Looking for an easy, feel-good dinner that’s as fun to eat as it is to make? This Crispy Rice Salad with Cucumbers and Herbs brings together crunchy golden rice, juicy cucumbers, a fresh herb medley, and a punchy lime-ginger dressing. It’s a light meal packed with bright flavors, irresistible textures, and tons of color. Whether you’re in the mood for a quick weeknight dinner or aiming to impress your friends at a potluck, this salad is a total game changer!
Ingredients You’ll Need
What makes this Crispy Rice Salad with Cucumbers and Herbs spectacular is its simple yet vibrant ingredients. Each one adds its own flair, ensuring your salad is brimming with freshness, crunch, and tang.
- Cooked Jasmine or Basmati Rice: Day-old, cooled rice is best for maximum crispiness when pan-fried.
- Vegetable Oil: Helps the rice develop that golden, addictive crunch.
- Cucumber (diced): Brings juiciness and a cooling bite to balance the bold flavors.
- Shredded Carrots: Adds natural sweetness and a rainbow pop of color.
- Green Onions (thinly sliced): Brightens the salad with a savory, subtle zing.
- Fresh Cilantro (chopped): Packs in herbal freshness that ties all the flavors together.
- Fresh Mint (chopped): Elevates the salad with a cool, fragrant lift.
- Fresh Basil (chopped): Infuses a sweet, peppery note for balance and depth.
- Roasted Peanuts or Cashews (chopped): Lends crunch and a roasty, nutty contrast.
- Lime Juice: The star acidic element in the dressing for a zingy finish.
- Fish Sauce (or Soy Sauce): Provides a deep, umami saltiness (use soy sauce for a veggie twist).
- Honey or Maple Syrup: Just a touch adds a subtle, balancing sweetness.
- Rice Vinegar: Lays down a gentle tang that sparks every bite.
- Garlic (minced): Brings a pungent complexity to the dressing.
- Fresh Ginger (grated): Lifts everything with its aromatic, peppery warmth.
- Crushed Red Pepper Flakes (optional): For those who like a touch of heat!
How to Make Crispy Rice Salad with Cucumbers and Herbs
Step 1: Crisp Up the Rice
This is where the magic happens! Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the cooled rice, then press it gently into an even layer — don’t be shy! Cooking it without stirring for 5 to 7 minutes will create a deep golden crust on the bottom. Stir, then let it go for another 2 to 3 minutes for extra crunch. Remove from heat and let it cool just enough so you don’t wilt the rest of your veggies.
Step 2: Prep the Veggies and Herbs
While the rice gets crispy, get chopping! Dice up your cucumber, shred those carrots (or buy them pre-shredded for a speedy shortcut), slice the green onions, and finely chop cilantro, mint, and basil. Don’t forget to give your roasted nuts a rough chop. Pile everything into a big serving bowl — the bigger, the better, for easy tossing later.
Step 3: Whisk the Dressing
Grab a small bowl and combine the lime juice, fish sauce (or soy sauce if you’re keeping it vegetarian), honey or maple syrup, rice vinegar, minced garlic, ginger, and a pinch of red pepper flakes if you like it spicy. Whisk until the honey dissolves and everything is beautifully blended. This bright, savory dressing brings the whole Crispy Rice Salad with Cucumbers and Herbs to life.
Step 4: Toss It All Together
Once your rice has cooled a touch, add it to the big bowl of veggies, herbs, and nuts. Pour the zippy dressing over the top, then gently toss with a large spoon or spatula until every grain and veggie is glistening. Serve immediately — this is when the rice is at its snackable, shattering best!
How to Serve Crispy Rice Salad with Cucumbers and Herbs
Garnishes
Take your Crispy Rice Salad with Cucumbers and Herbs to the next level by adding a sprinkle of extra chopped herbs, another handful of roasted peanuts, or even a few slices of fresh chili for extra color and heat. A final drizzle of lime juice just before serving makes every bite sing!
Side Dishes
Pair this salad with grilled chicken, shrimp, tofu, or a bowl of clear soup for a well-rounded meal. It’s also fantastic with summer rolls, dumplings, or any lightly cooked Asian-inspired dish that lets the salad’s flavors shine.
Creative Ways to Present
You can serve Crispy Rice Salad with Cucumbers and Herbs on a big, family-style platter for a gorgeous centerpiece, or portion it into lettuce cups for a fun, hand-held appetizer. Mason jars layered with each salad component are perfect for meal prep or picnics!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. While the rice won’t be quite as crispy the next day, it still makes a tasty, flavorful salad for lunch! The herbs and vegetables keep things bright and fresh for up to 2 days.
Freezing
Freezing is not recommended for Crispy Rice Salad with Cucumbers and Herbs, as the fresh herbs and vegetables lose their texture and the rice becomes mushy when thawed. It’s best enjoyed within a day or two for peak freshness.
Reheating
If you’d like to revive some of that original crispiness, you can separate out the rice, quickly re-crisp it in a nonstick skillet, and toss it back with the refrigerated salad. Alternatively, enjoy it chilled or at room temperature — it’s delicious either way!
FAQs
Can I use leftover rice from takeout?
Absolutely! Leftover rice from your latest takeout dinner is actually ideal for Crispy Rice Salad with Cucumbers and Herbs. The drier texture makes it perfect for crisping up in the skillet.
How do I keep the rice from sticking to the pan?
A good nonstick skillet and a generous splash of oil are the secret. Also, don’t move the rice around as it cooks — letting it sit undisturbed forms that signature golden crust before stirring.
Is there a way to make this salad vegan?
Yes! Simply swap in soy sauce or tamari for the fish sauce and use maple syrup instead of honey in the dressing. This keeps all the flavors bright and satisfying.
What other vegetables can I add?
Feel free to toss in bell peppers, radishes, snap peas, or even a handful of shredded purple cabbage. The beauty of Crispy Rice Salad with Cucumbers and Herbs is how customizable it can be.
Can I make this in advance for a party?
You can prep the herbs, cut veggies, and make the dressing ahead, then crisp the rice and toss everything together just before serving. This way, your Crispy Rice Salad with Cucumbers and Herbs will be perfectly fresh and crunchy for your guests!
Final Thoughts
If you’ve been searching for a salad that truly stands out, this Crispy Rice Salad with Cucumbers and Herbs is your new go-to. It’s full of punchy flavor, irresistible textures, and vibrant colors — the kind of dish that draws everyone back for second helpings. Give it a try, and don’t be surprised if it becomes a staple on your table all year long!
Print
Crispy Rice Salad with Cucumbers and Herbs Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Crispy Rice Salad with Cucumbers and Herbs is a delightful Asian-inspired dish that combines crispy rice with a refreshing mix of vegetables, herbs, and a flavorful dressing. The contrast of textures and flavors makes this salad a standout option for a light and satisfying meal.
Ingredients
Crispy Rice:
- 2 cups cooked jasmine or basmati rice, cooled
- 2 tablespoons vegetable oil
Salad:
- 1 cup cucumber, diced
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh basil
- 1/4 cup roasted peanuts or cashews, chopped
Dressing:
- 3 tablespoons lime juice
- 2 tablespoons fish sauce (or soy sauce for vegetarian)
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 garlic clove, minced
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Cook the Crispy Rice: Heat vegetable oil in a large nonstick skillet, add cooled rice, cook until golden and crispy. Stir occasionally to crisp up more.
- Prepare the Salad: Combine cucumber, carrots, green onions, cilantro, mint, basil, and nuts in a bowl.
- Make the Dressing: Whisk together lime juice, fish sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes.
- Assemble: Add crispy rice to the bowl with veggies, pour dressing, and toss gently to coat evenly.
- Serve: Enjoy immediately.
Notes
- For extra protein, consider adding cooked shrimp, shredded chicken, or tofu.
- This salad is best enjoyed right after tossing to maintain the crispiness of the rice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop, Mixing
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
