Crispy Rice Salad with Cucumbers and Herbs for a Fresh Twist

Enjoy a refreshing Crispy Rice Salad with Cucumbers and Herbs, made with crispy fried rice and vibrant greens.

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Prep Time 15

Cook Time 20

Cooling Time 10

Total Time 45

Servings: 4 servings

Course: Salads

Cuisine: Laotian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Cucumbers Use a mandoline for thin slices
1 medium Shallots Optional
1 cup Fresh Herbs (Mint and Cilantro) Feel free to add more or use other herbs

For the Rice

2 cups Jasmine Rice Can substitute with brown rice
2 tablespoons Red Curry Paste Substitute with chili paste for less spice
2 tablespoons Oil Vegetable or neutral oil for frying

For the Dressing

1 lime Lime Juice Fresh is best
2 cloves Garlic Use fresh for best taste
2 tablespoons Fish Sauce Substitute with soy sauce for vegetarian option

Equipment

Instant Pot
Air Fryer
blender
Mandoline Slicer
Mixing Bowl

Method

Step-by-Step Instructions

In a blender, combine fresh lime juice, garlic cloves, and fish sauce until smooth, about 30 seconds.
Rinse jasmine rice under cold water until water runs clear. Cook in an Instant Pot with 2.5 cups of water on high pressure for 3 minutes.
Mix cooked rice with oil and red curry paste, then air fry at 420°F for 8 minutes.
Slice cucumbers and shallots thinly using a mandoline slicer.
In a mixing bowl, fold together crispy rice, cucumbers, shallots, and lime-garlic dressing.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 45gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 500mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

Store salad components separately in airtight containers for up to 3 days for best texture.

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