

directions

1. Spread cooked rice on a baking sheet and let it dry for at least 30 minutes (or refrigerate overnight).
2. Heat oil in a large skillet over medium-high heat. Add rice in a single layer and press down slightly. Fry without stirring for several minutes until the bottom is golden and crisp. Flip or stir occasionally until you get crisped bits throughout.
3. Transfer crispy rice to a paper towel-lined plate to drain excess oil. Let cool.
4. In a large bowl, combine cucumbers, scallions, herbs, and chili (if using).
5. In a small bowl, whisk together lime juice, fish sauce or soy sauce, rice vinegar, sugar, and a pinch of salt.
6. Add the crispy rice to the cucumber-herb mixture. Drizzle with dressing and toss gently to combine.
7. Top with crushed peanuts or cashews if desired. Serve immediately for best texture.

Servings and timing

Serves 4
Prep time: 15 minutes
Cook time: 10 minutes
Drying time for rice: 30 minutes (or use day-old rice)
Total time: 25–45 minutes

Variations

• Add protein: Toss in grilled chicken, shrimp, tofu, or a fried egg for a complete meal.
• Fruit twist: Add diced mango or pineapple for a sweet touch.
• Nuts and seeds: Swap peanuts for sunflower seeds or toasted sesame seeds.
• Spicy version: Add Thai bird chilies or a drizzle of chili oil for serious heat.
• No-fry version: Use toasted rice powder (khao khua) for crunch without frying.

storage/reheating

This salad is best enjoyed fresh, as the crispy rice softens over time.
Store components separately if prepping ahead—combine right before serving.
Leftovers can be refrigerated for up to 1 day, though the texture may change.
Re-crisp any remaining rice in a skillet before reusing.

FAQs

What type of rice works best?

Jasmine or long-grain white rice is ideal—cooked and dried for a day for best crispiness.

Do I have to fry the rice?

Frying gives the signature texture, but you can toast it in a dry pan for a lighter option.

Can I make this salad ahead of time?

You can prep all ingredients and dressing in advance—just combine with the crispy rice right before serving.

Is this dish spicy?

It can be! Add chili to taste or leave it out for a milder version.

Can I use brown rice?

Yes, though it may be less crispy than white rice—it still works well with the flavor profile.

What herbs should I use?

Mint and cilantro are musts; basil and scallions add even more depth.

Can I bake the rice instead of frying?

Yes. Bake the rice at 400°F on a greased sheet for 15–20 minutes, stirring halfway, until crisp.

What’s the best substitute for fish sauce?

Soy sauce or tamari works well for a vegetarian version, though the flavor will be slightly different.

Is this dish gluten-free?

Yes—if using gluten-free soy sauce or fish sauce.

Can I use pre-cooked store-bought rice?

Yes, just dry it out first before frying to avoid sogginess.

Conclusion

Crispy Rice Salad with Cucumbers and Herbs is a refreshing and crave-worthy dish that brings together texture, flavor, and freshness in one bowl. Whether you’re serving it as a side, a light main course, or a creative party dish, this salad will surprise and delight every time. Customize it your way and enjoy the crunch in every bite!

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