Crispy Rice Salad with Cucumbers and Herbs for Blissful Bites

This Crispy Rice Salad with Cucumbers and Herbs offers a zesty crunch and vibrant flavors, making it a perfect gluten-free meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Cooling Time 15

Total Time 45

Servings: 4 servings

Course: Salads

Cuisine: Asian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Rice Base

2 cups Jasmine Rice Cooked for slightly sticky texture.
2.5 cups Water For cooking rice.
2 tablespoons Red Curry Paste Add to rice for flavor.
1 tablespoon Vegetable Oil For crisping rice.

For the Crunch and Freshness

1 medium Cucumber Thinly sliced.
1 medium Shallot Thinly sliced.
1 bunch Fresh Herbs (Mint, Cilantro) Chopped.

For the Vinaigrette

3 tablespoons Lime Juice Freshly squeezed.
1 clove Garlic Minced.
1 tablespoon Fish Sauce Or soy sauce for vegan option.

Equipment

Instant Pot
blender
Air Fryer
Mandoline

Method

Cooking Instructions

Rinse jasmine rice under cold water, then combine with water in the Instant Pot. Cook on high pressure for 3 minutes and allow for 15 minutes of natural release.
In a blender, combine lime juice, minced garlic, fish sauce, and a splash of olive oil. Blend until smooth.
Mix cooled rice with vegetable oil and red curry paste. Preheat air fryer to 420°F, then air fry for 8 minutes until crispy.
Thinly slice cucumber and shallot using a mandoline. Chop fresh herbs.
In a bowl, toss crispy rice with cucumber, shallots, and herbs. Drizzle with vinaigrette and mix gently.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 38gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 600mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Keep salad components separate until ready to serve to maintain crispiness.

Tried this recipe?

Let us know how it was!