This vegan crispy rice salad options crispy seasoned rice with a touch of pink curry and coconut paired with a zesty, umami-packed dressing and a great deal of recent herbs. This salad hits all the appropriate notes: candy, spicy, tangy, and crunchy.
Concerning the Recipe
If you happen to love texture in your salads, you’ll love this scrumptious, candy, crunchy, vibrant, crunchy and tangy salad. The crispy rice provides the crunch paired with a zesty dressing, recent veggies and herbs for loads of flavour.
Whether or not you’re serving this for lunch, a lightweight dinner, or a facet dish for an even bigger feast, this salad will rapidly develop into a favourite in your recipe rotation. Right here’s why you’ll like it.
- Crispy Rice: Baking the rice with pink curry paste and coconut flakes turns it into crunchy little bites of taste. Like scrumptious little croutons and a good way to make use of leftover rice.
- Vivid, Recent Herbs: The cilantro and mint add a vibrant layer of flavour that pairs effectively with the tangy dressing and barely candy crispy rice.
- Customizable: Wish to make it heartier? Add crispy tofu, grilled hen, or shrimp. Feeling fancy? Garnish with crispy shallots for further crunch.
- Simple Prep: Prepare dinner the rice forward of time, cool within the fridge till you’re prepared then assemble every part whereas it bakes. Good for meal prep, fast weeknight meals or a straightforward lunch.
For extra daring Asian-inspired salads, this Vietnamese Rice Noodle Salad, Crunchy Ramen Noodle Salad, Kale Peanut Brown Rice Salad and Vermicelli Noodle Salad are all scrumptious!
Ingredient Notes
- Rice: Jasmine white rice is usually recommended however you may technically use any selection. Ideally you wish to use day-old rice or cooled pre-cooked rice. If you happen to’re making it day of, unfold it on a baking sheet and dry within the fridge till cool.
- Purple Curry Paste: Use your favorite selection. I like Thai Kitchen.
- Sesame Oil: You should use toasted or untoasted sesame oil.
- Tamari or Soy: Both works. Make sure to use gluten-free tamari when you want the recipe to be gluten-free.
- Sugar: You should use coconut sugar or brown sugar within the dressing.
- Chili: Use chili crisp (present in Asian specialty shops) or any chili garlic sauce like sambal oelek or sriracha.
- Lettuce: Romaine hearts are recommended for the bottom of the salad.
- Rice Vinegar: Rice vinegar is right however you may substitute apple cider vinegar, white vinegar, or white wine vinegar if wanted.
This listing just isn’t full. Please see the recipe card on the finish of the publish for the entire ingredient listing with measurements and detailed directions.
Variations & Additions
Step-by-Step Directions
Step 1: Combine the cooked cooled rice, curry paste, soy sauce, sesame oil and coconut flakes in a big bowl. Season with salt.
Step 2: Unfold the combination evenly on a parchment-lined baking sheet. Bake for 20-25 minutes, stirring half method by means of, till golden brown and crisp.
Step 3: Whereas 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: Combine the lettuce, cucumber, tomato, peanuts and herbs in a big bowl. Add the crispy rice and three/4 of the dressing and toss to mix.
Divide the salad between plages and drizzle with extra dressing and serve instantly. If you happen to like, garnish with crispy shallots or serve along with your favorite protein like tofu.
Recipes FAQs
Sure! Jasmine rice works finest for its fluffy texture, however you may as well use basmati, brown rice, and even quinoa. Simply be certain that it’s cooked, cooled, and barely dry to get the crispiest texture.
This salad is finest served recent however to prep forward, cook dinner the rice and make the salad dressing, storing each in containers within the fridge. Whenever you’re able to make the salad, bake the rice. Whilst you’re baking the rice, put together the recent elements. Combine every part and revel in!
You possibly can however the rice and recent elements will soften. Retailer any leftovers in an hermetic container within the fridge for 1-2 days.
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Both make rice the day earlier than and retailer within the fridge or cook dinner rice in line with bundle instructions, then unfold out on a sheet tray and chill within the fridge till cooled.
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Preheat oven to 400F.
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In a big bowl, add cooked rice, curry paste, sesame oil, soy sauce, and coconut flakes. Season with salt, then stir to mix. Unfold rice combination evenly onto a parchment-lined baking sheet.
3 cups cooked and cooled rice, 2-3 tbsp pink curry paste, 1 tbsp sesame oil, 1 tbsp soy or tamari, ½ cup unsweetened coconut flakes
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Bake on the center rack of the oven for 20-25 min, stirring midway by means of, till golden and crisp. Enable rice to chill barely earlier than tossing salad.
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Whereas 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 mix.
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 elements for the salad: Chop lettuce, cube cucumber, halve tomatoes and roughly chop herbs and peanuts.
4 cups chopped Romaine hearts, 2 cups cucumber, 1 cup cherry tomatoes, ½ cup recent cilantro, ½ cup recent mint leaves
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Toss Salad and Serve: In a big 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 high, then toss to mix.
½ toasted peanuts
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Divide salad between plates. Drizzle every with extra dressing, if desired. Serve instantly. Choices for Serving: Garnish with crispy shallots
Leftover salads will be saved within the fridge nevertheless it’s finest served recent. The rice will soften and lettuce will likely be a bit soggy after storing. To prep prematurely, cook dinner and retailer the rice and make the dressing forward of time. Whenever you’re prepared, put together the salad whilst you’re baking the rice, combine every part and revel in!
Serving: 1salad, Energy: 384kcal, Carbohydrates: 48g, Protein: 7g, Fats: 19g, Saturated Fats: 7g, Polyunsaturated Fats: 4g, Monounsaturated Fats: 6g, Trans Fats: 0.03g, Sodium: 776mg, Potassium: 480mg, Fiber: 5g, Sugar: 8g, Vitamin A: 2151IU, Vitamin C: 19mg, Calcium: 75mg, Iron: 2mg
