Recipe

Introduction

Salads don’t always have to be leafy. The Crispy Rice Salad has recently taken off on social media for its vibrant mix of textures and flavors. The contrast of golden, crunchy rice with shredded vegetables, herbs, and a tangy dressing makes this dish both refreshing and satisfying. It’s perfect as a side for casual dinners, a light lunch, or even as a colorful centerpiece for gatherings.

Shredding vegetables finely is key to creating the light, crunchy texture that balances the crispy rice. Prepping with a rotary grater for vegetables makes this step simple and ensures every bite blends together beautifully.

Ingredients

For the crispy rice:

• 3 cups cooked jasmine or basmati rice (preferably day-old, chilled)

• 2 tablespoons neutral oil (such as avocado or vegetable oil)

• 1 teaspoon sesame oil

• Salt to taste

For the salad base:

• 2 cups shredded cabbage (green or purple)

• 1 large carrot, shredded

• 1 cucumber, thinly sliced into half-moons

• 1/2 red bell pepper, thinly sliced

• 3 scallions, finely sliced

• 1/4 cup chopped fresh cilantro

• 1/4 cup chopped fresh mint

For the dressing:

• 3 tablespoons soy sauce

• 2 tablespoons rice vinegar

• 1 tablespoon lime juice

• 1 tablespoon sesame oil

• 1 teaspoon honey or maple syrup

• 1/2 teaspoon grated ginger

• 1 clove garlic, minced

Optional toppings:

• Crushed peanuts or cashews

• Chili flakes or sriracha for heat

• Toasted sesame seeds

Instructions

Step 1: Crisp the rice

1. Heat neutral oil and sesame oil in a large skillet over medium-high heat.

2. Spread the chilled rice evenly across the pan.

3. Press it down lightly with a spatula and cook undisturbed for 5–7 minutes, until the bottom layer turns golden and crispy.

4. Flip sections of rice to crisp on other sides. Remove from heat and let cool slightly.

Step 2: Prep the vegetables

1. Shred the cabbage and carrot using a manual rotary grater for salad prep for even, fine strands.

2. Thinly slice cucumber, bell pepper, and scallions.

3. Place all vegetables in a large salad bowl and toss with cilantro and mint.

Step 3: Make the dressing

1. Whisk soy sauce, rice vinegar, lime juice, sesame oil, honey, ginger, and garlic together until smooth.

2. Taste and adjust seasoning if needed.

Step 4: Assemble the salad

1. Add crispy rice to the vegetable bowl.

2. Pour the dressing over and toss gently to combine, making sure the crispy bits stay intact.

3. Garnish with nuts, sesame seeds, or chili flakes if desired.

Serving Suggestions

This Crispy Rice Salad is best enjoyed fresh, while the rice is still crunchy. It makes a great standalone dish for lunch or a lively side dish for dinners. Its colorful look and mix of textures also make it a crowd-pleaser at potlucks or picnics.