Cucumber Crispy Rice Salad with Chili-Garlic Dressing is a delightful medley of textures and flavors that will elevate your meal prep routine. This salad is not only vibrant and appealing but also incredibly simple to prepare. With crunchy cucumbers, crispy rice, and a zesty dressing, it’s perfect for busy days or as a refreshing side dish for any gathering.
Recipe Information
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 320
Protein: 10g
Carbohydrates: 40g
Fat: 15g
Fiber: 5g
Sugar: 4g
Sodium: 420mg
Why Make Cucumber Crispy Rice Salad with Chili-Garlic Dressing
Cucumber Crispy Rice Salad with Chili-Garlic Dressing is not just a vibrant side; it also packs a nutritious punch! This salad features a range of healthy ingredients, from crunchy cucumbers to protein-rich edamame. The dish is easily customizable, allowing you to add your favorite vegetables or proteins, making it a versatile option for everyone. Eating this salad is a guilt-free way to enjoy the flavors of an Asian-style dish without compromising nutrition.
How to Make Cucumber Crispy Rice Salad with Chili-Garlic Dressing Step by Step
Ingredients
2 cups cooked jasmine rice*
2 tablespoons toasted sesame oil
1 tablespoon soy sauce or tamari
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
1/2 cup vegan mayo, silken tofu or tahini*
2 tablespoons soy sauce or tamari
2 tablespoons rice vinegar
1 tablespoon agave nectar/honey
2 teaspoons chili garlic sauce
1/2 teaspoon toasted sesame oil
1 clove fresh garlic, crushed
Water*
Directions
Preheat the oven to 425 degrees F (218 C). Place the cooked jasmine rice in a large mixing bowl and toss with sesame oil and soy sauce until well-coated. Spread the rice evenly on a baking sheet lined with parchment paper. Bake on the center rack of the preheated oven for 20 minutes, stirring halfway through until the rice is crispy but not so hard it will crack a tooth!
While the rice is baking, prepare the dressing. Add all the dressing ingredients to a small bowl and whisk together until smooth. If you are using silken tofu, you will need to use a blender to achieve a smooth consistency, adding water only as necessary for blending.
Prepare your veggies while the rice bakes. Place the sliced cucumbers, minced shallot, chopped cilantro, shredded carrots, sliced scallions, and edamame in a large bowl. Toss these ingredients together gently to combine.
Once the rice is crispy, add it to the bowl of mixed veggies and toss everything to combine. When you’re ready to serve, add your desired amount of dressing to the bowl, starting with a small amount and adjusting based on your preference. You may have leftover dressing. Mix everything together, top with sesame seeds, and enjoy!
How to Serve Cucumber Crispy Rice Salad with Chili-Garlic Dressing
Serve your Cucumber Crispy Rice Salad as a light lunch, paired with grilled tofu or chicken for a hearty dinner. It also complements a variety of Asian-inspired dishes beautifully. For an extra touch, offer a side of soy sauce or additional chili garlic sauce for dipping.
How to Store Cucumber Crispy Rice Salad with Chili-Garlic Dressing
Store any leftovers in an airtight container in the refrigerator for up to three days. The salad can be enjoyed cold or at room temperature, but if you prefer to reheat it, warm the rice separately and then mix it back in with the veggies. Freezing is not recommended due to the fresh vegetables’ texture.
Expert Tips for Cooking Cucumber Crispy Rice Salad with Chili-Garlic Dressing
- Make sure to dry the cooked rice well before baking for the best crispiness.
- Use a variety of colorful vegetables for a visually appealing dish and added nutrients.
- Adjust the dressing to your taste: more agave for sweetness or chili garlic for heat.
Delicious Variations of Cucumber Crispy Rice Salad with Chili-Garlic Dressing
- For a spicy kick, add sliced jalapeños or extra chili garlic sauce.
- Incorporate fresh herbs like basil or mint for a herbed twist.
- Add citrus elements like orange segments or zest for a refreshing twist.
Try making Cucumber Crispy Rice Salad with Chili-Garlic Dressing to explore its delicious flavors and convenience. This dish is perfect for anyone looking for a quick, nutritious meal that doesn’t compromise on taste. Enjoy this vibrant salad as part of your healthy eating routine!
Cucumber Crispy Rice Salad with Chili-Garlic Dressing
Ingredients
Main Ingredients
- 2 cups cooked jasmine rice Make sure to dry the rice well before baking.
- 2 tablespoons toasted sesame oil
- 1 tablespoon soy sauce or tamari
- 1 English cucumber thinly sliced
- 1 shallot minced
- 1 bunch cilantro, chopped
- 2 carrots shredded Use a variety for color.
- 4 scallions sliced
- 1 cup edamame Protein-rich option.
Dressing Ingredients
- 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
Instructions
Preparation
- Preheat the oven to 425 degrees F (218 C).
- Place the cooked jasmine rice in a large mixing bowl and toss with sesame oil and soy sauce until well-coated.
- Spread the rice evenly on a baking sheet lined with parchment paper.
- Bake for 20 minutes, stirring halfway through until the rice is crispy.
- While the rice is baking, prepare the dressing: Add all dressing ingredients to a small bowl and whisk until smooth.
- If using silken tofu, blend for a smoother consistency, adding water as necessary.
- In a large bowl, combine sliced cucumbers, minced shallot, chopped cilantro, shredded carrots, sliced scallions, and edamame. Toss gently to combine.
Assembly
- Once the rice is crispy, add it to the bowl of mixed veggies and toss everything to combine.
- Add your desired amount of dressing to the bowl and mix everything together.
- Top with sesame seeds before serving.
