This salad has quickly become my go-to summer obsession, and it all started one blistering afternoon when I dug into a bowl of golden, crispy rice kernels tossed with cool cucumber slices and fragrant herbs. Each bite danced on my tongue—a delightful contrast between the crunch of the fried jasmine rice and the juicy snap of the cucumbers. As someone who tends to shy away from overly heavy dishes in the heat, this vibrant combo felt like a mini celebration of textures and flavors. It reminded me of long, lazy afternoons spent chatting with friends in the backyard, each spoonful inviting laughter and stories. The interplay of mint, cilantro, and a hint of red chili flakes made it feel exotic yet completely comforting, as though it belonged right at my own kitchen table.
If you’re new to the world of rice salads, don’t let the idea of frying rice intimidate you—it’s surprisingly simple, and the payoff is incredible. With just three tablespoons of vegetable oil and a little patience, you’ll achieve those perfect crispy edges that elevate this dish from ordinary to unforgettable. There’s something so satisfying about hearing that gentle sizzle as the rice touches the hot skillet, and you can almost smell the nutty aroma wafting up as it toasts to a golden brown. Paired with a tangy lime-fish sauce dressing, fresh green onions, and tender peanuts, this refreshing concoction clocks in at just 395 calories per serving, making it ideal for a light appetizer or a midday lunch. Trust me, once you master the crisping step and learn how to balance the zesty dressing, this recipe will become a staple in your summer entertaining arsenal.
KEY INGREDIENTS IN CRISPY RICE SALAD WITH CUCUMBERS AND HERBS
Every great dish starts with fresh, quality ingredients that play off each other in harmony. In this Crispy Rice Salad, each component brings its own texture and flavor, coming together to create a symphony of crunch, zest, and herbal brightness.
- Jasmine rice
A naturally aromatic long-grain rice that cooks up soft and fluffy. When fried, each kernel develops a crispy exterior while retaining a tender inside, creating delightful textural contrast.
- Vegetable oil
Used to fry the rice to golden perfection. This neutral-flavored oil helps ensure those kernels crisp up beautifully without overpowering the delicate rice aroma.
- Salt
The universal seasoning that amplifies every flavor in the salad—from the rice’s nuttiness to the brightness of the herbs. Adjust to taste to achieve perfect balance.
- Cucumber
Thinly sliced for refreshing crunch. The cool, clean taste of cucumber provides a lovely counterpoint to the warm, fried rice pieces.
- Green onions
Mildly pungent and crisp, they add a sweet-and-sharp onion flavor that cuts through the richness of the rice and oil.
- Fresh mint leaves
Torn into bite-sized pieces, mint brings a cool, bright note that enlivens every forkful and pairs beautifully with the lime dressing.
- Fresh cilantro leaves
Chopped for a burst of citrusy, herbal aroma. Cilantro enhances the overall freshness and rounds out the herb profile.
- Roasted peanuts
Chopped for extra crunch and a nutty flavor depth. They also add a satisfying heft that complements the rice texture.
- Fresh lime juice
The key to a zesty, tangy dressing. Lime juice cuts through the oiliness and brings a light, citrusy lift to the entire salad.
- Fish sauce
A savory umami powerhouse that deepens the flavor of the dressing, giving it complexity and a subtle hint of oceanic richness.
- Sugar
Balances the tartness of lime and the saltiness of fish sauce, creating a well-rounded, harmonious dressing.
- Red chili flakes
Optional but highly recommended if you want to introduce a gentle heat that tingles at the back of your throat and ties all the flavors together.
HOW TO MAKE CRISPY RICE SALAD WITH CUCUMBERS AND HERBS
Bringing this salad to life is a matter of layering techniques—cooking and cooling rice, crisping it to golden perfection, and then combining it with fresh vegetables, herbs, and a punchy dressing. Follow these steps to achieve the perfect balance of textures and flavors.
1. Cook the rice
Follow your jasmine rice’s package instructions, usually boiling it in salted water until tender. Once cooked, spread the rice on a baking sheet or a large plate to cool completely. This step is crucial for ensuring the rice crisps up nicely rather than becoming mushy.
2. Crisp the rice
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Add the cooled rice, using a spatula to spread it out evenly into a thin layer. Let it cook without stirring for 5–7 minutes, allowing the bottom to turn crispy and golden brown. Use a wide spatula or plate to flip sections of the rice and crisp the other side. Transfer the fried rice to a plate and let it cool.
3. Mix the fresh ingredients
In a large bowl, toss together the thinly sliced cucumber, green onions, torn mint leaves, chopped cilantro, and chopped peanuts. This blend of textures will form the crunchy and herbaceous base of your salad.
4. Prepare the dressing
In a small bowl, whisk the remaining tablespoon of vegetable oil with fresh lime juice, fish sauce, and sugar until the sugar dissolves and the dressing is smooth. Adjust seasoning with salt and optional red chili flakes to match your taste preference.
5. Combine rice and salad
Break the cooled, crispy rice into bite-sized pieces and add it to the bowl with the vegetables and herbs. Pour the dressing over the top and gently toss everything together, ensuring each piece is coated without turning soggy.
6. Garnish and serve
Transfer the salad to a serving platter or individual plates, then garnish with extra mint, cilantro, and roasted peanuts for added color and crunch. Serve immediately.
SERVING SUGGESTIONS FOR CRISPY RICE SALAD WITH CUCUMBERS AND HERBS
Once you have your Crispy Rice Salad ready, the fun really begins. Presenting it with care and creativity enhances its appeal, and these serving ideas will help you showcase its vibrant textures and flavors perfectly.
- Serve in individual bowls layered on a bed of mixed greens. This transforms the salad into an elegant appetizer, letting each guest enjoy a personalized portion with its own garnish of herbs and peanuts.
- Pair with grilled shrimp or chicken skewers. Lightly marinate your protein in lime juice, garlic, and fish sauce, then grill until juicy. The smoky, savory taste of the meat complements the salad’s tangy, crunchy goodness.
- Present it as a vibrant appetizer at summer gatherings. Arrange the salad on a large platter, sprinkle on extra herbs and chili flakes, and let guests help themselves. The colorful presentation sets a festive tone.
- Pack in lunch boxes for a refreshing midday meal. Keep the dressing in a separate small container to maintain the rice’s crispiness, and assemble just before eating for a crunchy, bright lunch that feels anything but ordinary.
HOW TO STORE CRISPY RICE SALAD WITH CUCUMBERS AND HERBS
Proper storage ensures that your Crispy Rice Salad retains as much freshness, flavor, and crunch as possible—even if you’re saving leftovers for later. Follow these simple guidelines to keep every component at its best.
Storing the salad in one container can lead to sogginess, so consider separating the key elements. The rice and salad mix hold up well when kept cool but dry, while the dressing and extra herbs are best stored on the side. Using airtight containers and refrigeration will preserve those bright, herbal notes and maintain the rice’s texture until you’re ready to enjoy it again.
- Refrigerate components separately
Store the crispy rice and the cucumber-herb mixture in different airtight containers. This prevents the rice from absorbing moisture and becoming soft.
- Keep the dressing chilled
Pour the lime-fish sauce dressing into a small sealed jar or container. Add it only when you’re about to serve or snack to avoid wilting the cucumbers and herbs.
- Revive with a quick re-crisp
If the rice loses its crunch, spread it on a baking sheet and reheat in a 350°F oven for 3–5 minutes, or toast it briefly in a hot skillet with a drop of oil.
- Short-term storage
Enjoy leftovers within 1–2 days for the best flavor and texture. After that, cucumbers may become watery and herbs may lose vibrancy.
CONCLUSION
This Crispy Rice Salad with Cucumbers and Herbs offers the perfect intersection of crunchy, tangy, and fresh flavors, making it a standout addition to any meal. From the first step of cooking and cooling jasmine rice, to frying it to a satisfying golden crisp in vegetable oil, to tossing it all with cool cucumber slices, mint, cilantro, roasted peanuts, and a zesty lime-fish sauce dressing, every moment of preparation is a joy for home cooks. Its beginner-friendly nature, combined with a total time commitment of just over an hour (including a 30-minute rest), means anyone can master this dish. With only 395 calories per serving and a colorful array of textures, it’s equally at home as an appetizer for backyard barbecues, a light lunch in the sunshine, or a side dish that steals the show.
Feel free to print this article and save it for later use—whether you’re planning a summer picnic, a casual dinner party, or simply craving something refreshing and flavorful on a weeknight. You’ll also find a handy FAQ below to address any questions about variations, ingredient swaps, or troubleshooting. If you give this recipe a try, I’d love to hear how it turned out! Please leave a comment, share your tips, or ask any questions you have. Your feedback helps me refine and expand these recipes, ensuring that every cook feels confident bringing a touch of crunch and cheer to their table. Enjoy every bite!
Crispy Rice Salad with Cucumbers and Herbs
Description
Crunchy rice kernels mingle with crisp cucumber slices, aromatic mint and cilantro, toasted peanuts and a tangy lime-fish sauce dressing for a refreshing, textural summer salad.
Ingredients
Instructions
-
Cook the jasmine rice according to package instructions. Allow it to cool completely.
-
In a large non-stick skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the cooked rice, spreading it out evenly. Cook without stirring for 5-7 minutes until the bottom is crispy and golden. Flip the rice to achieve crispiness on the other side as well, then set aside to cool.
-
In a large bowl, combine the cucumber, green onions, mint, cilantro, and peanuts.
-
In a small bowl, mix together the remaining tablespoon of vegetable oil, lime juice, fish sauce, and sugar to create the dressing. Adjust seasoning with salt and chili flakes, if desired.
-
Break the crispy rice into bite-sized pieces and add it to the salad mixture. Pour over the dressing and gently toss everything together to combine.
-
Garnish the salad with extra herbs and peanuts before serving.
Note
- Make sure the rice is cooled completely before frying for the best crispiness.
- You can substitute jasmine rice with any other type of white or brown rice.
- Adjust the level of spice by adding or omitting red chili flakes.
- This salad is perfect for a refreshing summer dish.
