Crispy Cucumber Rice Salad

A vibrant, light salad featuring crispy rice, fresh cucumber, and herbs—perfect for a refreshing lunch or dinner bowl.

This salad has become my go-to for quick lunches when I want something tasty but not heavy.

Ingredients

• Rice: 3 cups cooked jasmine or basmati rice (preferably day-old), 2 tbsp vegetable oil
• Vegetables & Herbs: 2 cups cucumber thinly sliced, 1 cup carrots julienned, 1/2 cup scallions sliced, 1/2 cup fresh cilantro leaves chopped, 1/4 cup fresh mint leaves chopped, 1 small red chili thinly sliced (optional)
• Dressing: 3 tbsp rice vinegar, 2 tbsp soy sauce (use gluten-free if needed), 1 tbsp sesame oil, 1 tbsp honey or maple syrup, 1 tsp grated ginger, 1 clove garlic minced, 1 tsp toasted sesame seeds
• Toppings: 1/4 cup roasted peanuts or cashews chopped, extra sesame seeds for garnish, lime wedges for serving

Instructions

Step 1:

Heat vegetable oil in a large nonstick skillet over medium-high heat. Add cooked rice pressing lightly to form an even layer. Cook undisturbed for 57 minutes until the bottom is golden and crispy. Flip or stir crisping other sides for another 57 minutes. Remove from heat and let cool slightly.

Step 2:

In a large bowl combine cucumber carrots scallions cilantro mint and chili (if using).

Step 3:

In a small bowl whisk together rice vinegar soy sauce sesame oil honey (or maple syrup) ginger garlic and sesame seeds to make the dressing.

Step 4:

Add crispy rice to the vegetable mixture. Pour dressing over the salad and toss gently to combine.

Step 5:

Serve in bowls topped with chopped peanuts or cashews extra sesame seeds and lime wedges.

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Making this together has become a fun family ritual with everyone chopping and mixing their favorite veggies.

Required Tools

Large nonstick skillet Mixing bowls Whisk Knife and cutting board

Nutritional Information

Calories 320 Total Fat 13 g Carbohydrates 45 g Protein 7 g per serving

Notes

For added protein top with grilled tofu shrimp or chicken Substitute brown rice for extra fiber Add avocado or edamame for a heartier bowl Pair with a crisp Sauvignon Blanc or iced green tea

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This crispy cucumber rice salad is a perfect balance of textures and flavors, making it a delicious addition to your meal rotation.

Recipe FAQs

→ How do I achieve crispy rice?

Use day-old jasmine or basmati rice and cook it in vegetable oil over medium-high heat without stirring to form a golden crust before flipping.

→ Can I substitute ingredients for a different flavor?

Yes, try brown rice for more fiber or add avocado and edamame to make it heartier. Grilled tofu, shrimp, or chicken work well for extra protein.

→ What is the best way to slice the cucumber?

Thinly slice the cucumber to blend well with other vegetables and maintain a crisp texture in each bite.

→ How can I adjust the dressing’s flavor?

Adjust sweetness with honey or maple syrup, and control saltiness by varying soy sauce. Add chili slices for a mild heat boost.

→ Are there any allergen considerations?

This dish contains soy from soy sauce and nuts like peanuts or cashews. Use gluten-free soy sauce if needed and always check labels.