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–+ servings
Rice Salad with Cucumbers and Herbs

Crispy Rice Salad with Cucumbers and Fresh Herbs Bliss

This Rice Salad with Cucumbers and Herbs is a refreshing, gluten-free dish perfect for summer nights.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crispy Rice
  • 2 cups Jasmine Rice day-old rice crisps better than fresh.
  • 2 tablespoons Red Curry Paste opt for vegan brands if desired.
  • 4 tablespoons Vegetable Oil any neutral oil works well.
For the Salad
  • 1 medium Cucumber thinly sliced or mandoline cut.
  • 1 medium Shallot substitute with red onion if necessary.
  • 1 bunch Fresh Herbs (Mint, Cilantro) increase for herbaceous goodness.
For the Dressing
  • 2 tablespoons Lime Juice fresh lime juice is recommended.
  • 2 cloves Garlic crushed or minced delivers the best intensity.
  • 1 tablespoon Fish Sauce use soy sauce or coconut aminos for vegetarian.

Equipment

  • Blender
  • Instant Pot
  • Air Fryer
  • Mixing Bowl
  • mandoline

Method
 

Instructions
  1. In a blender, combine the garlic, fresh lime juice, and fish sauce or its vegetarian substitute. Blend on high until smooth.
  2. If using fresh jasmine rice, rinse and cook it in an Instant Pot with 2 cups of rice and 2.5 cups of water. Cook on high pressure for 3 minutes.
  3. Combine the cooked rice with red curry paste and vegetable oil, mixing until evenly coated. Form rough patties from small clumps.
  4. Preheat air fryer to 420°F. Place rice clumps in a single layer, cooking for about 8 minutes until golden brown, shaking halfway through.
  5. In a bowl, toss the cucumbers, shallots, and fresh herbs. Drizzle with the dressing and mix until well coated.
  6. Once the crispy rice is done, fold it gently into the salad just before serving to enjoy the contrasting textures.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 1gSodium: 300mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 100IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Store salad mixture separately from the crispy rice for up to 2 days to maintain freshness. Never store the assembled salad to avoid sogginess.

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