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
Scale
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
