Crispy Rice Salad with Cucumbers

This Crispy Rice Salad with Cucumbers is not your average side dish—it’s a flavor bomb that crackles with texture and bursts with citrusy, savory, spicy brilliance. With toasted golden rice, cooling cucumbers, a zesty dressing, and a cascade of fresh herbs, it’s the kind of salad that demands a second helping. It’s quick enough for a weeknight dinner but stunning enough to steal the spotlight at a dinner party.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Crunchy meets fresh – Crispy rice delivers a golden, crackly crunch balanced by cool cucumber slices
• Unbelievably flavorful – A fish sauce-lime dressing with chili crisp and brown sugar punches up every bite
• Easy and adaptable – Comes together fast with pantry-friendly ingredients and allows for swaps
• Perfect for any occasion – Ideal for BBQs, summer potlucks, or weekday lunches
• Showstopper salad – A feast for the eyes with its vibrant colors and layers of texture

This isn’t just another Thai-style rice salad. What makes it stand out? The rice is fried until crackly, the dressing is intensely umami-rich, and the mix of herbs and nuts makes every bite dynamic. Whether you’re serving this as a main dish or side, it leaves a lasting impression.

Ingredients Needed

For the Dressing (aka The Very Excellent Dressing):

• Fresh ginger (2 small knobs) – or a spoonful of ginger paste for convenience
• Garlic (2 cloves) – peeled and smashed or finely grated
• Fish sauce (½ cup) – adds a bold umami foundation
• Avocado oil (¾ cup total) – or substitute with any neutral oil like grapeseed
• Fresh lime juice (½ cup) – about 3–4 small limes, for brightness
• Brown sugar (4 tablespoons) – for a subtle molasses sweetness
• Chili crisp (1 tablespoon or more) – adjustable to your heat preference

For the Salad Base:

• Jasmine rice (4 cups cooked and chilled) – day-old rice works best for maximum crispiness
• Avocado oil (4 tablespoons) – to crisp up the rice
• Red curry paste (4 teaspoons) – brings a mild spicy backbone
• Cornstarch (4 teaspoons, optional) – helps the rice crisp better
• English cucumber (1, thinly sliced) – for a fresh, cooling crunch
• Shallots (2, finely sliced or minced) – adds mild sharpness
• Fresh cilantro (2 bunches, roughly chopped) – bright, herby flavor
• Fresh mint (2 bunches, torn or chopped) – cooling and aromatic
• Chopped peanuts (1 cup) – for a salty, crunchy finish
• Extra chili crisp (to taste) – for drizzling

How to Make Crispy Rice Salad with Cucumbers

Step 1: Prep Your Rice

If you haven’t already, cook your jasmine rice and let it chill thoroughly—day-old rice works best. This step ensures the rice crisps properly without steaming in the pan.

Step 2: Make the Dressing

1. In a blender or food processor, combine the ginger, garlic, fish sauce, lime juice, brown sugar, chili crisp, and avocado oil.
2. Blend until smooth. Taste and adjust lime or sugar to balance the salty-spicy-sweet profile.
3. Set aside. The dressing can be made ahead and stored for 3–4 days in the fridge.

Step 3: Crisp the Rice

1. In a large nonstick or cast-iron skillet, heat the avocado oil over medium-high heat.
2. Toss the cold rice with red curry paste and (if using) cornstarch until evenly coated.
3. Spread the rice in an even layer in the hot pan. Let it sit undisturbed for a few minutes to develop a crisp base.
4. Stir occasionally until most of the rice is golden and crispy—about 8–10 minutes. Transfer to a large bowl and let cool slightly.

Step 4: Assemble the Salad

1. To the bowl of crispy rice, add cucumber slices, shallots, chopped cilantro, mint, and peanuts.
2. Pour over the dressing and gently toss to coat everything evenly.
3. Taste and adjust seasoning or chili crisp as needed.

Step 5: Serve

Serve immediately while the rice is still warm and crunchy. Garnish with extra herbs and a drizzle of chili crisp for that extra visual and flavor punch.

Serving and Storage Tips

Serving Suggestions:

• Serve as a light main dish alongside grilled meats or tofu
• Pile onto lettuce leaves for a low-carb wrap version
• Scoop with cabbage leaves for a Thai-inspired party appetizer

Storage Tips:

• Store leftovers in an airtight container for up to 2 days
• For best texture, keep dressing and salad components separate until ready to serve
• To re-crisp rice, heat it in a dry skillet before tossing with other ingredients

Helpful Notes

• No fish sauce? Try soy sauce with a splash of rice vinegar and a pinch of sugar for a vegetarian swap
• Want more heat? Add fresh Thai chilies or an extra spoonful of chili crisp
• Make ahead tip: The rice can be crisped ahead of time and kept at room temp for a few hours
• Nut-free version: Use roasted sunflower seeds or skip the nuts entirely
• Add protein: Toss in shredded rotisserie chicken or crispy tofu for a full meal

Conclusion

This Crispy Rice Salad with Cucumbers is everything we love about bold, balanced, textural Thai-inspired dishes. It hits all the marks—crunchy, spicy, tangy, herby, and insanely satisfying. Whether you’re serving it at your next cookout or packing it up for lunch, it’s sure to turn heads.

If you try it, don’t forget to leave a comment and a 5-star rating below. We’d also love to see your creations—tag us on Pinterest or Instagram!

What twist would you add to this salad? Share your ideas in the comments.

Frequently Asked Questions (FAQ)

Can I use brown rice instead of jasmine rice?

Yes, but the texture will be different. Jasmine rice crisps better due to its starch content. If using brown rice, make sure it’s well chilled and dry before frying.

How do I make this recipe gluten-free?

Fish sauce is typically gluten-free, but check the label to be sure. Everything else in the recipe is naturally gluten-free!

Why isn’t my rice getting crispy?

Common culprits include rice that’s too moist or not letting it sit long enough in the pan. Use cold, day-old rice and resist stirring too often.

Is this recipe freezer-friendly?

No, this salad is best enjoyed fresh. Freezing affects the texture of cucumbers and crispy rice.

Can I make this vegan?

Absolutely. Swap fish sauce with soy sauce or coconut aminos, and you’re good to go.