Can I use freshly cooked rice for crispy rice?

Yes! If using fresh rice, allow it to cool for 30–60 minutes to dry it out before baking. You can also use chilled, day-old rice if desired.

Can I make this salad ahead of time?

Yes! You can prep all the components ahead (rice, veggies, dressing), but keep them separate . Toss everything together just before serving to keep the rice crunchy.

Is this salad gluten-free?

It can be! Just make sure to use gluten-free soy sauce or tamari in the dressing and for crisping the rice. All other ingredients are naturally gluten-free.

Can I add protein to make it a full meal?

Definitely. The edamame already adds a nice protein boost, but you can add tofu, tempeh, or grilled animal protein if you're not vegan.

What can I use instead of vegan mayo in the dressing?

You can use tahini (nutty and creamy), silken tofu (light and high-protein), or even plain unsweetened nondairy yogurt . Each will give a slightly different texture and flavor—go with what you love!

Cucumber Crispy Rice Salad with Chili-Garlic Dressing

Name: Cucumber Crispy Rice Salad with Chili-Garlic Dressing
Prep time: 40 min
Total time: 40 min
Cuisine: Asian-Inspired
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*

Cucumber Crispy Rice Salad with Chili-Garlic Dressing

Chopsticks digging into a bowl of cucumber salad topped with crispy rice.

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Fresh cucumber salad full of flavorful veggies and delicious, crispy rice. All topped with a garlic-y, asian-inspired dressing.

Author: Lyndsey Hiltner
Prep Time: 20 minutes
Bake Time: 20 minutes
Total Time: 40 minutes
Yield: 3 servings 1x
Category: salads
Method: Bake
Cuisine: Asian-Inspired
Diet: Vegan

Ingredients

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For the Salad

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

For the Dressing

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*

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Instructions

Rice: Preheat oven to 425 degrees F (218 C). Place cooked jasmine rice in a large mixing bowl and toss with sesame oil and soy sauce until well-coated. Spread evenly on a baking sheet lined with parchment paper. Bake on center rack of preheated oven for 20 minutes, stirring halfway through. You want the rice to be crispy but not so hard it will crack a tooth!
Dressing: Add all of 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 dressing. Add water only as necessary for blending.
Veggies: 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 together gently.
Assemble: Add the crispy rice to the bowl of mixed veggies and toss to combine. Add your desired amount of dressing to the bowl, when you are ready to serve. Start with a small amount and work your way up. You may have leftover dressing. Mix, top with sesame seeds and serve.

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Notes

*Cucumber crispy rice salad will keep in an airtight container in the refrigerator for 2-3 days. This is not a freezer-friendly recipe. You may freeze the salad dressing for up to 1 month if desired.

*We would recommend allowing your cooked jasmine rice to cool off for a bit before baking. This will allow it to dry out slightly prior to going into the oven.

*The choice of vegan mayo, silken tofu, or tahini is totally up to you. Mayo is the easiest option but not everyone loves the flavor it imparts. Silken tofu it flavorless in the dressing and adds a fair amount of protein - it just requires a blender which means more cleanup. Tahini is easy but imparts additional sesame flavor to a sesame-forward salad. Choose whatever fits your individual preferences.

*Nutrition information is representative of using silken tofu in your dressing and eating 1/3 of the dressing on your salad. You may use a different fat or less dressing on your salad. Your nutrition totals will differ as a result.

Nutrition

Serving Size: 1/3 recipe
Calories: 436k
Sugar: 12g
Sodium: 1208mg
Fat: 17g
Saturated Fat: 2g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 57g
Fiber: 6g
Protein: 14g
Cholesterol: 0mg

Find it online: https://censoredbaker.com/cucumber-crispy-rice-salad-with-chili-garlic-dressing/