Pin this A vibrant, refreshing salad featuring crispy rice, crunchy cucumbers, fresh herbs, and a zesty Asian-inspired dressing&perfect for a light lunch or side dish.
This salad has become a favorite in my household for quick lunches and side dishes especially in warm weather.
Ingredients
- Rice: 2 cups cooked jasmine rice (preferably day-old and chilled), 2 tbsp vegetable oil
- Vegetables: 1 large English cucumber diced, 4 radishes thinly sliced, 1 small carrot julienned, 2 scallions thinly sliced, 1/4 cup fresh cilantro leaves chopped, 1/4 cup fresh mint leaves chopped
- Dressing: 3 tbsp rice vinegar, 2 tbsp soy sauce or tamari (for gluten-free), 1 tbsp toasted sesame oil, 1 tbsp honey or maple syrup, 1 tsp grated fresh ginger, 1 garlic clove minced, 1 tsp sriracha or chili-garlic sauce (optional)
- Garnish: 2 tbsp toasted sesame seeds, 1/4 cup roasted peanuts or cashews roughly chopped (optional), Lime wedges for serving
Instructions
- Step 1:
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chilled rice pressing it down evenly and let it cook undisturbed for 5–7 minutes until the bottom is golden and crispy. Flip or stir to crisp more sides if desired. Remove from heat and let cool slightly.
- Step 2:
- In a small bowl whisk together rice vinegar soy sauce sesame oil honey ginger garlic and sriracha until well combined. Set aside.
- Step 3:
- In a large mixing bowl combine diced cucumber radishes carrot scallions cilantro and mint.
- Step 4:
- Add the crispy rice to the vegetables and toss gently.
- Step 5:
- Pour the dressing over the salad and toss until well coated.
- Step 6:
- Garnish with toasted sesame seeds nuts and lime wedges.
- Step 7:
- Serve immediately for best texture and flavor.
Pin this This salad often sparks joy around the dinner table bringing a light and fresh balance to hearty meals.
Notes
Use day-old rice for maximum crispiness Add avocado edamame or grilled tofu for extra protein Pairs well with grilled chicken or shrimp for a heartier meal
Required Tools
Large nonstick skillet Mixing bowls Whisk Cutting board and knife Spatula
Allergen Information
Contains soy (soy sauce) peanuts/cashews (if used) and sesame For gluten-free use tamari instead of soy sauce Check all labels for hidden allergens
Pin this This salad can be made ahead and kept refrigerated for up to 24 hours for convenience and flavor melding.
Recipe FAQs
- → How do I get the rice crispy?
Use day-old jasmine rice chilled in the fridge to remove moisture, then cook it undisturbed in hot oil until the bottom turns golden and crisp.
- → Can I use other herbs?
Yes, fresh herbs like basil or cilantro can complement the salad nicely and add aromatic depth.
- → What can I substitute for soy sauce?
Tamari is a great gluten-free alternative that maintains the savory notes of soy sauce.
- → Is it possible to make this vegan?
Absolutely, replace honey with maple syrup to keep the dressing plant-based.
- → How should this salad be served?
For the best texture, serve immediately after tossing the rice and vegetables with the dressing and garnishes.