Name: Crispy Rice Salad with Cucumbers and Herbs Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1/2-inch knob of fresh ginger, or a spoonful of ginger paste; 1 clove garlic; 1/4 cup fish sauce; 1/4 cup + 2 tablespoons avocado oil, or another neutral oil; 1/4 cup lime juice (3-4 small limes); 2 tablespoons brown sugar; 1/2 tablespoon chili crisp (more for spicier); 2 cups cooked jasmine rice; 2 tablespoons avocado oil; 2 teaspoons red curry paste; 2 teaspoons cornstarch (optional); half an English cucumber, thinly sliced; 1 shallot, thinly sliced or minced; 1 bunch cilantro, roughly chopped; 1 bunch mint, roughly chopped or torn; 1/2 cup chopped peanuts; chili crisp to taste

Jump to Recipe

If you’re searching for the ultimate refreshing-yet-craveable summer dish, look no further than this Crispy Rice Salad with Cucumbers and Herbs. Picture fluffy jasmine rice transformed into golden, crackly little nuggets, tossed in a limey, chili-spiked dressing, and showered with cool cucumbers, luscious herbs, and crunchy peanuts. You’ll love every bite of this lively, vibrant salad—it’s one of those recipes that feels like both a fun project and a speedy weeknight win. Whether you serve it as a stunning main or a lively side, Crispy Rice Salad with Cucumbers and Herbs brightens any table and is sure to spark some flavor-loving joy.

Crispy Rice Salad with Cucumbers and Herbs Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe plays a starring role, creating a blend of textures, fresh greens, and just the right punch of tangy-sweet heat. The salad is simple, but don’t skip a single component—each one adds colorful personality and balance!

Fresh ginger or ginger paste: Lends a gentle heat and zesty aroma to the dressing.
Garlic: For that irresistible savory backbone that makes flavors pop.
Fish sauce: This brings that signature umami depth, so don’t be afraid—just a splash sings in the dressing.
Avocado oil (or neutral oil): Keeps everything light and helps crisp up the rice beautifully, as well as making the dressing extra silky.
Lime juice: Zippy, fresh, and citrusy, balancing the bold flavors.
Brown sugar: Just enough sweetness to mellow the lime and spice.
Chili crisp: Adds deep heat, a little tang, and a crunchy surprise—use as much as you like!
Cooked jasmine rice: Ideally cold and a little dry so it crisps up gloriously in the air fryer.
Red curry paste: Swirls in a rich, fragrant boost that pairs perfectly with the herbs and rice.
Cornstarch (optional): Helps rice stick together if it seems a bit too crumbly or dry.
English cucumber: Cool, crunchy slices that mellow out the spicy and herby flavors.
Shallot: Adds delicately sweet bite; it’s less harsh than regular onions.
Cilantro: Roughly chopped for fresh, green bursts throughout the salad.
Mint: Torn or chopped to give a cool lift and aromatic quality—so summery!
Chopped peanuts: For extra crunch and nutty richness, a must for the full salad experience.
Extra chili crisp (to taste): Drizzle more on top for beautiful flecks of spice and flavor.

How to Make Crispy Rice Salad with Cucumbers and Herbs

Step 1: Blend the Ultimate Dressing

Gather your fresh ginger (or ginger paste), garlic, fish sauce, avocado oil, lime juice, brown sugar, and chili crisp. Toss them all into a blender or food processor and blitz until you have a smooth, punchy dressing. The flavors will be bold, tangy, and totally irresistible—feel free to sneak a taste and adjust to your personal zing preference!

Step 2: Prepare the Crispy Rice

Place the cooked jasmine rice into a bowl and break up any big clumps. Add two tablespoons of oil and the red curry paste, mixing everything together with clean hands (get in there!). If your rice isn’t holding together when squeezed, try adding the optional cornstarch, and wet your hands to help it clump loosely. Form the rice into bite-sized, squishy balls—don’t worry about perfection! Transfer to your air fryer in a single layer.

Step 3: Air Fry Until Perfection

Air fry the rice at 400 degrees for 7 to 9 minutes, until the outside is gorgeously golden and crispy but the centers stay chewy. If you don’t have an air fryer, you can use a hot oven or a skillet—just aim for that shatteringly crisp crust!

Step 4: Build the Crispy Rice Salad with Cucumbers and Herbs

Once the rice nuggets are cool enough to handle, break them apart into smaller, golden pieces. In a big, happy mixing bowl, toss the crispy rice with about half of your vibrant dressing. Fold in as many cucumber slices, shallots, cilantro, and mint as you fancy—this is your moment to make the salad feel abundant and lively.

Step 5: Finish and Serve

Spoon your finished Crispy Rice Salad with Cucumbers and Herbs onto a platter. Sprinkle everything with chopped peanuts and extra chili crisp. Every bite will be bursting with layers—creamy, crisp, cool, spicy, and herby. You’ll be hooked from taste one!

How to Serve Crispy Rice Salad with Cucumbers and Herbs

Garnishes

Top the salad with a final scattering of peanuts for crunch, an extra helping of chili crisp for those who love a little extra heat, and a generous handful of fresh cilantro or mint to drive home those happy, herbal notes. A few lime wedges on the side are lovely if anyone wants extra brightness.

Side Dishes

This salad plays especially well with grilled meats (like chicken, shrimp, or pork skewers) or with tofu for a vegetarian spread. A chilled noodle salad or easy summer rolls also make a wonderful and complementary pairing, giving you a festive, fresh table that feels celebratory but totally unfussy.

Creative Ways to Present

Turn Crispy Rice Salad with Cucumbers and Herbs into passed appetizers by scooping it into crisp lettuce leaves or serving on little rice crackers. For a pretty main-dish presentation, serve it in a wide shallow bowl with herbs layered on top, or let guests customize their own bowls, buffet-style. The jewel-bright colors make an eye-catching centerpiece wherever it ends up!

Make Ahead and Storage

Storing Leftovers

Leftover Crispy Rice Salad with Cucumbers and Herbs keeps very well in the fridge for up to two days. The rice will soften a little but the flavors will mellow and intensify, making it even more irresistible for a midnight snack or next-day lunch. Keep the dressing and garnishes separate, if possible, to preserve maximum crunch.

Freezing

While you can freeze the crispy rice portions (let them cool fully, then store in a sealed container for up to a month), cucumbers and herbs don’t love the chill. For best results, freeze only the rice chunks and prepare the herby salad components fresh when ready to serve.

Reheating

If you’ve stored crispy rice in the fridge or freezer, a quick trip through the air fryer or hot oven will bring back that lovely crunch. Just heat at 375 degrees for a few minutes until hot and crisp, then toss with your dressing and greens as if freshly made.

FAQs

Can I make Crispy Rice Salad with Cucumbers and Herbs vegan?

Absolutely! Swap the fish sauce for soy sauce or coconut aminos, and you’ll have all the bold, layered flavors minus the seafood. The salad stays bright, herby, and deeply satisfying for any diet.

What type of rice works best for this salad?

Day-old jasmine rice is ideal because it dries out just enough to get maximally crisp in the air fryer. If you’ve just cooked fresh rice, try spreading it on a plate to cool and dry out for an hour before using.

How spicy is this dish?

Crispy Rice Salad with Cucumbers and Herbs is beautifully customizable when it comes to heat. The chili crisp brings some gentle fire, but you can add more or less depending on your tolerance—or leave it out for a milder experience.

Can I use other herbs besides cilantro and mint?

Definitely! Thai basil or parsley make fantastic substitutes, giving new personalities to the salad. Mixing up the herbs keeps the dish playful and exciting every time you make it.

Is it possible to prepare Crispy Rice Salad with Cucumbers and Herbs ahead of time?

Yes! You can crisp your rice in advance and store it at room temperature for a few hours. Slice your herbs and vegetables, and whisk up the dressing early—then assemble everything just before serving for salad perfection.

Final Thoughts

I can’t overstate how joyful and delicious it is to dig into Crispy Rice Salad with Cucumbers and Herbs—the crackling rice, lively herbs, and zippy dressing are a match made in flavor heaven. I hope you’ll give this recipe a try soon and discover just how addictive and uplifting one vibrant bowl can be!

Crispy Rice Salad with Cucumbers and Herbs Recipe

★★★★★

5.2 from 23 reviews

Author: Chloe
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Crispy Rice Salad with Cucumbers and Herbs is a flavor-packed dish that combines crispy jasmine rice with a zesty dressing, fresh cucumbers, and fragrant herbs. The result is a crunchy, vibrant salad that’s perfect as a light meal or a refreshing side dish.

Instructions

Dressing: Blitz everything up in a blender or food processor to make this SUPER yummy, punchy sauce.
Crispy Rice: Toss the rice in a bowl with the oil and curry paste. If it’s not sticking together when you squeeze it, add the cornstarch and get your hands wet to mix it again. Squeeze it into loose, squishy chunks and transfer to the air fryer in a single layer. Air fry at 400°F for 7-9 minutes, until golden and crisped. Break the crispy rice apart into little golden, delightful chunks. Toss with about half of the dressing and veggies. Garnish with peanuts and chili crisp.