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This crispy rice salad is ready in mere minutes and is loaded with refreshing cucumbers and crunchy onions for a healthy brunch. Plus, the zesty salad dressing is the cherry on top that takes this salad to exponential heights.
This crispy rice cucumber salad is not only packed with fresh ingredients, but it’s also incredibly versatile.
You can enjoy it as a stand-alone dish for your easter celebration or serve it alongside grilled veggies, protein, or a hearty main course.
It’s a perfect meal for warm days or whenever you need something fresh, filling, and utterly delicious.
And the best part is that it is an entirely mess-free recipe, thanks to your trusty air fryer!
If you liked it, then try this peanut salad for more crunchy goodness.
Why You’ll Love This Dish
- Crispy and Crunchy Texture: The golden, crispy rice adds an irresistible crunch that pairs beautifully with the fresh, crisp vegetables.
- Packed with Flavor: With ingredients like cucumber, cilantro, and a tangy dressing, each bite of this is bursting with vibrant flavors.
- Healthy & Light: This salad is not only refreshing but also light and nutritious, making it a great choice for those looking for a balanced meal.
- Quick & Easy: It comes together in no time, making it an ideal option for busy days when you want something satisfying yet effortless.
Ingredients in This Crispy Rice Salad Recipe
Cooked Rice: Leftover rice works best for creating crispy rice. You can use any variety, such as white, brown, or jasmine rice to make the ultimate crispy rice cucumber salad.
Cucumber: Fresh cucumber brings a cool refreshing crunch to the salad. Use a Persian or English cucumber for the best texture.
Red Curry Paste: This is what makes the rice irresistibly good and adds a pop of orangish-red that makes it look so vibrant.
Red Onion: Adds a slight bite and sweetness that balances the freshness of the cucumbers.
Cilantro: A burst of fresh herbal flavor to brighten the salad.
Italian Salad Dressing: The zestiness of this salad dressing kicks the rice up a notch and it is a silent hero of the dish.
Salt & Pepper
How to Make Crispy Rice Salad
Step 1: Make the Crispy Rice
Start by mixing red curry paste with leftover rice till coated nicely.
Then spread them in the air fryer basket evenly, and cook them for 7-8 minutes at 400 C (200 F) till the rice is crispy. Shake them halfway point so that the rice is cooked evenly.
Slather the rice on a plate and let it cool down.
Step 2: Prepare the Vegetables
While the rice cools, slice the cucumber and red onion. Chop the cilantro and set it aside as well.
Step 3: Make the Dressing
In a small bowl, whisk together this Italian salad dressing until it’s well-mixed and the flavors are balanced.
Step 4: Toss Everything Together
Once the crispy rice is cool, toss it into a large bowl with the cucumber, red onion, and cilantro. Pour the dressing over the mixture and gently toss until everything is evenly coated.
Finally, season with salt and pepper to taste.
Step 5: Serve and Enjoy
Your crispy rice salad is ready to be served! You can enjoy it immediately or refrigerate it for a little while to let the flavors meld together. Either way, it’s a dish that’s sure to impress!
Tips & Variations
Add Extra Veggies: Feel free to throw in some cherry tomatoes, bell peppers, or even avocado for extra color and nutrients to your crispy rice salad recipe.
Make it Spicy: If you love heat, add more chili flakes or a sliced fresh chili to the dressing.
Protein Boost: Add some grilled chicken, tofu, or edamame for a protein-packed meal.
Serving Options
Protein-packed Meal: Pair it with your favorite protein like grilled chicken, tofu, or shrimp to get an amazing protein boost.
Side Dish: This crispy rice salad also works wonderfully as a side dish to complement main courses such as roasted vegetables, grilled meats, or even a hearty grain bowl. The freshness of the cucumbers and the crunch of the crispy rice make it an ideal dish for any occasion!
How to Store
In the Fridge: Store the salad in an airtight container in the fridge for up to 2-3 days. The rice will lose some of its crispiness as it sits, but the flavors will continue to meld, making it still delicious. For best results, keep the dressing separate until ready to serve if you want to preserve the crunch of the rice.
Freezer: Freezing crispy rice salad is not recommended due to the change in texture of the rice. The crispiness will be lost once frozen and thawed. It’s best enjoyed fresh or stored in the fridge for a few days.
Meal Prep Tip: This dish is perfect for meal prep! Make the crispy rice ahead of time and store it in a separate container. You can also prepare the dressing and chop the veggies in advance. When you’re ready to eat, toss everything together for a quick, fresh meal! The salad can be stored in the fridge for up to 3 days and served cold or at room temperature.
FAQs
Can I make the crispy rice in advance?
Yes! You can make the crispy rice ahead of time and store it in an airtight container for up to 2 days. Just make sure it’s fully cooled before storing.
What other vegetables can I add to this salad?
Feel free to get creative! Shredded carrots, radishes, or snap peas would all work wonderfully in this crispy rice cucumber salad.
Can I use a different grain instead of rice?
Absolutely! Quinoa, couscous, or even farro would be great alternatives if you’re looking to try something new.
More Salad Recipes To Try
More Salad Dressings To Try
- Lemon Ginger Salad Dressing
- Caesar Salad Dressing Recipe Without Anchovies
- Apple Vinaigrette
- Sugar Free Stir Fry Sauce
- Honey Mustard Lime Vinaigrette Dressing
Please rate and comment if you make this crispy rice salad so I know how much you like it.
Crispy Rice Salad With Cucumber & Zesty Salad Dressing
Ingredients
- 2 Cups Leftover Rice
- 4 tbsp Red Curry Paste
- 1 medium Cucumber thinly sliced
- 1 small Onion chopped
- 3-4 tbsp Italian Salad Dressing
- Cilantro chopped
- Salt
- Black pepper powder
Instructions
- Start by mixing red curry paste with leftover rice till coated nicely.
- Then spread them in the air fryer basket evenly, and cook them for 7-8 minutes at 400 C (200 F) till the rice is crispy. Shake them halfway point so that the rice is cooked evenly.
- Slather the rice on a plate and let it cool down.
- While the rice cools, slice the cucumber and red onion. Chop the cilantro and set it aside as well.
- In a small bowl, whisk together this Italian salad dressing until it’s well-mixed and the flavors are balanced.
- Once the crispy rice is cool, toss it into a large bowl with the cucumber, red onion, and cilantro. Pour the dressing over the mixture and gently toss until everything is evenly coated.
- Finally, season with salt and pepper to taste.
- Your crispy rice salad is ready to be served! You can enjoy it immediately or refrigerate it for a little while to let the flavors meld together. Either way, it’s a dish that’s sure to impress!
Notes
- Add Extra Veggies: Feel free to throw in some cherry tomatoes, bell peppers, or even avocado for extra color and nutrients.
- Make it Spicy: If you love heat, add more chili flakes or a sliced fresh chili to the dressing.
- Protein Boost: Add some grilled chicken, tofu, or edamame for a protein-packed meal.