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If you’re on the hunt for a vegan salad that’s not just healthy but also packed with flavor and texture, this Vegan Crispy Rice Salad Recipe is your perfect match! With golden, crunchy rice, fresh vegetables, and a tangy dressing, it’s a dish that’s guaranteed to please. Whether you’re making it for a quick lunch, a light dinner, or even meal prep, this salad is sure to become a favorite.
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Why You’ll Love This Vegan Crispy Rice Salad Recipe
This salad is:
- Completely plant-based: Every ingredient is vegan-friendly.
- Packed with textures and flavors: From the crispy rice to the creamy avocado and the tangy dressing, it’s a sensory delight.
- Easy to customize: Add your favorite veggies or even some plant-based protein for a heartier meal.
- Perfect for meal prep: The components can be prepped ahead of time and assembled when ready to eat.
Ingredient Notes
For the Salad
- Baby Cucumbers: Crisp and refreshing; regular cucumbers work too.
- Avocado: Adds creaminess; use ripe but firm for the best texture.
- Cilantro & Mint: Fresh herbs add flavor; parsley can replace cilantro if needed.
- Red Onion: Provides a tangy bite; soak in water to reduce sharpness if desired.
- Spring Onion: Adds a mild onion flavor; use both green and white parts.
- Crushed Peanuts: Nutty crunch; substitute with roasted cashews or omit if allergic.
For the Crispy Rice
- Cooked Rice: Jasmine or long-grain rice crisps best; cool completely before baking.
- Red Curry Paste: Adds spice; ensure it’s vegan (no shrimp paste or fish sauce).
- Oil: Helps rice crisp up; use neutral oils like vegetable or sunflower.
For the Dressing
- Soy Sauce: Umami flavor; opt for low-sodium if preferred.
- Rice Vinegar: Bright and tangy; can substitute with apple cider vinegar.
- Lime Juice: Freshly squeezed for the best taste.
- Garlic: Use fresh for more flavor, but garlic powder works in a pinch.
- Brown Sugar: Balances flavors; ensure it’s vegan (or use maple syrup).
- Olive Oil: Adds richness; high-quality extra virgin is ideal.
How To Make Vegan Crispy Rice Salad Recipe (Step-by-Step Instructions)
1. Cook the Rice
Begin by cooking your rice according to the package instructions. Once it’s cooked, let it cool completely. This step is crucial to ensure the rice crisps up properly in the oven.
2. Prepare the Crispy Rice
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the cooled rice with red curry paste and oil until evenly coated.
- Spread the rice in an even layer on a baking sheet lined with parchment paper.
- Bake for 20–25 minutes, stirring halfway through to ensure even crisping. The rice should turn golden and crunchy. Let it cool slightly after baking.
3. Prepare the Vegetables
While the rice is baking, chop the cucumbers, avocado, red onion, spring onion, cilantro, and mint. Combine all the vegetables in a large salad bowl.
4. Make the Dressing
In a small bowl, whisk together soy sauce, rice vinegar, lime juice, garlic, brown sugar, and olive oil until smooth and well combined.
5. Assemble the Salad
- Add the crispy rice to the bowl with the vegetables.
- Pour the dressing over the salad and gently toss everything together to coat.
- Top with crushed peanuts for added crunch.
6. Serve and Enjoy
This salad is best served fresh to enjoy the crispy texture of the rice. It’s a perfect side dish or light main meal!
Tips for Success
- Cool the rice: Allowing the rice to cool before mixing with curry paste prevents clumping and ensures it crisps evenly.
- Use fresh lime juice: It brightens the flavor of the dressing and complements the vegetables.
- Customize to taste: Add shredded carrots, edamame, or even roasted chickpeas for more variety.
- Serve immediately: To enjoy the full crunch of the crispy rice, assemble and serve right away.
Storage Tips for Vegan Crispy Rice Salad Recipe
- Crispy Rice: Store in an airtight container at room temperature for up to 2 days. Reheat in the oven at 350°F (175°C) for 5–7 minutes to restore crunch.
- Vegetables: Store chopped veggies (except avocado) in the fridge for up to 3 days. Add avocado fresh or toss with lime juice to prevent browning.
- Dressing: Refrigerate in a sealed container for up to 5 days. Shake before using.
- Assembled Salad: Best enjoyed fresh. Leftovers can be refrigerated for 1 day but may lose crispiness.
Other Salads You May Like
Creamy Cucumber and Avocado Salad
Roasted Veggie Tortellini Salad
Vegan Crispy Rice Salad Recipe
This Vegan Crispy Rice Salad is a flavorful and refreshing dish featuring golden, crunchy rice, fresh vegetables, and a tangy dressing. Topped with creamy avocado and peanuts for extra crunch, it’s a perfect light meal or side dish. Easy to make, customizable, and packed with vibrant textures, this salad is both satisfying and healthy!
Equipment
- Small bowl for dressing
Ingredients
For the Salad:
- 3 baby cucumbers diced
- 1 avocado diced
- A handful of cilantro chopped
- A handful of mint chopped
- 1 red onion thinly sliced
- 1 spring onion chopped
- A handful of crushed peanuts
For the Crispy Rice:
- 250g (1 1/4 cups) raw rice cooked and cooled
- 2 tbsp red curry paste
- 2 tbsp olive oil
For the Dressing:
- 4 tbsp soy sauce
- 3 tbsp rice vinegar
- Juice of 1 lime
- 3 garlic cloves minced
- 1 tbsp brown sugar
- 3 tbsp olive oil
Instructions
Cook the Rice:
- Cook the rice according to the package instructions. Once done, let it cool completely.
Make the Crispy Rice:
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the cooled rice, red curry paste, and oil. Mix well until the rice is evenly coated.
- Spread the rice mixture in an even layer on a baking sheet lined with parchment paper.
- Bake for 20–25 minutes, stirring halfway through, until the rice is crispy and golden brown.
- Remove from the oven and let it cool slightly.
Prepare the Salad:
- Dice the cucumbers and avocado. Thinly slice the red onion and chop the spring onion, cilantro, and mint.
- In a large bowl, combine all the vegetables.
Make the Dressing:
- In a small bowl, whisk together the soy sauce, rice vinegar, lime juice, garlic, brown sugar, and olive oil until smooth.
Assemble the Salad:
- Add the crispy rice to the bowl with the vegetables.
- Pour the dressing over the salad and toss well to combine.
- Top with crushed peanuts for added crunch.
- Serve immediately and enjoy your flavorful, crispy rice salad!
Nutrition
Calories: 350kcal
Tried this recipe?Let us know how it was!
