This isn’t just another salad. It’s the one I’ve already made three times this summer. Maybe four. It starts with marinated cucumbers, edamame scallions avocado and mint. Then you pile on crunchy roasted peanuts sheet pan crispy rice and a sesame ginger dressing that tastes like summer condensed into a bottle.
It works as a main or a side. Seriously. The edamame rice and avocado make it filling. But it also sits nicely beside sesame tofu or red curry if that’s more your vibe. I first got hooked on this concept at a spot called Hai Hai in Minneapolis. Their version of nam khao a Lao crispy rice salad was meat-free packed with red curry crumbs fresh herbs and lime. This recipe isn’t traditional. I skip the red curry. I lean into toasted sesame oil and rice vinegar instead. Nutty. Tangy. Bright.
Here is how to build it.
Why You Will Love This Dish
First the crunch. You have the crispy rice. The cucumbers stay snap-tender. The peanuts add weight. Then there’s the creamy contrast from the avocado and the tahini-based dressing. It balances out perfectly without feeling heavy.
Second it’s fresh. The cucumbers soak up a mix of rice vinegar sugar and salt. Pickle-y tangy little bites. Paired with scallions and mint they cut through the richness of the sesame oil. Perfect for a hot day when you want lunch that wakes you up.
Third it’s flexible. Serve it in bowls as a meal. Or on a platter for a side. The options are open.
What You Need
You don’t need obscure ingredients. Just good basics.
- Crispy Rice: Use day-old cooked rice. It’s drier which helps it crisp up. Toss with tamari sesame oil and salt before baking.
- Marinated Cucumbers: Persian cucumbers are ideal because they’re thin-skinned and seedless. Slice them into rounds. English cucumbers work too if you half-moon them. If you only have big salad cucumbers peel them and scoop out the seeds first. Otherwise they get watery and sad.
- Veggies & Herbs: Edamame avocado scallions mint. Throw in cilantro or basil if you have it. More herbs mean more life.
- Dressing: Tahini toasted sesame oil rice vinegar tamari honey (or maple syrup) and ginger. Whisk until smooth. Add water if it’s too thick. You want a drizzle consistency.
- Finishers: Chili crisp for heat. Roasted peanuts for texture.
Step-by-Step Instructions
1. Bake the rice.
Heat oven to 400°F. Line a baking sheet with parchment. Spread 3 cups of cooled rice in an even layer. Drizzle with 1 tbsp sesame oil and 1 tbsp tamari. Toss to coat. Roast for 10 minutes. Pull it out. Toss. Roast for another 12-16 minutes until golden and crisp. Sprinkle with ¼ tsp salt. Let it cool. It crisps up more as it sits.
2. Pickle the cucumbers.
In a bowl toss 1 lb of sliced Persian cucumbers with 1 tbsp rice vinegar ¼ tsp sugar and ¼ tsp salt. Let them sit for 15 minutes. They’ll soften slightly and absorb flavor.
3. Make the dressing.
Whisk 3 tbsp tahini 2 tbsp toasted sesame oil 2 tbsp rice vinegar 1 tbsp tamari 1 heaping tsp grated ginger and 1 tsp maple syrup. If it’s too thick add water 1 tbsp at a time until it’s creamy and pourable.
4. Assemble.
Divide the cucumbers into four bowls. Drain excess liquid. Top with 1 cup thawed edamame 2 diced avocados 3 chopped scallions and ½ cup peanuts. Drizzle with some dressing. Add the crispy rice and fresh mint. Finish with chili crisp. Serve extra dressing on the side.
Can You Prep This Ahead?
Be honest: this salad is best fresh. Avocado turns brown. Crispy rice softens. Peanuts lose their crunch.
If you must meal prep keep components separate.
* Crispy rice stores in an airtight container for 2 days.
* Marinated cucumbers keep for 4 days.
* Dressing lasts up to 4 days in the fridge.
Assemble right before eating. Don’t ruin the texture.
Leftovers?
Store in a sealed container in the fridge. Eat within 1 day. The quality drops after that. The rice gets chewy. The veggies get limp. Better to make a fresh batch. Or at least make the crispy rice again.
Nutritional Snapshot
Per serving:
* Calories: 654
* Fat: 42g
* Carbs: 58g
* Fiber: 12g
* Protein: 17g
High in healthy fats from the tahini and nuts. Good fiber kick. Solid protein for a plant-based dish.
Final Thoughts
You’ll want to tweak the chili crisp to your heat tolerance. Some people want fire. Others want a whisper. Both are correct. Add more ginger if you like the bite. Less honey if you want it savory. The base recipe holds up to experimentation.
I’m already planning my fourth iteration. What will I change next time? Probably the ratio of peanuts. Or add more mint. We’ll see.
Crispy Rice Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Serves: 4
Ingredients
Crispy Rice
* 3 cups cooked and cooled rice
* 1 tbsp toasted sesame oil
* 1 tbsp tamari
* ¼ tsp sea salt
Salad
* 6-8 Persian cucumbers sliced (1 lb)
* 1 tbsp rice vinegar
* ¼ tsp cane sugar
* ¼ tsp sea salt
* 1 cup frozen shelled edamame thawed
* 2 avocados diced
* 3 scallions chopped
* ½ cup roasted peanuts
* Fresh mint leaves
* Chili crisp for drizzling
Sesame Ginger Dressing
* 3 tbsp smooth tahini
* 2 tbsp toasted sesame oil
* 2 tbsp rice vinegar
* 1 tbsp tamari
* 1 heaping tsp fresh ginger grated
* 1 tsp maple syrup
* 1-3 tbsp water as needed
Instructions
- Preheat oven to 400°F with a parchment-lined baking sheet.
- Spread rice on the sheet. Drizzle with sesame oil and tamari. Toss.
- Roast for 10 mins. Toss. Roast another 12-16 mins until golden/crisp.
- Sprinkle with salt. Cool completely.
- In a bowl toss cucumbers with vinegar sugar and salt. Wait 15 mins.
- Whisk dressing ingredients together. Thin with water if needed.
- Drain cucumbers. Divide into bowls.
- Top with edamame avocado scallions peanuts.
- Add crispy rice. Drizzle with dressing. Garnish with mint and chili crisp.
“The rice will continue to crisp up as it cool.”
