I love a good salad, but let’s be real–not all salads are exactly crave-worthy. THIS Thai-Inspired Crispy Rice Salad is about to change that. Easy protein from shelled edamame beans, delicious crispy baked rice, tons of fresh herbs and veggies and the most delicious creamy peanut lime dressing make it an easy and flavorful balanced meal for busy nights! 

overhead shot of the crispy rice thai salad

If you find yourself less than inspired when throwing together a salad, we’re about to change that (and I’m not just saying this because I’m a dietitian). This gorgeous balanced bowl has it all–crunch from the cucumber and red cabbage, the perfect crispy rice (baked in the oven, no frying required), and a delicious balance of flavor from the creamy peanut lime dressing that is perfect amounts salty, tangy, slightly spicy and with that umami flavor that makes things craveable! Finish it all off with fresh herbs and you’ll officially be that person who “loves salads” (oh and to keep you on the salad loving train, you’ve gotta try this crispy rice bang bang chicken salad next).

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With simple ingredients that you can prep ahead, this recipe is a great one to throw into your meal prep rotation. 

all the ingredients for a thai crispy rice salad in small bowls

Key Ingredients to Make This Salad The Best!

Jasmine rice works best for crispy rice: After testing with different varieties, Jasmine definitely worked best to land on crunchy golden clusters, vs. individual hard pieces of rice.

Sesame oil and soy sauce: I mixed the rice with sesame oil and soy sauce to give the rice more flavor. Sesame oil has a high smoke point which allows a higher baking temperature for the perfect golden, crunchy texture. Soy sauce adds a savory umami kick and also lends to that beautiful golden color.

Edamame: If you want your salad to be more filling, including protein is a must! Edamame compliments the flavors in this salad so well and bonus, it’s a super quick cooking plant-based protein. I usually buy frozen, shelled edamame and cook in boiling water for 2-3 mins. (or follow package instructions).

If you don’t have edamame, I also love tofu, prawns, or chicken for a boost of protein on this salad!.

Fresh herbs are the way to go. Dried herbs just won’t work in this salad, plus, herbs totally count towards your daily greens!

the peanut lime salad dressing being poured from a glass mason jar on to the thai crispy rice salad in a bowl

Tips for the Best Crispy Rice (in the oven)

  1. Use Leftover (Day-Old)  Rice – Refrigerated day old jasmine rice works best since it’s a drier rice with a slightly sticky texture, allowing it to crisp up while maintaining a slightly chewy texture and forming some chunkier crispy bits. 

Using Fresh Rice: You can use fresh rice, but in order to get the best results, you’ll need to cool it completely before baking. To do so, spread it out on a baking sheet in a single layer for 30-60 minutes. It will also likely require the longer end of the baking time to really crisp up as it will be more moist.

  1. Season & Lightly Oil – Don’t skip this step! It is key to getting flavorful rice and achieving that crisp factor! I prefer sesame oil for this recipe to compliment the Asian-inspired flavors but other high heat cooking oils like avocado oil will also work. 
  1. Shape & Compact It – Lay the rice out in a single layer on your prepared baking sheet, then use the back of a spatula to press down on the rice. Pressing it down slightly helps create crispy clusters.
  1. Bake at 425F (190°C) – Baking it at this higher heat will help it crisp up and mimic more of a “fried” feel. 
  1. Let It Cool – The rice will crisp up even more as it cools. If you have the patience, let it sit 5 minutes before breaking it up and crumbling it into the salad.

Pro Tip: For an even better crunch, broil the rice for the last 2-3 minutes, keeping a close eye so it doesn’t burn!

How To Make This Salad Gorge Salad

overhead shot of the rice being mixed in a glass bowl

Mix the cooked rice with sesame oil, soy sauce, and salt. 

overhead shot of the rice before being put into the oven on a baking sheet

Before baking, press down on the rice. This will help it form those crispy golden clusters 

the crispy rice on a baking sheet

Bake the Rice until crispy and golden

overhead shot of the crispy rice on top of edamame in a glass bowl

Toss everything together

the crispy rice thai salad mixed in a bowl with a gold spoon
The best part, add those toppings!

Watch how to make it here!

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overhead shot of the crispy rice thai salad

Thai-Inspired Crispy Rice Salad with Cucumber

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Lindsay Pleskot, RD
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 3-4 1x
  • Category: Dinner, Main DIsh
  • Method: Baking
  • Cuisine: Thai
  • Diet: Gluten Free
Print Recipe

Description

This Thai-Inspired Crispy Rice Salad is a flavor-packed balanced meal with shelled edamame beans for an easy protein, delicious crispy baked rice, tons of fresh herbs and veggies like fresh cucumber and the most delicious creamy peanut lime dressing.

Ingredients

Scale

For the Dressing:

 

For the Crispy Rice:

  • 2 1/2 cups cooked day old rice (I like jasmine rice)
  • 2 Tbsp sesame oil
  • 1 Tbsp soy sauce or tamari
  • Salt

For the Salad:

  • 2 mini cucumbers, cut into ½ cm rounds
  • 2 cups purple cabbage, diced 
  • 1 ½ cups shelled edamame beans (or sub for prepped chicken) 
  • 1 bunch cilantro, roughly chopped (about ½ cup)
  • 1 bunch mint, roughly chopped or torn (about ¼ cup)
  • ¼ cup salted roasted peanuts, chopped
  • Lime wedges, for serving

Instructions

  1. Preheat the oven to 425 F. Line a baking sheet with parchment paper and set aside. 
  2. In a medium bowl, mix the cooked rice with sesame oil, soy sauce, and a generous sprinkle of salt. Lay the rice on the lined baking sheet in a single layer, pressing down on it with the back of a spatula (this will help it clump together a bit to create chunks once cooked). Bake for 20-25 minutes, or until golden and crispy. 
  3. Make the Creamy Peanut Lime Dressing and set aside (you’ll only need half the recipe, but I recommend making the whole thing and using it for other salads or bowls throughout the week!).
  4. To a large bowl add the cucumber, cabbage, edamame, cilantro, and mint. Add ¾ of the dressing and toss to combine, adding more as desired. Crumble the rice on top and finish with chopped peanuts and a drizzle more dressing if you like. Serve with lime wedges and enjoy!

Notes

Leftover Rice: This salad works best with leftover rice so I’ve specified as such in the recipe. If using fresh cooked rice, cool completely before baking and note that you may need a slightly longer cook time to get rid of the moisture and really crisp up!

Subs: To save time, swap the diced purple cabbage for coleslaw mix.

Prep ahead:

  • Prep the salad dressing ahead of time and store in the fridge for up to 7 days (I recommend doubling it and using it again in the week).
  • Prep the rice ahead of time and store in an airtight container in the fridge. 

You can go a step further and crisp the rice ahead of time but I do find it loses its crisp once refrigerated so my preference is to make it on the day of eating. If you do prep it ahead, pop it in the oven or toaster oven at 425F for 5-10 minutes or so to crisp it back up before serving. 

Storage: If you plan to have leftovers, store the leftover portion of the salad separate from the dressing and rice. Add dressing and rice when ready to eat to prevent from going soggy