Go Back
Crispy Rice Salad with Soy Dressing

Crispy Rice Salad with Soy Dressing

A vibrant and crunchy salad featuring crispy jasmine rice, fresh vegetables, and a flavorful soy dressing, perfect for a light meal or side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Asian
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 3 Cups Cooked Jasmine Rice (Chilled)
  • 1 Tablespoon Red Curry Paste
  • 3 Tablespoons Neutral Oil (Grapeseed or Avocado)
  • 1 Large English Cucumber (Diced)
  • 1 Medium Red Bell Pepper (Thinly Sliced)
  • 4 Stalks Green Onions (Sliced)
  • 1/2 Cup Fresh Cilantro (Chopped)
  • 1/4 Cup Fresh Mint Leaves (Torn)
  • 3 Tablespoons Low-Sodium Soy Sauce
  • 2 Tablespoons Rice Vinegar
  • 1 Tablespoon Sesame Oil
  • 1 Teaspoon Fresh Ginger (Grated)
  • 1 Tablespoon Honey or Maple Syrup
  • 1/4 Cup Roasted Peanuts

Method
 

  1. In a medium bowl, combine the chilled jasmine rice with the red curry paste, ensuring every grain is coated.
  2. Heat the neutral oil in a large non-stick skillet over medium-high heat. Spread the rice in an even layer and press down firmly. Cook undisturbed for 5-7 minutes until golden.
  3. Flip the rice in large sections and cook for another 3-4 minutes. Break into bite-sized clumps and set aside to cool.
  4. In a small jar, whisk together soy sauce, rice vinegar, sesame oil, grated ginger, and honey until well combined.
  5. In a large mixing bowl, combine diced cucumbers, sliced bell peppers, green onions, cilantro, and mint. Add the warm crispy rice and pour the dressing over the top. Toss gently.
  6. Sprinkle roasted peanuts over the top and serve immediately.

Notes

Use day-old rice for best results. Store components separately if preparing ahead to maintain crispiness.