Cucumber Crispy Rice Salad with Chili-Garlic Dressing

This Cucumber Crispy Rice Salad is full of fresh, thinly-sliced veggies tossed with sesame-flavored crispy rice and a tangy chili-garlic dressing. Great flavors, textures and crunch! Let's learn how to make it!

Crispy, Creamy, Crunchy – This Is Not Your Average Salad. Nothing beats fresh salads and this is one of our favorites of all time!

Made with a fresh cucumber base accompanied by many flavorful veggies, this deliciousness of this salad is a true no-brainer.

The salty, crispy, sesame rice topping really just pushes it right over the edge! Everything about this salad is a harmonious masterpiece so do not skimp on a single element!

Looking for another crowd-pleasing salad to make? Be sure to check out our vegan cobb salad!

Your Grocery List:

Here’s a quick breakdown of why each ingredient is important in making a flavorful and texture-rich cucumber crispy rice salad:

• cooked jasmine rice – The heart of the salad. When crisped, jasmine rice becomes golden, crunchy, and slightly chewy, adding a satisfying base.
• toasted sesame oil – Used to crisp the rice and infuse it with deep, nutty, savory flavor.
• soy sauce – Adds umami and seasoning to the rice while it crisps, giving it a savory, golden edge.
• English cucumber – Offers a cooling, hydrating crunch that contrasts beautifully with the warm, crispy rice.
• shallot – Adds mild, slightly sweet onion flavor that enhances the salad without overpowering it.
• cilantro – Brightens the dish with fresh, herbal notes and a pop of green.
• carrots – Contributes color, subtle sweetness, and crunch, adding variety in texture.
• scallions – Offer sharp, fresh onion flavor and a crisp bite—great for both garnish and flavor balance.
• edamame – Adds plant-based protein and a tender, slightly chewy texture that complements the crunch of the rice and veggies.
• sesame seeds – Add nutty flavor, visual appeal, and a final layer of crunch.

Salad Dressing Ingredients

• vegan mayo, silken tofu, or tahini – Provides a creamy, rich base for the dressing. Mayo is tangy and smooth, tofu is light and protein-rich, and tahini adds a nutty twist.
• soy sauce – Adds saltiness and deep umami, tying all the flavors together.
• rice vinegar – Brings acidity and brightness, helping cut through the richness of the creamy base.
• agave nectar or honey – Offers a subtle sweetness to balance the acidity and spice.
• chili garlic sauce – Gives the dressing a spicy, garlicky kick to wake up the dish.
• toasted sesame oil – Reinforces the nutty flavor and adds depth.
• fresh garlic – Provides a sharp, aromatic boost that rounds out the dressing.

Steps to make cucumber crispy rice salad (with pictures!):

Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.

Begin by tossing the cooked rice with toasted sesame oil and soy sauce in a large mixing bowl. Spread the rice out evenly on a baking sheet lined with parchment paper. Bake at 425 degrees F (218 C) for 20 minutes, stirring halfway through. Set aside.

Prepare the dressing by whisking together all of the ingredients together in a small bowl until smooth. Blend utilizing a high speed blender if using silken tofu.

Place all of the prepared veggies in a large bowl. Add in the crispy rice and your desired amount of salad dressing. Toss until well-coated. You may have leftover dressing.

Top with sesame seeds and serve. Store leftovers in the refrigerator.

Why You'll Love This Salad

Here are some tasty reasons you’ll love this cucumber crispy rice salad — it’s not just a salad, it’s a texture-filled, flavor-packed experience:

• Crispy rice = next-level crunch: Baked jasmine rice gives this salad an irresistible texture you won’t get from veggies alone. It’s golden, crispy, and totally addictive.
• Cool, fresh, and vibrant: Cucumber, carrots, and herbs keep things light, refreshing, and perfect for warm weather meals.
• Flavor bomb dressing: The creamy dressing is rich, tangy, a little sweet, a little spicy, and loaded with umami—everything you want in one bite.
• Totally plant-based: This salad is naturally vegan (depending on your creamy base) and full of wholesome, nourishing ingredients.
• Great for meal prep or sharing: It holds up well for a few hours after assembly, making it an ideal dish for picnics, lunches, or dinner parties.
• Balanced and satisfying: With protein-packed edamame, healthy fats from sesame oil, and fiber-rich veggies, it’s a salad that actually fills you up.

Tips for making your salad turn out perfectly:

Here are some tips for making the best crispy rice salad, from getting ultra-crunchy rice to balancing the flavors just right:

1. Let the rice cool off: Crispy rice starts with cool, day-of or day-old rice—it’s drier and less sticky, which helps it brown beautifully. If you're using freshly cooked rice, spread it out on a tray to cool quickly.
2. Don’t stir the rice too much when crisping: Let the rice sit undisturbed on the baking sheet with sesame oil so it can develop a golden, crunchy crust before flipping or stirring. Patience = crispy magic.
3. Use thinly sliced cucumber: For the best texture, slice cucumbers very thinly (a mandoline is your friend here!). This makes them blend seamlessly into the salad and soak up more dressing.
4. Customize the creaminess: You can make the dressing with vegan mayo for richness, tahini for a nutty twist, or silken tofu for a lighter, protein-rich option. Adjust depending on your vibe or pantry.
5. Taste and tweak the dressing
6. The creamy dressing should be tangy, slightly sweet, spicy, and savory. Taste as you go and adjust soy sauce, vinegar, or chili garlic sauce to your liking.
7. Add the dressing right before serving: To keep the crispy rice crunchy, wait to toss everything together until just before serving. If prepping ahead, keep the components separate.
8. Finish with texture: Top with toasted sesame seeds, scallions, or crushed peanuts for extra crunch and a pretty finish.

The Best Rice for Crispy Rice Salad

The best rice for crispy rice salad is one that gets golden and crunchy while holding its shape. Here are the top choices:

Jasmine Rice (Top pick!)

• Light, fragrant, and slightly sticky—perfect for crisping up without falling apart.
• Its subtle flavor works beautifully with bold dressings and fresh veggies.

Basmati Rice

• A bit drier and less sticky than jasmine, but still crisps well.
• Slightly nutty flavor and long grains add nice texture.

Short-Grain White Rice (like sushi rice)

• Stickier and chewier, which makes for crunchy bits with more chew.
• Great if you like extra texture contrast.

Frequently asked questions:

Storage

Here’s how to store cucumber crispy rice salad so it stays fresh and delicious:

salad is already assembled:

• Store in an airtight container in the fridge.
• It’s best enjoyed within 1 day, as the crispy rice will soften over time.
• To revive the crunch, you can re-crisp the rice in a skillet for a few minutes and toss it back in.

storing components separately (recommended for meal prep):

• Crispy rice: Keep in a container at room temp for a few hours, or refrigerate for up to 2 days. Reheat in a skillet to bring back the crunch before serving.
• Veggies: Store chopped vegetables (cucumber, carrots, herbs, etc.) in an airtight container for 2–3 days.
• Dressing: Store in a sealed jar or container in the fridge for up to 5 days. Give it a stir before using.

If you make this recipe please tag @censoredbaker on Instagram.

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