This vegan crispy rice salad features crispy seasoned rice with a hint of red curry and coconut paired with a zesty, umami-packed dressing and loads of fresh herbs. This salad hits all the right notes: sweet, spicy, tangy, and crunchy.
About the Recipe
If you love texture in your salads, you’ll love this delicious, sweet, crunchy, vibrant, crunchy and tangy salad. The crispy rice adds the crunch paired with a zesty dressing, fresh veggies and herbs for plenty of flavour.
Whether you’re serving this for lunch, a light dinner, or a side dish for a bigger feast, this salad will quickly become a favorite in your recipe rotation. Here’s why you’ll love it.
- Crispy Rice: Baking the rice with red curry paste and coconut flakes turns it into crunchy little bites of flavor. Like delicious little croutons and a great way to use leftover rice.
- Bright, Fresh Herbs: The cilantro and mint add a bright layer of flavour that pairs well with the tangy dressing and slightly sweet crispy rice.
- Customizable: Want to make it heartier? Add crispy tofu, grilled chicken, or shrimp. Feeling fancy? Garnish with crispy shallots for extra crunch.
- Easy Prep: Cook the rice ahead of time, cool in the fridge until you’re ready then assemble everything while it bakes. Perfect for meal prep, quick weeknight meals or an easy lunch.
For more bold Asian-inspired salads, this Vietnamese Rice Noodle Salad, Crunchy Ramen Noodle Salad, Kale Peanut Brown Rice Salad and Vermicelli Noodle Salad are all delicious!
Ingredient Notes
- Rice: Jasmine white rice is suggested but you can technically use any variety. Ideally you want to use day-old rice or cooled pre-cooked rice. If you’re making it day of, spread it on a baking sheet and dry in the fridge until cool.
- Red Curry Paste: Use your favourite variety. I like Thai Kitchen.
- Sesame Oil: You can use toasted or untoasted sesame oil.
- Tamari or Soy: Either works. Be sure to use gluten-free tamari if you need the recipe to be gluten-free.
- Sugar: You can use coconut sugar or brown sugar in the dressing.
- Chili: Use chili crisp (found in Asian specialty stores) or any chili garlic sauce like sambal oelek or sriracha.
- Lettuce: Romaine hearts are suggested for the base of the salad.
- Rice Vinegar: Rice vinegar is ideal but you can substitute apple cider vinegar, white vinegar, or white wine vinegar if needed.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Variations & Additions
Step-by-Step Instructions
Step 1: Mix the cooked cooled rice, curry paste, soy sauce, sesame oil and coconut flakes in a large bowl. Season with salt.
Step 2: Spread the mixture evenly on a parchment-lined baking sheet. Bake for 20-25 minutes, stirring half way through, until golden brown and crisp.
Step 3: While the rice bakes, add the oil, soy, lime juice, shallot, rice vinegar, coconut sugar, chili crisp, ginger and garlic to a bowl and whisk.
Step 4: Mix the lettuce, cucumber, tomato, peanuts and herbs in a large bowl. Add the crispy rice and 3/4 of the dressing and toss to combine.
Divide the salad between plages and drizzle with more dressing and serve right away. If you like, garnish with crispy shallots or serve with your favourite protein like tofu.
Recipes FAQs
Yes! Jasmine rice works best for its fluffy texture, but you can also use basmati, brown rice, or even quinoa. Just make sure it’s cooked, cooled, and slightly dry to get the crispiest texture.
This salad is best served fresh but to prep ahead, cook the rice and make the salad dressing, storing both in containers in the fridge. When you’re ready to make the salad, bake the rice. While you’re baking the rice, prepare the fresh ingredients. Mix everything and enjoy!
You can but the rice and fresh ingredients will soften. Store any leftovers in an airtight container in the fridge for 1-2 days.
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Either make rice the day before and store in the fridge or cook rice according to package directions, then spread out on a sheet tray and chill in the fridge until cooled.
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Preheat oven to 400F.
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In a large bowl, add cooked rice, curry paste, sesame oil, soy sauce, and coconut flakes. Season with salt, then stir to combine. Spread rice mixture evenly onto a parchment-lined baking sheet.
3 cups cooked and cooled rice, 2-3 tbsp red curry paste, 1 tbsp sesame oil, 1 tbsp soy or tamari, ½ cup unsweetened coconut flakes
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Bake on the middle rack of the oven for 20-25 min, stirring halfway through, until golden and crisp. Allow rice to cool slightly before tossing salad.
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While rice bakes, make the dressing. In a medium bowl, add oil, soy, lime juice, shallot, rice vinegar, coconut sugar, chili crisp, ginger and garlic. Whisk to combine.
2 tbsp olive oil, 2 tbsp soy or tamari, 2 tbsp lime juice, 2 tbsp shallot, 1 tbsp rice vinegar, 1 tbsp coconut sugar, brown sugar or maple syrup, 2 tsp chili crisp or garlic chili sauce, 2 tsp ginger, 2 garlic cloves
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Prep ingredients for the salad: Chop lettuce, dice cucumber, halve tomatoes and roughly chop herbs and peanuts.
4 cups chopped Romaine hearts, 2 cups cucumber, 1 cup cherry tomatoes, ½ cup fresh cilantro, ½ cup fresh mint leaves
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Toss Salad and Serve: In a large bowl, add lettuce, cucumber, tomatoes, herbs and peanuts. Season with salt and pepper. Add crispy rice to the bowl. Pour three-quarters of the dressing over top, then toss to combine.
½ toasted peanuts
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Divide salad between plates. Drizzle each with more dressing, if desired. Serve immediately. Options for Serving: Garnish with crispy shallots
Leftover salads can be stored in the fridge but it’s best served fresh. The rice will soften and lettuce will be a bit soggy after storing. To prep in advance, cook and store the rice and make the dressing ahead of time. When you’re ready, prepare the salad while you’re baking the rice, mix everything and enjoy!Â
Serving: 1salad, Calories: 384kcal, Carbohydrates: 48g, Protein: 7g, Fat: 19g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 0.03g, Sodium: 776mg, Potassium: 480mg, Fiber: 5g, Sugar: 8g, Vitamin A: 2151IU, Vitamin C: 19mg, Calcium: 75mg, Iron: 2mg