Crispy Rice Cucumber Salad with Creamy Thai Dressing

If you’re into bold Thai-inspired flavors and satisfying textures, this Crispy Rice Cucumber Salad with Creamy Thai Dressing is going to be your new favorite go-to meal. It’s the perfect light lunch or a flavorful side dish. Plus, it’s super easy to make and 100% vegan!

An up close picture of the salad ready to enjoy in a bowl.

Spotlight on This Crispy Rice Cucumber Salad

Fresh and crunchy: The crispy rice adds amazing texture, while cucumber keeps it cool and refreshing.

Creamy Thai dressing: This peanut butter dressing is bold, tangy, and creamy enough to coat every bite.

Plant-based and wholesome: With avocado for healthy fats and nutrient-dense green vegetables, it’s both nourishing and satisfying.

Easy to prep: This is a simple salad that I know you’ll keep on repeat.

The crispy rice salad with Thai peanut butter dressing drizzled over the top.

Frequently Asked Questions

Can I use any dressing? Absolutely! However, I highly recommend the Thai Peanut Butter Dressing!

Can I use regular rice instead of crispy rice? Regular rice won’t have crunch, but you can use it if that’s what you have. For the best texture, stick with crispy rice.

Can I make this salad ahead of time? You can prep all the components ahead of time, but wait to add the dressing and crispy rice until just before serving to keep it crunchy.

What kind of peanut butter works best? Use a creamy, natural peanut butter without added sugar for the best flavor.

Is this salad gluten-free? It can be! Just make sure your dressing uses gluten-free soy sauce or tamari.

The Ingredients

Crispy rice: Make a batch of this Crispy Rice to add to your salad and watch your plate come to life!

English cucumbers: This is the base to this salad and for good reason. You’ll enjoy a delicious crunch in every bite.

Avocado: Let’s add both nutrients and creaminess to this salad with diced avocado.

Green onions: Top this salad with slices of green onion for a pop of spice and flavor.

Thai peanut butter dressing: Make this creamy and dreamy dressing as the showstopper of the salad!

Optional: You can always add your own optional ingredients such as sesame seeds, crushed peanuts, or fresh cilantro or mint for extra flavor and texture.

The Instructions

Step one: Make the crispy rice. Microwave your Jasmine rice according to the package directions. After sitting for a few minutes, carefully cut open the bag and transfer the rice to a medium bowl to continue fully cooling.

Preheat the oven to 400 degree’s Fahrenheit. Line a half cookie sheet with parchment paper or a silicone mat.

In the bowl of rice, combine soy sauce, avocado oil, toasted sesame oil, smoked paprika, chili powder, and crushed red pepper. Mix well to coat every grain with flavor. Spread the seasoned rice evenly onto a parchment-lined baking sheet by pressing it with a spatula.

Place the pan into the oven and cook for 20 minutes. Remove the pan, give it a toss, flatten it back into one layer and cook another 15 minutes.

*For crispier rice, leave in another few minutes. Keep an eye on it so the rice doesn’t burn.

Allow the rice to cool for 5 minutes and then carefully pick up the parchment paper and place the rice onto a cutting board to continue cooling. Make sure to fully cool the rice which should take about 15-20 minutes.

The crispy rice on a baking sheet being tossed.

Step two: Make the Thai Peanut Butter Dressing. Place all of the ingredients except the water in a small bowl or blender and blend or whisk. This includes peanut butter, ginger, garlic, lime juice, soy sauce, rice vinegar, toasted sesame oil, Sriracha, and maple syrup.

Slowly add water while blending until the desired consistency is reached.

The dressing in a small blender ready to be blended.

Step three: Build your salad. Place the cucumber slices, avocado, and green onions into a salad bowl. Then, top with crispy rice. Last, drizzle about 3-4 tablespoons of Thai Peanut Butter Dressing over the salad, toss, and enjoy!

Storage

This salad is best enjoyed fresh. If you need to prep it ahead, store the chopped veggies and dressing separately. Add the crispy rice and dressing right before serving to keep the texture just right.

Tips + Modifications

I highly recommend making the crispy rice right before enjoying. The longer you store it, the less crispier it is.

You can make this salad heartier by adding optional ingredients like edamame, bell pepper, or additional avocado.

You won’t end up using all of the dressing so make sure to place extra dressing in an airtight container and in the fridge for up to 4 days.

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