Cucumber Crispy Rice Salad with Chili-Garlic Dressing
A delightful medley of crunchy cucumbers, crispy rice, and a zesty chili-garlic dressing, perfect for a nutritious meal or a refreshing side dish.
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.
Notes
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat the rice separately, if desired. Freezing is not recommended due to the fresh vegetables' texture. For a spicy kick, add sliced jalapeños or extra chili garlic sauce.