Crispy Rice Salad Recipe
This 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!