Crispy Rice and Cucumber Salad
Full of crispy rice, fresh vegetables like cucumbers, peppers, red onion, edamame, and parsley, with a homemade spicy mayo, this Crispy Rice and Cucumber Salad is packed full of flavor and texture! It's makes and amazing side or a complete meal.
Servings 6
Ingredients
For the Crispy Rice
- 2 cups white rice cooked and cooled
- 1 Tablespoon low-sodium soy sauce or coconut aminos
- 1 Tablespoon sriracha sauce
- 1 Tablespoon oil vegetable or avocado
- 2 teaspoons sesame oil
For the Salad
- 2-3 cucumbers(persains or english) 2 large or 3 small, sliced into half moons
- 1 small red pepper diced
- 1 cup red onion finely diced
- ⅓ cup shelled edamame frozen or roasted
- ½ avocado diced, optional
- ¼ cup fresh parsley
For the Dressing
- ½ cup mayo
- 2 Tablespoons rice vinegar
- 1 Tablespoon low-sodium soy sauce or coconut aminos
- 1 Tablespoon honey
- 1 Tablespoon sesame oil
- ½ teaspoon sriracha
Toppings
- greens onions diced
- sesame seeds
Instructions
Make the Rice
- In a medium bowl, add the cooked and cooled rice, low-sodium soy sauce, sriracha sauce, oil(vegetable or avocado), and sesame seed oil. Mix until all the rice is evenly coated.
- On a large rimmed baking sheet lined with parchment paper, evenly spread the rice into a single layer. Gently press the rice down into the pan.
- Bake the rice at 400°F for 20-30 minutes, or until it is a deep golden brown, stirring halfway through. Once baked, let the rice cool completely, and then break it into pieces and set it aside.
Make the Spicy Mayo Dressing
- In a small mixing bowl, add the mayo, white vinegar, soy sauce, honey, sesame oil, and sriracha. Whisk until it is smooth. Then set it aside.
Make the Salad
- Add the sliced cucumber, diced peppers, diced onions, shelled, frozen, or roasted edamame, avocado, and parsley to a medium to large bowl. Gently mix.
- When ready to serve, drizzle the dressing over the salad and gently toss to combine. Enjoy!