Crispy Rice Salad with Cucumbers and Fresh Herbs Delight

This Rice Salad with Cucumbers and Herbs offers a refreshing and crunchy dish perfect for summer evenings.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Lunch

Cuisine: Lao

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Rice

2 cups Jasmine Rice Use day-old rice for crispiness.
2 tablespoons Red Curry Paste Adjust based on spice preference.

For the Salad

1 cup Cucumbers (English or Persian) Slice thinly using a mandoline.
2 tablespoons Shallots Or finely chopped red onions as a substitute.
1 cup Fresh Herbs (Mint and Cilantro) Parsley can be an alternative.

For the Dressing

3 tablespoons Lime Juice Lemon juice is a good substitute.
2 cloves Garlic Fresh garlic is best.
1 tablespoon Fish Sauce Substitute with soy sauce for vegetarian options.

Equipment

Instant Pot
Air Fryer
Mixing bowl
blender

Method

Step-by-Step Instructions

Cook the jasmine rice according to package instructions or use an Instant Pot. Rinse 2 cups of rice, add 2.5 cups water, and cook on high pressure for 3 minutes. Allow for natural pressure release.
Prepare the dressing by combining lime juice, minced garlic, fish sauce, and red curry paste in a bowl or blender. Blend until smooth.
Fry the rice by combining cooked rice with oil and a bit more curry paste. Form clusters and air fry at 420°F for about 8 minutes until crispy.
Assemble the salad by tossing crispy rice, sliced cucumbers, chopped shallots, and fresh herbs in a large bowl. Pour dressing over and combine gently.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 35gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 400mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 30mgCalcium: 2mgIron: 10mg

Notes

Keep salad components separate until serving to maintain crunchiness. Adjust spice level according to preference.

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