Cucumber Crispy Rice Salad with Chili-Garlic Dressing Recipe
A refreshing and crunchy Cucumber Crispy Rice Salad tossed with colorful veggies and a zesty chili-garlic dressing. The jasmine rice is baked until crispy, then combined with fresh cucumbers, shredded carrots, edamame, and herbs for a delightful texture contrast. The creamy, spicy vegan dressing adds a flavorful kick perfect for a light lunch or side dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 3 servings
- Category: Salad
- Method: Baking
- Cuisine: Asian
- Diet: Vegan
Ingredients
Rice
- 2 cups cooked jasmine rice
- 2 tablespoons toasted sesame oil
- 1 tablespoon soy sauce or tamari
Veggies
- 1 English cucumber, thinly sliced
- 1 shallot, minced
- 1 bunch cilantro, chopped
- 2 carrots, shredded
- 4 scallions, sliced
- 1 cup edamame
- Sesame seeds to top
Dressing
- 1/2 cup vegan mayo, silken tofu or tahini*
- 2 tablespoons soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon agave nectar or honey
- 2 teaspoons chili garlic sauce
- 1/2 teaspoon toasted sesame oil
- 1 clove fresh garlic, crushed
- Water, as needed for blending
Instructions
- Prepare the Rice: Preheat your oven to 425°F (218°C). In a large mixing bowl, toss the cooked jasmine rice with toasted sesame oil and soy sauce or tamari until the rice is evenly coated.
- Bake the Rice: Spread the coated rice evenly on a parchment-lined baking sheet. Bake on the center rack for 20 minutes, stirring halfway through to ensure even crisping. The goal is to achieve crispy rice that is not too hard.
- Make the Dressing: Combine the vegan mayo (or silken tofu or tahini), soy sauce or tamari, rice vinegar, agave nectar or honey, chili garlic sauce, toasted sesame oil, and crushed garlic in a small bowl. Whisk until smooth. If using silken tofu, blend with water as needed to reach a creamy consistency.
- Prep the Vegetables: While the rice bakes, prepare the veggies by thinly slicing the cucumber, mincing the shallot, chopping the cilantro, shredding the carrots, slicing the scallions, and measuring the edamame. Toss all veggies gently in a large bowl.
- Assemble the Salad: When the rice is crispy and slightly cooled, add it to the bowl of mixed vegetables. Toss gently to combine everything evenly.
- Add Dressing and Serve: Drizzle your desired amount of chili-garlic dressing over the salad and toss to coat well, adding more dressing as preferred. Garnish with sesame seeds on top. Serve immediately for optimal crispness.
Notes
- You can use silken tofu or tahini instead of vegan mayo for different dressing textures and flavors.
- Be careful not to overbake the rice, as it should be crispy but not too hard to eat.
- Leftover dressing can be stored refrigerated for up to 3 days.
- For gluten-free option, use tamari instead of soy sauce.
- This salad is best served immediately after assembling to maintain the crispy texture of the rice.
