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!

Prep Time10

Cook Time40

Total Time50

Course: dinner, lunch

Cuisine: American, Thai

Keyword: crispy rice, crispy rice salad, thai, thai dressing, thai food, thai salad, vegan salad, viral crispy rice

Servings: salads

Calories: 578kcal

Author: Michelle Kadera at The Happy and Wholesome Mommy

Equipment

1 1/2 sheet pan, lined *for the crispy rice
1 medium bowl *for the crispy rice
1 food processor or blender *for the dressing

Ingredients

For the crispy rice

1 bag (10oz) frozen Jasmine Rice
3 teaspoons soy sauce
1 tablespoon toasted sesame oil
1 teaspoon avocado oil
¼ teaspoon smoked paprika
¼ teaspoon chili powder

For the Thai peanut butter dressing

½ cup creamy peanut butter
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons maple syrup *or honey (non-vegan)
1 teaspoon toasted sesame oil
1 teaspoon Sriracha
juice from 1 lime
1 teaspoon fresh ginger, minced
2 garlic cloves, minced
¼ cup water *more or less as needed

For the cucumber salad

16 oz English cucumbers, sliced *about 5 small cucumbers
⅓ cup sliced green onion
1 large avocado, diced

Instructions

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.
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.
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!

Notes

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.

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.

Nutrition