Description
Crispy Rice Salad with Cucumbers and Herbs is a refreshing and crunchy dish featuring golden roasted rice, crisp diced cucumbers, fresh cilantro, mint, parsley, and a zesty lime dressing. This vibrant salad combines textures and flavors perfectly, making it an excellent light lunch or side dish that’s both satisfying and nutritious.
Ingredients
Crispy Rice
- 3 cups cooked jasmine or basmati rice, cooled
- 2 tablespoons olive oil
- 1 teaspoon sesame oil
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Salad
- 2 cups English cucumber, diced
- ½ cup fresh cilantro, chopped
- ¼ cup fresh mint, chopped
- ¼ cup fresh parsley, chopped
- ¼ cup green onions, sliced
- ½ cup shredded carrots
- ¼ cup roasted peanuts or cashews
- 1 tablespoon sesame seeds
Dressing
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 small garlic clove, minced
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Preheat and Prepare Rice – Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
- Season the Rice – Spread the cooled cooked rice evenly over the baking sheet, then drizzle with olive oil and sesame oil. Sprinkle garlic powder, paprika, salt, and black pepper over the rice. Toss the rice thoroughly so all grains are evenly coated with the oil and seasoning.
- Roast the Rice – Spread the rice back into an even layer and roast it in the oven for 25 to 30 minutes, stirring once or twice during the roasting process to ensure even browning and crispness. The rice should become golden and crunchy.
- Make the Dressing – While the rice is roasting, whisk together fresh lime juice, olive oil, soy sauce, honey or maple syrup, sesame oil, grated fresh ginger, minced garlic, and red pepper flakes if using, in a small bowl until combined.
- Combine Salad Ingredients – In a large salad bowl, combine diced cucumber, chopped cilantro, mint, parsley, sliced green onions, shredded carrots, roasted peanuts or cashews, and sesame seeds.
- Add Crispy Rice – Allow the crispy rice to cool for a few minutes once out of the oven, then add it gently to the salad mixture to maintain its crunch.
- Dress and Toss – Drizzle the prepared dressing over the salad and toss gently until everything is well combined and evenly coated with the dressing.
- Serve Immediately – Serve the salad right away for the best texture, ensuring the rice remains crisp. Enjoy as a light lunch or a flavorful side dish.
Notes
- Use completely cooled, preferably day-old rice to achieve the crispiest texture when roasting.
- Do not add the dressing until just before serving to keep the rice crispy and prevent it from becoming soggy.
- For a vegan-friendly version, substitute honey with maple syrup in the dressing.
- Consider adding avocado, edamame, or shredded cabbage to increase the vegetable content and add more texture.
- Leftovers are still tasty but note the rice will soften after dressing and time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Asian-Inspired
