Thai-Inspired Crispy Rice Salad with Cucumber

 As a dietitian, I  love a good salad, but let’s be real–not all salads are exactly craveworthy. 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! 

If you find yourself less than inspired when throwing together a salad, we’re about to change that. 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 be craving this year round!

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

What Ingredients You Need

Rice: I find Jasmine rice works best for this recipe.With a slightly sticky texture it crisps up beautifully without getting too hard.  More tips on how to get the perfect crispy rice here!

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!.

Purple cabbage: I love this gorgeous antioxidant rich vegetable. Not only does it add a pop of color, it’s also packed with fiber, Vitamin K (almost 30% of your DV), and Vitamin C (over 50% of your DV). It adds great texture and it lasts forever in the fridge (it’s really good quick pickled too). 

As a quick sub, cabbage slaw mix also works in this recipe. 

Cucumbers: Refreshing and hydrating, cucumbers add a satisfying crunch. 

Cilantro & mint: Did you know that herbs count towards your daily dose of greens? I added a hefty dose in here for a super fresh flavour with major nutrition bonus points. 

Roasted peanuts: If you haven’t noticed, I’m a big texture girl, a sprinkle of peanuts is the perfect finishing touch that compliments the other flavors of the dish

Creamy Peanut Lime Dressing:  Do not skip this step – this is where the magic happens! It brings everything together with a creamy, tangy, nutty goodness that makes you want to lick the bowl. Plus this dressing is packed full of nourishing fats which are necessary for you to absorb fat-soluble vitamins! 

Tips for the Best Crispy Rice (in the oven)

What is a crispy rice salad without crispy rice?! While it is simple to make, it is a bit of an art to achieve rice that is crispy enough without burning or being too oily. Here’s how we’re gonna do that: 

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. 

Alternative Rice Varieties: Sushi rice, medium-grain white rice and basmati rice are great alternatives if you don’t have jasmine.

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.

2. 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. 

3. 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.

4. Bake at 425F (190°C) – Baking it at this higher heat will help it crisp up and mimic more of a “fried” feel. 

5. 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

Save Time and Prep Ahead

With a little prep, you can throw this salad together in minutes for a quick, nourishing, and flavor-packed meal. Here’s what you can prep ahead:

Cook and crisp the rice: I recommend making this recipe the same week you make another rice recipe (like my 15 minute mango and shrimp fried rice). Make enough rice to use throughout the week. You can go a step further and crisp the rice ahead of time but I do find it loses its crisp once refrigerated. To revive it, pop it in the oven or toaster oven for 10 minutes or so to crisp it back up before serving. 

Make the dressing: The dressing can be prepped ahead and stored in the fridge up to 7 days. It does tend to thicken when refrigerated so make sure to give it a good shake before using, or thin it out with a bit more warm water, 1 tablespoon at a time until desired consistency is reached.

Cabbage: Chop the cabbage, wrap in a paper towel, and store in an airtight container in the fridge for up to 7 days.  

Cucumber: Slice the cucumber and store in an airtight container in the fridge for up to 2 days.

How To Elevate This Salad

While this salad is already a flavor packed, balanced meal, I love that you can play around with adding other ingredients you might have on hand for an added boost of nutrition (and to reduce food waste). Here are a few ingredients that would take this salad to the next level:

Add an Extra Protein Boost: Top it with grilled shrimp, crispy tofu, prepped juicy chicken, or even a fried egg for extra protein.

Turn Up the Heat: Drizzle with sriracha, chili crisp, or sprinkle in Thai bird’s eye chilies for a spicy kick.
Layer in More Veggies: Toss in julienned carrots, bell peppers, or mango for extra color and sweetness.This would be delicious topped with my pickled mango!

Watch how to make it here!