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–+ servings
Crispy Rice Salad with Cucumbers and Herbs

Crispy Rice Salad with Cucumbers and Herbs for a Fresh Twist

A refreshing Crispy Rice Salad with Cucumbers and Herbs, perfect for a light meal or side dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 1 cup Jasmine Rice can substitute with brown rice
  • 1 tablespoon Red Curry Paste adjust for spice preference
  • 1 tablespoon Oil use any neutral oil
For the Salad
  • 1 medium Cucumber alternatives include daikon radish or zucchini
  • 2 medium Shallots red onion can be used for a sharper flavor
  • 1 cup Fresh Herbs (Mint and Cilantro) parsley can be a substitute
For the Dressing
  • 1 tablespoon Lime Juice lemon juice can be used as an alternative
  • 2 tablespoons Fish Sauce substitute with soy sauce for vegetarian option
  • 2 cloves Garlic can use fresh or powdered

Equipment

  • Instant Pot
  • blender
  • Air fryer
  • Mixing Bowl

Method
 

Cooking Instructions
  1. Rinse jasmine rice under cold water until clear. Cook in Instant Pot with 1 cup of water on high pressure for 3 minutes, allow natural release for 10 minutes.
  2. In a blender, combine lime juice, fish sauce, minced garlic, and red curry paste, and blend until smooth.
  3. Once rice is cooked and slightly cooled, toss with oil and red curry paste. Shape into clumps and air fry at 420°F for about 8 minutes.
  4. Thinly slice cucumbers and shallots, and chop fresh herbs, ensuring no large stems remain.
  5. In a mixing bowl, toss crispy rice with sliced cucumbers, shallots, and herbs. Drizzle with dressing and mix gently.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 6gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 800mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 30mgCalcium: 4mgIron: 6mg

Notes

Store leftover crispy rice salad in an airtight container for up to 3 days, keeping rice separate to maintain crunchiness.

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