This crispy rice salad recipe is filled with crunchy textures and bright, bold flavors! It stars fresh veggies, herbs, peanuts, and a sesame ginger dressing.
Published Jul 31, 2026
This crispy rice salad recipe is quickly becoming my favorite summer lunch. It starts with a base of veggies—marinated cucumbers, edamame, scallions, avocado, and fresh mint—that I top with crunchy roasted peanuts, sheet pan crispy rice, and sesame ginger dressing. It’s so good that I’ve already made it 3 times this summer. Check back with me in a few weeks—I have a feeling I’ll have made it at least 3 times more.
Why You’ll Love This Crispy Rice Salad
- It’s bright and refreshing. I marinate the cucumbers in rice vinegar with a little sugar and salt to give them a tangy pop. Together with the scallions and mint, they make this salad the perfect bright, fresh meal for a hot summer day.
- The mix of textures is delicious. This salad has loads of crunch, thanks to the crispy rice, cucumbers, and peanuts. I add in chunks of avocado and use my tahini-based sesame ginger dressing for creamy contrast.
- It can be a main or a side dish. This crispy rice salad recipe fits right in at any meal. The edamame, rice, and avocado make it filling enough to pass as a main. Or enjoy it as a side dish with sesame tofu, red curry, or banh mi!
Crispy Rice Salad Ingredients
I got hooked on the concept of crispy rice salads after eating an amazing one at Hai Hai in Minneapolis a few years ago. Theirs was a version of nam khao, a Lao salad made with red curry crispy rice, loads of fresh herbs, peanuts, and a bright lime dressing. It often contains pork, though the one I had was meat-free.
This recipe takes inspiration from that dish, but it isn’t traditional by any means, skipping the red curry and leaning into the nutty flavor of toasted sesame oil and tangy rice vinegar instead. Here are the key ingredients:
- Crispy rice – My recipe is easy to make in the oven. It uses day-old rice, plus tamari, sesame oil, and salt to season the rice and help it crisp up as it bakes.
- Marinated cucumbers – I toss sliced Persian cucumbers with rice vinegar, sugar, and salt to give them a pickle-y pop. Thin-skinned English cucumber would work well here too; just slice it into half-moons instead of rounds. If regular cucumbers are all you have, peel and seed them before adding them to the salad.
- More fresh vegetables and herbs – Along with the cucumbers, avocado, scallions, edamame, and mint pack this salad with a veggie punch. If you have more herbs on hand, feel free to load them on. Cilantro and basil would both be fantastic!
- Sesame ginger dressing – This lightly creamy, nutty dressing consists of tahini, toasted sesame oil, rice vinegar, tamari, honey, and ginger.
Spicy chili crisp and crunchy roasted peanuts take this salad over the top.
Find the complete recipe with measurements below.
How to Make Crispy Rice Salad
This crispy rice salad recipe has four simple steps:
1. Start by making the crispy rice. It crisps up in a 400°F oven in about 25 minutes. Toss halfway through so that it cooks evenly. Find more tips for making it in my crispy rice post.
2. Marinate the cucumbers. Toss them with the rice vinegar, sugar, and salt and set them aside for 15 minutes.
3. Meanwhile, make the dressing. Whisk the ingredients together in a small bowl. You want the dressing to have a creamy, drizzleable consistency. If it’s too thick, add water, 1 tablespoon at a time, to loosen it.
4. Assemble the salad. If you’re serving this salad as a main dish, divide the cucumbers into 4 bowls, leaving any excess water behind. Top with the avocado, scallions, and peanuts and drizzle with some dressing, then pile on the crispy rice and mint. Drizzle with chili crisp, season to taste, and serve with more dressing on the side.
- Side dish option: Assemble the salad on a large serving platter instead!
Make-Ahead and Storage Tips
This salad is best right after it’s assembled because the avocado browns and the crispy rice and peanuts lose their crunch as they sit. Store leftovers in an airtight container in the fridge for up to 1 day.
If you’re meal prepping this salad, you can prep the components in advance and store them separately. The crispy rice keeps in the fridge for up to 2 days and the marinated cucumbers and dressing will last for up to 4. Assemble right before serving.
More Salad Recipes to Try
If you love this recipe, try one of these delicious salads next:
- Sesame Soba Noodles
- Ramen Noodle Salad
- Mango Salad
- Or any of these 52 Best Salad Recipes!
rate this recipe:
5 from 2 votes
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Serves 4
This crispy rice salad recipe is a fresh, delicious lunch or side dish! It features my easy sesame ginger dressing over sheet pan crispy rice, peanuts, fresh herbs, and veggies. I love topping mine with chili crisp for a spicy pop.
Crispy Rice
- 3 cups cooked and cooled rice, leftover rice is best
- 1 tablespoon toasted sesame oil
- 1 tablespoon tamari or soy sauce
- ¼ teaspoon sea salt
For the Salad
- 6 to 8 Persian cucumbers, 1 pound, sliced
- 1 tablespoon rice vinegar
- ¼ teaspoon cane sugar
- ¼ teaspoon sea salt
- 1 cup frozen shelled edamame, thawed
- 2 avocados, diced
- 3 scallions, chopped
- ½ cup roasted peanuts
- Fresh mint leaves, for garnish
- Chili crisp, for drizzling
Sesame Ginger Dressing
- 3 tablespoons smooth tahini
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon tamari
- 1 heaping teaspoon grated fresh ginger
- 1 teaspoon maple syrup or honey
- 1 to 3 tablespoons water, if necessary
Make the crispy rice: Preheat the oven to 400°F and line a baking sheet with parchment paper.
Place the rice on the baking sheet. Drizzle with the sesame oil and tamari, toss to coat, and spread evenly on the baking sheet. Roast for 10 minutes, then toss. Roast for another 12 to 16 minutes, or until the rice is lightly crisp and golden brown. Toss with the salt and set aside. The rice will continue to crisp up as it cools.
Prep the salad: In a large bowl, toss the cucumbers with the rice vinegar, sugar, and salt. Set aside for 15 minutes to marinate.
Meanwhile, make the sesame ginger dressing: In a small bowl, whisk together the tahini, sesame oil, rice vinegar, tamari, ginger, and maple syrup. The dressing should have a creamy, drizzleable consistency. If it’s too thick, add water, 1 tablespoon at a time, to loosen it.
Divide the cucumbers among 4 serving bowls, leaving any excess water behind. Divide the edamame, avocado, scallions, and peanuts among the bowls and drizzle with some of the dressing. Top with the crispy rice and garnish with mint. Drizzle with chili crisp, season to taste, and serve with the remaining dressing on the side.
Nutrition Facts
Crispy Rice Salad
Amount Per Serving
Calories 654 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 6g38%
Polyunsaturated Fat 12g
Monounsaturated Fat 20g
Sodium 888mg39%
Potassium 1062mg30%
Carbohydrates 58g19%
Fiber 12g50%
Sugar 5g6%
Protein 17g34%
Vitamin A 332IU7%
Vitamin C 15mg18%
Calcium 113mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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