Description
This Crispy Rice Salad with Cucumbers and Herbs is a vibrant, flavorful dish combining golden, crunchy air-fried jasmine rice with a punchy, tangy dressing made from ginger, garlic, fish sauce, lime juice, and chili crisp. Fresh cucumbers, shallots, cilantro, and mint add brightness and texture, while chopped peanuts provide a satisfying crunch. Perfect as a refreshing salad or a unique side dish, this easy-to-make recipe delivers a delightful contrast of crispy rice and fresh herbs in every bite.
Ingredients
Scale
Dressing
- 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)
Crispy Rice
- 2 cups cooked jasmine rice
- 2 tablespoons avocado oil
- 2 teaspoons red curry paste
- 2 teaspoons cornstarch (optional)
Salad
- Half an English cucumber, thinly sliced (about 1 cup)
- 1 shallot, thinly sliced or minced (about 1/4 cup)
- 1 bunch cilantro, roughly chopped (about 1/2 cup)
- 1 bunch mint, roughly chopped or torn (about 1/4 cup)
- 1/2 cup chopped peanuts
- Chili crisp to taste
Instructions
- Make the Dressing: Combine fresh ginger (or ginger paste), garlic, fish sauce, avocado oil, lime juice, brown sugar, and chili crisp in a blender or food processor. Blitz until smooth to create a punchy, flavorful dressing that perfectly balances tanginess, spice, and umami.
- Prepare the Crispy Rice: In a bowl, toss the cooked jasmine rice with avocado oil and red curry paste. If the rice isn’t sticky enough to hold together when squeezed, sprinkle in the cornstarch and wet your hands to mix thoroughly. Form the rice into loose, squishy chunks, then spread them evenly in the air fryer basket.
- Air Fry the Rice: Air fry the rice chunks at 400°F (200°C) for 7-9 minutes, or until they turn golden brown and develop a crispy exterior. This method gives the rice an irresistible crunch quickly and conveniently.
- Assemble the Salad: Break the crispy rice into bite-sized golden chunks. Toss with half of the prepared dressing and add the thinly sliced cucumber, shallot, chopped cilantro, and mint. Mix gently to combine all the fresh flavors.
- Garnish and Serve: Sprinkle the salad with chopped peanuts and additional chili crisp if desired. Serve immediately to enjoy the delightful contrast between the crisp rice and fresh, herbaceous salad components.
Notes
- Note 1: Fresh ginger adds brightness, but ginger paste can be used for convenience.
- Note 2: Use cold, cooked jasmine rice ideally left overnight in the fridge for better texture when crisping.
- Note 3: If you don’t have an air fryer, you can crisp the rice in a lightly oiled skillet over medium heat, stirring frequently until golden and crispy.
- The chili crisp amount can be adjusted to taste for desired spiciness.
- This salad is best enjoyed immediately after assembly as the crispy rice will soften if left too long.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Salad
- Method: Air Frying
- Cuisine: Southeast Asian
Keywords: crispy rice salad, air fried rice, cucumber salad, fresh herb salad, Southeast Asian salad, jasmine rice recipe
