Crispy Rice Salad (Printer-Friendly)
Crunchy baked rice tossed with fresh veggies, herbs, and a tangy lime-soy dressing for a vibrant and satisfying dish.
# What You’ll Need to Cook:
→ For the Rice
01 -
3 cups cooked and cooled rice (about 385 g cooked)
02 -
2-3 tbsp red curry paste
03 -
1 tbsp sesame oil
04 -
1 tbsp soy or tamari
05 -
½ cup unsweetened coconut flakes
→ For the Dressing
06 -
2 tbsp olive oil
07 -
2 tbsp soy or tamari
08 -
2 tbsp lime juice (approx. juice of one large lime)
09 -
2 tbsp shallot, minced
10 -
1 tbsp rice vinegar
11 -
1 tbsp coconut sugar, brown sugar, or maple syrup
12 -
2 tsp chili crisp or garlic chili sauce
13 -
2 tsp ginger, grated
14 -
2 garlic cloves, crushed or grated
→ For the Salad
15 -
4 cups chopped Romaine hearts
16 -
2 cups cucumber, diced
17 -
1 cup cherry tomatoes, halved
18 -
½ cup fresh cilantro, finely chopped
19 -
½ cup fresh mint leaves, finely chopped
20 -
½ cup toasted peanuts
# Steps to Prepare:
01 -
Make rice the day before and store in the fridge, or cook according to package directions. Spread on a sheet tray and chill in the fridge until cooled.
02 -
Preheat oven to 400°F (200°C).
03 -
In a large bowl, mix cooked rice, curry paste, sesame oil, soy sauce, and coconut flakes. Season with salt and stir to combine. Spread evenly onto a parchment-lined baking sheet. Bake on the middle rack for 20-25 minutes, stirring halfway through, until golden and crisp. Allow to cool slightly.
04 -
In a medium bowl, whisk together olive oil, soy sauce, lime juice, shallot, rice vinegar, coconut sugar, chili crisp, ginger, and garlic.
05 -
Chop lettuce, dice cucumber, halve tomatoes, and roughly chop herbs and peanuts.
06 -
In a large bowl, combine lettuce, cucumber, tomatoes, herbs, and peanuts. Season with salt and pepper. Add crispy rice and pour three-quarters of the dressing over the salad. Toss to combine.
07 -
Divide the salad between plates. Drizzle with additional dressing, if desired. Serve immediately.
# Extra Cooking Tips:
01 -
Leftover salad can be stored in the fridge, but it is best served fresh. The rice will soften and lettuce may become soggy after storing. To prep in advance, cook and store the rice and make the dressing ahead of time. Assemble just before serving.