Can I use brown rice or another grain instead of jasmine rice?

Absolutely! Brown rice, quinoa, or even farro will crisp up with the same method. Just adjust your cooking time as needed—brown rice might need a minute or two more to get crunchy.

What if I don’t have an air fryer?

No worries! Bake the rice on a sheet pan near the top of a hot oven (425°F) for about 8-10 minutes. You can also pan-fry in oil, but use day-old rice for best results and expect a bit more mess.

Is the salad very spicy?

The heat comes from the chili crisp in both the dressing and as a topping, so it’s entirely in your hands. Start light and add more to your taste—or skip it if you prefer a milder salad.

Can I make this salad ahead of time?

Yes! Prep all the salad ingredients and dressing in advance, and store the crispy rice separately. Assemble just before serving to keep everything fresh and crunchy.

Crispy Rice Salad with Cucumbers and Herbs Recipe

Name: Crispy Rice Salad with Cucumbers and Herbs Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Asian-inspired
Ingredients: 1/2-inch knob 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, for binding if needed); 1/2 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 (for garnish)

Let’s talk about a salad that will absolutely shake up your weeknight dinner routine: Crispy Rice Salad with Cucumbers and Herbs. This fresh, vibrant dish is the ultimate answer to dinner boredom. With gloriously crunchy bits of jasmine rice, a zippy homemade dressing, cool cucumbers, lots of fresh herbs, and crunchy peanuts, it’s one of those meals you’ll look forward to all week long. Plus, the whole thing comes together in about 30 minutes—faster than takeout, and way more exciting. If you’ve ever wanted a salad that checks every box—easy, craveable, and absolutely loaded with flavor—this is it.

Why You’ll Love This Recipe

Weeknight-Friendly: Honestly, this salad is a lifesaver when time is tight. Most of the prep happens while the rice crisps, and everything else is just slicing and tossing.
Bold, Layered Flavors: The dressing alone features ginger, garlic, lime, fish sauce, chili crisp, and brown sugar. It strikes the perfect balance of savory, tangy, sweet, and spicy.
Addictive Textures: The crispy rice is a total game-changer—it gives every bite a satisfying crunch, and contrasts so beautifully with the tender cucumbers and crunchy peanuts.
Customizable and Flexible: Don’t have an air fryer? No problem. Want more veggies? Toss them in. Need a vegetarian version? Easy!
Great for Leftovers: This salad keeps its crunch better than most, making it an ideal lunch the next day (if there’s any left).

Ingredients You’ll Need

Here’s a quick rundown of the essential ingredients, plus why they’re so key to the magic of this salad:

Jasmine Rice: The star of the show. Use freshly cooked or leftover rice; day-old is great for even more crunch.
Avocado or Neutral Oil: Needed for both the crispy rice and the punchy dressing; keeps everything light and lets the flavors shine.
Red Curry Paste: Adds just enough warmth and depth to the rice, making every crispy bite extra delicious.
Cornstarch: Optional, but helps the rice stick together and crisp up if yours is a bit dry.
English Cucumber: Brings so much refreshing crunch, balancing the richness of the rice.
Shallot: Mild onion flavor that adds a little bite without overpowering.
Cilantro & Mint: Essential for that big, herby, slightly sweet salad flavor. Don’t hold back!
Peanuts: For extra crunch and a nice, nutty kick.
Chili Crisp: Your shortcut to restaurant-level flavor. Add as much or as little as you dare.
Fresh Ginger & Garlic: The dynamic duo in the dressing for a bright, aromatic punch.
Fish Sauce: Umami bomb! Trust me, the salad isn’t the same without it.
Lime Juice: Brings all the flavors to life with its citrusy brightness.
Brown Sugar: Balances the tang and heat in the dressing.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best parts of this salad is how flexible it is. Here are some ways to make it your own:

Vegan Version: Replace the fish sauce with soy sauce or coconut aminos and add extra lime juice for depth.
More Veggies: Toss in thinly sliced radishes, shredded carrots, or snap peas for more color and crunch.
Make it a Meal: Top with cooked shrimp, grilled chicken, or crispy tofu to make it more filling.
Different Greens: You can mix in baby arugula, spinach, or shredded romaine for even more salad heft.
Add Fruit: Mangos or pineapple provide a wonderful sweet contrast.
Kick up the Heat: Add extra chili crisp, Sriracha, or thinly sliced Thai chilis if you like it fiery.

How to Make Crispy Rice Salad with Cucumbers and Herbs

Step 1: Whip Up the Dressing

Blitz fresh ginger, garlic, fish sauce, lime juice, avocado oil, brown sugar, and chili crisp together in a blender or food processor. You want this sauce super smooth and vibrant!

Pro tip: No blender? Just finely mince the ginger and garlic and whisk everything together in a bowl.

Step 2: Make the Crispy Rice

Toss your cooked jasmine rice with oil and a bit of red curry paste. If your rice isn’t clumping, a sprinkle of cornstarch and a splash of water can help. Squeeze the rice into loose, squishy clusters—don’t over-pack them—and lay them in a single layer in your air fryer basket.

Air fry at 400°F for 7-9 minutes until the clusters are golden and crispy on the outside. (If you don’t have an air fryer, pop them on a sheet pan and bake at 425°F for 8-10 minutes, or pan-fry in oil—see notes below.)

Step 3: Prep the Salad Components

While the rice is crisping, thinly slice your cucumber and shallot, and roughly chop the cilantro and mint. Chop up the peanuts if they’re whole.

Step 4: Assemble!

Break up your crispy rice into bite-sized pieces. In a large bowl, toss the rice with half of that glorious dressing, along with the cucumber, shallot, herbs, and most of the peanuts. Taste, and add more dressing or chili crisp if you wish.

Step 5: Garnish and Serve

Pile the salad into bowls and sprinkle with extra peanuts, more chili crisp, and a final flurry of fresh herbs. Serve it fresh and crunchy!

Pro Tips for Making the Recipe

Rice Texture Matters: If your rice is freshly made and a bit sticky, just let it cool before crisping. You’ll still get those lovely crunchy bits.
Don’t Crowd the Air Fryer: Give the rice enough space so it crisps, not steams.
Dress Just Before Serving: Toss with dressing right before serving so the rice keeps its crunch.
Taste and Adjust: The dressing is punchy! Start with half, toss, and add more as you like.
Multi-Task: While the rice is in the air fryer (or oven), prep everything else. It’s a perfect time-saver.

How to Serve

This salad is incredibly versatile and can be the shining main event or a star side dish:

Main Course: It’s hearty enough on its own, especially if you add some grilled protein or tofu.
Side Salad: Pairs beautifully with Asian-inspired mains like grilled chicken, teriyaki salmon, bánh mì sandwiches, or even a simple fried egg on top.
Lunch Box: Pack the crispy rice separately and toss everything together just before eating for perfect texture.
Garnish: Scatter with fresh lime wedges, extra mint, and a drizzle of chili crisp for a restaurant finish.

Make Ahead and Storage

Storing Leftovers

Store any leftover salad in a sealed container in the fridge. It’ll keep for up to 2 days, but for best texture, store crispy rice, herbs/veggies, and dressing separately and combine just before eating.

Freezing

Not recommended for this dish, as both the rice and fresh herbs suffer in the freezer.

Reheating

To revive the rice, simply pop it back in the air fryer or oven for a quick re-crisp at 400°F for a few minutes. The salad itself is meant to be enjoyed cold or at room temperature—avoid reheating the veggies and herbs.

FAQs

Can I use brown rice or another grain instead of jasmine rice?

Absolutely! Brown rice, quinoa, or even farro will crisp up with the same method. Just adjust your cooking time as needed—brown rice might need a minute or two more to get crunchy.
What if I don’t have an air fryer?

No worries! Bake the rice on a sheet pan near the top of a hot oven (425°F) for about 8-10 minutes. You can also pan-fry in oil, but use day-old rice for best results and expect a bit more mess.
Is the salad very spicy?

The heat comes from the chili crisp in both the dressing and as a topping, so it’s entirely in your hands. Start light and add more to your taste—or skip it if you prefer a milder salad.
Can I make this salad ahead of time?

Yes! Prep all the salad ingredients and dressing in advance, and store the crispy rice separately. Assemble just before serving to keep everything fresh and crunchy.

Final Thoughts

There’s something extra special about a salad that’s both comforting and refreshing—especially on a busy night. This Crispy Rice Salad with Cucumbers and Herbs is all about big flavors, amazing crunch, and making dinnertime exciting again. It’s simple enough for any night of the week, packed with fresh ingredients, and leaves plenty of room for your own twists. Don’t be surprised if you find yourself making it two nights in a row—because that crispy rice is downright irresistible. Give it a try, make it your own, and enjoy every vibrant, satisfying bite!