Save A bright, refreshing salad featuring crunchy cucumbers, fluffy rice, and a zesty sesame-soy dressing. Perfect as a quick side or a light lunch.
This salad quickly became a favorite in my household thanks to its crisp texture and balanced flavors.
Ingredients
- 2 cups cooked and cooled jasmine rice: preferably day-old
- 1 tablespoon vegetable oil
- 1 large cucumber: diced
- 2 scallions: thinly sliced
- 1/4 cup fresh cilantro: chopped
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 small garlic clove: finely minced
- 1 teaspoon toasted sesame seeds
- Optional toppings: roasted peanuts or cashews chopped, extra sesame seeds, red chili flakes
Instructions
- Heat rice:
- Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the cooked rice and spread it into an even layer. Let cook undisturbed for 3 to 4 minutes until the bottom becomes golden and crispy. Flip or toss to crisp more if desired. Remove from heat and let cool slightly.
- Make dressing:
- In a large bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and sesame seeds until well combined.
- Add vegetables:
- Add the diced cucumber, scallions, and cilantro to the bowl with the dressing. Toss gently.
- Combine salad:
- Add the crispy rice to the salad and toss until everything is evenly coated.
- Serve:
- Transfer to a serving platter. Garnish with optional toppings such as chopped nuts, extra sesame seeds, or chili flakes if desired. Serve immediately for best texture.
Save Our family enjoys this salad alongside grilled meats or as a light healthy meal that everyone loves.
Notes
Serve chilled or at room temperature for best taste and texture.
Required Tools
Large nonstick skillet Mixing bowls Whisk Cutting board and knife
Allergen Information
Contains soy (soy sauce) and sesame. Optional nuts may be omitted for nut allergies. For gluten-free use tamari instead of regular soy sauce.
Save Enjoy this vibrant salad as a quick side or a light lunch that brightens your day.
Recipe Q&A
- → How do I achieve crispy rice texture?
Cooked and cooled rice is spread in a hot, oiled skillet and left undisturbed to brown and crisp on one side, then flipped or stirred gently to crisp other sides.
- → Can I use other types of rice?
Jasmine rice is preferred for its fragrance and texture, but day-old leftover rice of any variety works well to get the crispy effect.
- → What can I add to enhance the salad’s flavor?
Optional toppings like roasted peanuts, cashews, extra toasted sesame seeds, or a pinch of red chili flakes add crunch and a spicy kick.
- → Is it necessary to use day-old rice?
Day-old or cooled rice firms up, making it easier to crisp. Freshly cooked rice can be used but may be softer and less crunchy.
- → Can this dish be served warm?
It’s best served chilled or at room temperature to keep the cucumber fresh and maintain the balance of flavors.