Description
A refreshing Asian-inspired salad that features crispy golden roasted rice combined with crunchy cucumber, fresh mint and cilantro, green onions, and crunchy nuts, all tossed in a vibrant sesame-lime dressing. This light and flavorful dish works perfectly as a healthy lunch or a side salad, delivering crisp textures and bright herbaceous flavors.
Ingredients
Salad
- 3 cups cooked jasmine or basmati rice, chilled
- 1 tbsp olive oil
- 1 cucumber, diced
- 1/2 cup fresh mint, chopped
- 1/2 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
- 1/4 cup roasted peanuts or cashews
- 1 tbsp sesame seeds
Dressing
- 2 tbsp sesame oil
- 2 tbsp fresh lime juice
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey or maple syrup
- 1 tsp grated fresh ginger
- 1 garlic clove, minced
- 1/2 tsp chili flakes, optional
Instructions
- Preheat and Prepare Rice: Preheat your oven to 220°C (428°F) or your air fryer to 200°C (392°F). Spread the chilled cooked rice evenly onto a baking sheet. Toss the rice with 1 tablespoon of olive oil to coat thoroughly.
- Roast or Air Fry Rice until Crispy: Place the baking sheet in the oven and roast the rice for 20 to 25 minutes, stirring once or twice to ensure even crisping and golden color. Alternatively, air fry the rice for 12 to 15 minutes, shaking the basket occasionally to crisp evenly. Remove when rice is golden and crispy. Let it cool slightly.
- Combine Salad Ingredients: In a large bowl, combine the diced cucumber, chopped mint, chopped cilantro, sliced green onions, roasted peanuts or cashews, and sesame seeds. Mix them gently to combine.
- Prepare the Dressing: In a small bowl, whisk together sesame oil, fresh lime juice, soy sauce, rice vinegar, honey (or maple syrup), grated fresh ginger, minced garlic, and optional chili flakes until well blended.
- Toss Salad and Serve: Add the slightly cooled crispy rice into the bowl with the vegetables and herbs. Pour the prepared dressing over the salad and toss gently to coat all ingredients evenly. Serve immediately to enjoy the maximum crunch and freshness.
Notes
- Using cold, day-old cooked rice yields the best crispy texture when roasting or air frying.
- For extra protein, add edamame, diced avocado, or shredded cooked chicken to the salad.
- If preparing the salad ahead of time, keep the crispy rice separate from the dressing and combine just before serving to preserve the crunch.
- To make this dish gluten-free, be sure to use certified gluten-free soy sauce or tamari.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Asian-inspired
