I have to tell you, making this Crispy Rice Salad with Cucumbers and Herbs Recipe was a total game-changer for my lunch routine. The crunch of the golden fried rice, the freshness of the herbs, and the zing of the limey dressing had me hooked from the first bite.
I kept sneaking spoonfuls while finishing the prep! It’s light, flavorful, and feels fancy, but honestly, it’s super easy to whip up anytime. I even found myself dreaming about it for the next day’s meal.
Just like how I enjoyed making Mini Red Velvet Cheesecakes Recipe, this salad is one of those recipes that keeps me thinking ahead. Let me walk you through exactly how I made it so you can enjoy it too.
Ingredients
Here’s what you need to make this salad shine. I’ve included tips to help you get the best flavor and texture.
- 1/2-inch knob of fresh ginger or 1 teaspoon ginger paste – adds a bright, warm note
- 1 clove garlic – freshly minced for the best aroma
- 1/4 cup fish sauce – balances the flavors with a salty umami punch
- 1/4 cup + 2 tablespoons avocado oil or neutral oil – keeps the dressing smooth
- 1/4 cup lime juice (about 3-4 small limes) – adds that refreshing tang
- 2 tablespoons brown sugar – rounds out the acidity
- 1/2 tablespoon chili crisp (optional for heat) – enhances the spice dimension
- 2 cups cooked jasmine rice – day-old rice works best for crispiness
- 2 tablespoons avocado oil – for frying the rice
- 2 teaspoons red curry paste – gives a beautiful golden hue and flavor
- 2 teaspoons cornstarch (optional) – helps the rice clump for crisping
- 1/2 English cucumber, thinly sliced (about 1 cup) – refreshing crunch
- 1 shallot, thinly sliced or minced (about 1/4 cup) – mild onion flavor
- 1 bunch cilantro, roughly chopped (about 1/2 cup) – fresh herbiness
- 1 bunch mint, roughly chopped or torn (about 1/4 cup) – adds cool freshness
- 1/2 cup chopped peanuts – for extra crunch
- Chili crisp to taste – optional garnish for extra zing
Note: Serves 2 generously, but doubles easily for a crowd
Variations
If you want to make this salad your own, here are a few options I experimented with:
- For a dairy-free version, simply skip any cheese or creamy add-ins (though this recipe doesn’t require them).
- For a spicier kick, add extra chili crisp or a pinch of red pepper flakes.
- Swap peanuts for cashews or almonds if you prefer a different nutty texture.
- Use coconut aminos instead of fish sauce for a vegan-friendly twist.
- Add cooked shrimp, chicken, or tofu for a protein boost.
- Just like how I sometimes pair this with a sweet treat like Strawberry Cheesecake Cookies Recipe, you can enjoy a fun dessert alongside your salad.
Cooking Time
Here’s how long it takes to get this salad on your table:
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
Equipment You Need
- Air fryer – for crisping the rice quickly and evenly
- Blender or food processor – to make a smooth dressing
- Mandoline or sharp knife – for paper-thin cucumber and shallot slices
- Mixing bowls – for tossing rice, veggies, and dressing together
How to Make Crispy Rice Salad with Cucumbers and Herbs Recipe
Prep Your Dressing and Herbs
I start by blending the ginger, garlic, fish sauce, lime juice, brown sugar, avocado oil, and chili crisp. This gives a punchy, tangy sauce that coats the rice and veggies perfectly. While the dressing sits, I chop the cilantro, mint, cucumber, and shallot.
Mix the Rice with Curry Paste
Next, I toss the cooked jasmine rice with oil, red curry paste, and cornstarch if needed. This step helps the rice stick together in little chunks, which is crucial for getting that perfect crisp in the air fryer.
Clump Your Rice into the Air Fryer
I form the sticky rice into loose clusters and lay them in a single layer in the air fryer. Don’t worry about perfect balls; the edges get golden and crunchy, while the inside stays soft.
Air Fry the Rice
Set the air fryer to 420°F (215°C) and cook for 8 minutes. The aroma is incredible, and the golden rice clusters will practically make you drool. If you don’t have an air fryer, a hot skillet with a bit of oil works too.
Toss Everything Together
Once the rice is crisp, I transfer it to a bowl with the cucumbers, shallots, and herbs. Pour about half of the dressing over the top and toss gently. The colors and textures make it feel like a restaurant dish at home.
Garnish and Serve
Finally, I sprinkle the chopped peanuts and a little more chili crisp if desired. The salad is ready to enjoy immediately, though letting it sit for 5-10 minutes allows flavors to mingle beautifully.
Additional Tips for Making This Recipe Better
I’ve made this salad multiple times, and these tricks really take it up a notch:
- I always use day-old rice; it fries up crispier than freshly cooked.
- I like to squeeze a bit of lime on top before serving for extra zing.
- Toasting the peanuts slightly makes them crunchier and more flavorful.
- I sometimes add thinly sliced radishes for extra color and texture.
- If I want it spicy, a drizzle of extra chili crisp makes all the difference.
How to Serve Crispy Rice Salad with Cucumbers and Herbs Recipe
This salad is as fun to serve as it is to eat. I like arranging the rice clusters on top of the cucumber and herb base so it looks like little golden islands. Garnishing with extra herbs and peanuts adds a fresh, colorful touch. It pairs wonderfully with grilled meats or seafood, or you can enjoy it solo as a light, refreshing meal.
Nutritional Information
Here’s a quick snapshot of what you’re getting in each serving:
- Calories: Approximately 450 per serving
- Protein: 10g
- Carbohydrates: 60g
- Fat: 18g
Make Ahead and Storage
- Refrigerating: Store in an airtight container for up to 2 days. Add peanuts and herbs fresh before serving to keep them crisp.
- Freezing: I don’t recommend freezing because the cucumber and herbs lose their texture.
- Reheating: Warm the crispy rice separately in a skillet or air fryer, then combine with fresh veggies and dressing.
Why You’ll Love This Recipe?
Here’s why I keep going back to this salad:
- Quick and easy to make – perfect for busy days when I want something flavorful fast.
- Highly versatile – you can add proteins, swap nuts, or adjust spice levels.
- Full of fresh flavors – the herbs, lime, and curry rice complement each other perfectly.
- Textural delight – crunchy rice clusters meet crisp cucumbers for a satisfying bite.
- Perfect for summer – light, refreshing, and visually stunning on the table.
Crispy Rice Salad with Cucumbers and Herbs Recipe
Ingredients
Method
- I start by blending the ginger, garlic, fish sauce, lime juice, brown sugar, avocado oil, and chili crisp. This gives a punchy, tangy sauce that coats the rice and veggies perfectly. While the dressing sits, I chop the cilantro, mint, cucumber, and shallot.
- Next, I toss the cooked jasmine rice with oil, red curry paste, and cornstarch if needed. This step helps the rice stick together in little chunks, which is crucial for getting that perfect crisp in the air fryer.
- I form the sticky rice into loose clusters and lay them in a single layer in the air fryer. Don’t worry about perfect balls; the edges get golden and crunchy, while the inside stays soft.
- Set the air fryer to 420°F (215°C) and cook for 8 minutes. The aroma is incredible, and the golden rice clusters will practically make you drool. If you don’t have an air fryer, a hot skillet with a bit of oil works too.
- Once the rice is crisp, I transfer it to a bowl with the cucumbers, shallots, and herbs. Pour about half of the dressing over the top and toss gently. The colors and textures make it feel like a restaurant dish at home.
- Finally, I sprinkle the chopped peanuts and a little more chili crisp if desired. The salad is ready to enjoy immediately, though letting it sit for 5-10 minutes allows flavors to mingle beautifully.
Notes
- I always use day-old rice; it fries up crispier than freshly cooked.
- I like to squeeze a bit of lime on top before serving for extra zing.
- Toasting the peanuts slightly makes them crunchier and more flavorful.
- I sometimes add thinly sliced radishes for extra color and texture.
- If I want it spicy, a drizzle of extra chili crisp makes all the difference.
