This crispy rice salad recipe is stuffed with crunchy textures and brilliant, daring flavors! It stars contemporary veggies, herbs, peanuts, and a sesame ginger dressing.

This crispy rice salad recipe is rapidly turning into my favourite summer time lunch. It begins with a base of veggies—marinated cucumbers, edamame, scallions, avocado, and contemporary mint—that I prime with crunchy roasted peanuts, sheet pan crispy rice, and sesame ginger dressing. It’s so good that I’ve already made it 3 instances this summer time. Verify again with me in just a few weeks—I’ve a sense I’ll have made it at the least 3 instances extra.

Crispy Rice Salad Components

I bought hooked on the idea of crispy rice salads after consuming a tremendous one at Hai Hai in Minneapolis just a few years in the past. Theirs was a model of nam khao, a Lao salad made with purple curry crispy rice, a great deal of contemporary herbs, peanuts, and a brilliant lime dressing. It typically comprises pork, although the one I had was meat-free.

This recipe takes inspiration from that dish, nevertheless it isn’t conventional by any means, skipping the purple curry and leaning into the nutty taste of toasted sesame oil and tangy rice vinegar as a substitute. Listed here are the important thing elements:

• Crispy rice – My recipe is simple to make within the oven. It makes use of day-old rice, plus tamari, sesame oil, and salt to season the rice and assist it crisp up because it bakes.
• Marinated cucumbers – I toss sliced Persian cucumbers with rice vinegar, sugar, and salt to offer them a pickle-y pop. Skinny-skinned English cucumber would work nicely right here too; simply slice it into half-moons as a substitute of rounds. If common cucumbers are all you will have, peel and seed them earlier than including them to the salad.
• Extra contemporary greens and herbs – Together with the cucumbers, avocado, scallions, edamame, and mint pack this salad with a veggie punch. If in case you have extra herbs available, be at liberty to load them on. Cilantro and basil would each be unbelievable!
• Sesame ginger dressing – This flippantly creamy, nutty dressing consists of tahini, toasted sesame oil, rice vinegar, tamari, honey, and ginger.

Spicy chili crisp and crunchy roasted peanuts take this salad excessive.

Discover the entire recipe with measurements beneath.

Extra Salad Recipes to Strive

Should you love this recipe, attempt considered one of these scrumptious salads subsequent:

Crispy Rice Salad

Prep Time: 20 minutes minutes

Cook dinner Time: 30 minutes minutes

Complete Time: 50 minutes minutes

Serves 4

This crispy rice salad recipe is a contemporary, scrumptious lunch or aspect dish! It options my simple sesame ginger dressing over sheet pan crispy rice, peanuts, contemporary herbs, and veggies. I really like topping mine with chili crisp for a spicy pop.

Crispy Rice

• 3 cups cooked and cooled rice, leftover rice is finest
• 1 tablespoon toasted sesame oil
• 1 tablespoon tamari or soy sauce
• ¼ teaspoon sea salt

For the Salad

• 6 to eight Persian cucumbers, 1 pound, sliced
• 1 tablespoon rice vinegar
• ¼ teaspoon cane sugar
• ¼ teaspoon sea salt
• 1 cup frozen shelled edamame, thawed
• 2 avocados, diced
• 3 scallions, chopped
• ½ cup roasted peanuts
• Recent mint leaves, for garnish
• Chili crisp, for drizzling

Cook dinner ModeStop your display screen from going darkish

• Make the crispy rice: Preheat the oven to 400°F and line a baking sheet with parchment paper.

• Place the rice on the baking sheet. Drizzle with the sesame oil and tamari, toss to coat, and unfold evenly on the baking sheet. Roast for 10 minutes, then toss. Roast for an additional 12 to 16 minutes, or till the rice is flippantly crisp and golden brown. Toss with the salt and put aside. The rice will proceed to crisp up because it cools.

• Prep the salad: In a big bowl, toss the cucumbers with the rice vinegar, sugar, and salt. Put aside for quarter-hour to marinate.

• In the meantime, make the sesame ginger dressing: In a small bowl, whisk collectively the tahini, sesame oil, rice vinegar, tamari, ginger, and maple syrup. The dressing ought to have a creamy, drizzleable consistency. If it’s too thick, add water, 1 tablespoon at a time, to loosen it.

• Divide the cucumbers amongst 4 serving bowls, leaving any extra water behind. Divide the edamame, avocado, scallions, and peanuts among the many bowls and drizzle with a number of the dressing. High with the crispy rice and garnish with mint. Drizzle with chili crisp, season to style, and serve with the remaining dressing on the aspect.

Diet Info

Crispy Rice Salad

Quantity Per Serving

Energy 654
Energy from Fats 378

% Every day Worth*

Fats 42g65%

Saturated Fats 6g38%

Polyunsaturated Fats 12g

Monounsaturated Fats 20g

Sodium 888mg39%

Potassium 1062mg30%

Carbohydrates 58g19%

Fiber 12g50%

Sugar 5g6%

Protein 17g34%

Vitamin A 332IU7%

Vitamin C 15mg18%

Calcium 113mg11%

Iron 3mg17%

* % Every day Values are primarily based on a 2000 calorie food plan.