Name: Crispy Rice Salad with Veggies and Herbs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Fusion
Ingredients: 350 g / 12 oz (about 3 cups) cooked basmati or long grain rice; 20 ml / 4 tsp neutral oil (for rice); 20 ml / 4 tsp soy sauce or tamari (for rice); 1 medium cucumber; 1 small avocado; 100 g / 3.5 oz edamame (frozen); 10 radishes; 200 g / 7 oz tenderstem broccoli; 2 small spring onions/scallions; A handful of mint and/or coriander; 50 g / 1/3 cup toasted peanuts*, roughly chopped; 10 ml / 2 tsp toasted sesame oil or chilli oil, or both; 15 ml / 1 tbsp neutral oil, like grapeseed; 20 ml / 1.5 tbsp soy sauce or tamari, more to taste; 10 ml / 2 tsp maple syrup; 15 ml / 1 tbsp rice wine vinegar

If you’re on the hunt for a salad that’s anything but boring, you’re going to adore this Crispy Rice Salad with Veggies and Herbs Recipe. It’s where crunchy, fresh veggies meet golden, crispy rice, all tossed in a tangy, flavorful dressing. I absolutely love how this turns out: every bite has a satisfying crunch and a burst of freshness that keeps you coming back for more. Whether you’re using up leftover rice or just want a vibrant salad for lunch or dinner, this recipe is a fan-freaking-tastic winner you’ll want to keep in your weekly rotation.

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Why You’ll Love This Recipe

Crunchy and Fresh: The crispy rice adds texture that makes this salad incredibly satisfying.
Vibrant Veggies: Fresh cucumber, radishes, and tenderstem broccoli keep it light and healthy.
Flavor-Packed Dressing: Combining soy sauce, maple syrup, and toasted oils gives a balanced sweet-salty punch.
Versatile and Easy: Great with leftovers, easily made vegan and gluten-free, and ideal for any season.

A white plate on a white marbled surface holds a colorful dish with two main layers. The bottom layer is green broccolini with long stalks and small heads, mixed with pieces of bright green edamame and thin slices of red and white radish. On top, there is a layer of crispy, golden brown fried rice with a slightly crunchy texture, sprinkled with chopped roasted peanuts and small green herb leaves, adding texture and color contrast. The dish looks fresh and crunchy with a mix of natural green, red, white, and golden brown colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Crispy Rice Salad with Veggies and Herbs Recipe is all about simple, fresh ingredients working harmoniously. Choosing fresh herbs and firm veggies really elevates the dish—you’ll want everything crisp and vibrant to contrast with the rice’s crunch.

Cooked Basmati or Long Grain Rice: Day-old or cooled rice works best for crispiness, so don’t skip that step.
Neutral Oil: Use oils like grapeseed or vegetable oil so the flavors aren’t overpowering.
Soy Sauce or Tamari: For depth and that signature umami flavor; tamari is great if you’re gluten-free.
Cucumber: Adds a refreshing bite; pick firm cucumbers without soft spots.
Avocado: Creamy contrast that balances the crisp rice perfectly.
Edamame: Adds protein and bright color; frozen works beautifully.
Radishes: Peppery crunch that livens up the salad.
Tenderstem Broccoli: Blanched to keep a little snap and vibrant green color
Spring Onions/Scallions: Mild onion flavor that freshens the salad.
Mint and/or Coriander: Bright herbs that bring the salad to life; go heavy on these.
Toasted Peanuts: For crunch and nutty flavor; roughly chopped to scatter on top.
Toasted Sesame Oil or Chili Oil: Adds warmth and aroma to the dressing.
Maple Syrup: Just a touch for sweetness to balance the soy sauce.
Rice Wine Vinegar: For acidity to brighten flavors—it’s the secret to that zingy 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

I love to mix things up with the Crispy Rice Salad with Veggies and Herbs Recipe depending on the season and what’s in my fridge. You’ll find that swapping in or adding ingredients makes this salad uniquely yours every time.

Protein Boost: I often add pan-fried tofu or shredded rotisserie chicken to turn this salad into a hearty main dish that my family goes crazy for.
Crunchier Veggies: Swap radishes for julienned carrots or snap peas if you want a different crunchy texture and sweetness.
Herb Mix: Try swapping coriander for basil or adding dill for a fresh twist I discovered recently—both work beautifully.
Spice Level: Amp up the heat by mixing in a bit more chili oil or sprinkle with fresh chili flakes for an exciting kick.

How to Make Crispy Rice Salad with Veggies and Herbs Recipe

Step 1: Crisping the Rice Just Right

Start by preheating your oven to 200°C (390°F, no fan). I like using a large baking tray to give the rice plenty of room to crisp up evenly. Toss your cooled, cooked rice with the neutral oil and soy sauce—this little combo is what gives the rice that savory flavor and helps it crisp up beautifully in the oven. Spread it out in a single, even layer and bake for about 30 minutes, but don’t forget to toss it halfway through to get even browning. The rice will continue to crisp as it cools, so be patient and let it rest out of the oven for a bit before using it.

Step 2: Preparing the Veggies Perfectly

While the rice crisps, bring a pot of water to a boil. Cut your tenderstem broccoli into bite-sized pieces—separating the quick-cooking florets from the thicker stems helps them cook evenly. Blanch the broccoli for about 3 minutes, until just tender but still with a slight crunch, then immediately plunge into a bowl of ice-cold water to keep that vibrant color. Next, cook your frozen edamame in boiling water for about 10 minutes, then again shock them in cold water. This step locks in their bright green color and prevents overcooking.

Step 3: Fresh Veggie Prep and Dressing

Dice your cucumber and avocado, slice the radishes into matchsticks, and finely chop spring onions and herbs to keep the flavors balanced. Whisk together soy sauce, toasted sesame oil (or chili oil), maple syrup, rice wine vinegar, and a splash of neutral oil for a dressing that’s tangy, slightly sweet, and aromatic. I like to taste and adjust—sometimes you want a bit more sweetness or acidity depending on your veggies’ freshness.

Step 4: Assembly and Finishing Touches

Combine all the veggies, edamame, spring onions, and herbs in a large bowl and drizzle the dressing over, mixing gently but thoroughly. Transfer your salad to a serving dish, and then top generously with the cooled crispy rice and roughly chopped toasted peanuts for irresistible crunch and nuttiness. If you want to turn this into a meal, try adding cubes of tofu or grilled chicken alongside—it’s a trick I use when I need a quicker dinner that’s still satisfying.

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Pro Tips for Making Crispy Rice Salad with Veggies and Herbs Recipe

Use Day-Old Rice: Freshly cooked rice can be too moist to crisp well; I always use rice that’s been cooled for best texture.
Don’t Skip the Ice Bath: Shocking your veggies in cold water after blanching helps them stay vibrant and crunchy.
Adjust Dressing to Taste: Some days, I like it sweeter or tangier—taste and tweak the dressing before tossing to suit your mood.
Cool Rice Before Topping: Adding warm rice can wilt your fresh veggies and herbs—make sure the rice is cooled for the perfect crunch contrast.

How to Serve Crispy Rice Salad with Veggies and Herbs Recipe

The dish shows a close-up of a white bowl filled with several layers. The bottom layer is made of small green vegetables like broccolini and chopped cucumbers, with bits of red radish scattered around. The middle layer has bright yellow-green edamame beans mixed with more fresh greens and small mint leaves. The top layer is golden brown crispy rice, unevenly spread with some crunchy peanuts sprinkled on top. The colors are vibrant with dark greens, bright reds, and golden brown all visible against the white bowl and white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love finishing this salad with a sprinkle of more fresh herbs—cilantro and mint are my favorites because they keep things bright. The toasted peanuts add a wonderful nutty crunch, so don’t be shy with those. Sometimes I also drizzle a little extra toasted sesame oil on top for a rich, fragrant finish.

Side Dishes

This salad shines as a light main on its own but pairs beautifully with grilled chicken, crispy tofu, or even a simple grilled fish. For a full meal, I like to serve it alongside miso soup or a delicate vegetable stir-fry to keep the flavors harmonious and fresh.

Creative Ways to Present

For parties, I’ve served this salad layered in clear glasses with the crispy rice on top so guests get that crunch with every spoonful. Another fun idea is to stuff the salad inside whole lettuce cups or edible bowls made from halved avocados—it makes for a pretty and portable presentation that always impresses.

Make Ahead and Storage

Storing Leftovers

Leftover salad keeps well in the fridge for 1-2 days, but I usually store the crispy rice separately so it doesn’t get soggy. When you’re ready to eat, just sprinkle it on top for that irresistible crunch.

Freezing

Because of the fresh veggies and crispy rice, I don’t recommend freezing this salad—it can get watery and lose that unbeatable crunch. But if you want to freeze components separately (like cooked rice or edamame), that works fine for quick future meals.

Reheating

If you have leftover crispy rice, a quick reheat in a dry skillet over medium heat brings back some crunch. Just toss gently to warm without burning. I avoid microwaves here since they tend to soften the texture.

FAQs

Can I use any type of rice for this salad?

Great question! I recommend using basmati or long grain rice because their grains remain separate and crisp up better than sticky or short-grain rice. If you only have sushi rice or jasmine, you can still try it but expect a different texture, less crispy.
How do I keep the rice crispy when mixing with veggies?

Separate the crispy rice and fresh veggies until serving. Add the rice just before eating to keep that satisfying crunch. Also, make sure the rice is completely cooled before combining so it doesn’t steam the veggies and herbs.
Can I make this salad vegan and gluten-free?

Absolutely! Use tamari instead of soy sauce for gluten-free, and everything else in the recipe is naturally vegan. This salad is one of my go-tos for healthy, inclusive meals.
What’s the best way to store leftovers?

Store veggies and dressing in one container and crispy rice in another to prevent sogginess. Combine just before eating for the best texture and flavor.
Can I add other vegetables to this salad?

Yes! Veggies like bell peppers, shredded carrots, or snap peas work great. Just aim for crunchy or crisp textures to complement the crispy rice.

Final Thoughts

When I first tried this Crispy Rice Salad with Veggies and Herbs Recipe, it immediately became a staple in my kitchen. What I love most is how it transforms simple leftover rice and everyday veggies into a delightful meal full of texture and flavor. It’s fresh, satisfying, and endlessly adaptable, so I hope you enjoy making and sharing it just as much as I do. Give it a go, and I bet it’ll find a happy spot in your rotation too!