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Crispy Rice Cucumber Salad

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This Crispy Rice Cucumber Salad combines crunchy baked rice, fresh veggies, and a tangy, savory dressing for a quick and easy mix of flavors and textures. You're going to love the crispy rice as it adds an amazing crunchy element to this super green salad. Peppery kale, hydrating cucumber and protein packed edamame help bring this healthy, oil-free, and gluten-free salad together. Enjoy it for lunch, a light dinner, or make it as a meal prep for the week.
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Crispy Rice Salad with Cucumber and Kale

Boring salads are so 2020—it’s almost 2025, and here at Jackfruitful Kitchen, we’re all about leveling up your salad game! Whether you’re new here or a seasoned pro, get ready to enjoy the best salads of your life. If you’re craving a fresh, flavorful salad that brings major texture, this Crispy Rice Cucumber Salad is calling your name! With oven-baked crispy rice, crunchy veggies, and a sweet-savory homemade dressing, it’s a flavor-packed dish perfect for meal prep. The ingredients are simple, easy to find, and will keep well in the fridge for days, making it a no-fuss, delicious option for the week ahead. Say hello to a salad that’s anything but ordinary!

Whether you’re prepping it for a quick weekday lunch, serving it at a dinner party, or simply looking for a unique salad recipe for yourself, this Crispy Rice Salad is a guaranteed hit. 

Crispy Rice Cucumber Salad Ingredients

  • Jasmine Rice: For the crunchy base of this salad I went with the deliciously aromatic jasmine rice. Baked until golden and crispy perfection, you can use day-old rice or make some fresh to add some irresistible texture to your salad.
  • Coconut Aminos: This lifesaver of an ingredient adds a savory, soy-free umami flavor that enhances the rice without overpowering it.
  • Sriracha: Brings just a touch of heat to the crispy rice for a balanced, spicy kick.
  • Garlic Powder: Used to elevate and enhance the flavors of the other seasonings; using garlic in powder form helps evenly distribute but you can use minced fresh garlic if you want it to have a stronger presence.
  • Tuscan Kale: Massaged with lemon juice for a tender texture and rich in nutrients. If you’ve never massaged kale before – you’ll want to do it right! Check out this blog for all the tips.
  • English Cucumber: My favorite cucumber variation for salads as it’s super hydrating and has the most delightful crunch when sliced thinly. You could use a mandolin for this if you have one.
  • Mini Sweet Peppers: Add a pop of color and a natural sweetness to the salad.
  • Edamame: Protein-packed and slightly nutty, edamame complements the crunch of the rice.
  • Green Onions & Cilantro: Fresh herbs that bring brightness and a zesty punch to every bite.
fresh lacinato kale leaves on a wooden cutting board
thin cucumber slices beside a mandoline slicer on a cutting board

Sweet and Savory Oil-Free Dressing

  • Coconut Aminos: Adds a rich, savory depth to the dressing while keeping it gluten-free.
  • Maple Syrup: Sweetens the dressing naturally, balancing out the savory and spicy flavors. Using maple syrup keeps your salad refined sugar free and gives it a beautiful caramel tone.
  • Sriracha: Mirroring the flavors from the crispy rice, adding another dash of sriracha brings this dressing a zingy kick of heat with bold flavors. Use as much or as little for your personal preference.
  • Mirin, Tahini & Rice Vinegar: These ingredients bring tang, creaminess, and balance to the dressing, making it flavorful without the need for oil!
  • Garlic Powder & Ground Ginger: Bring warmth and depth to the dressing, complementing the fresh ingredients. 
stirring dark sauce in a glass jar with a spoon

How to Make Crispy Rice Salad

Prepare the Crispy Rice

Preheat your oven to 400°F and line a large baking sheet with parchment paper. Spread the cooked jasmine rice evenly across the baking sheet and drizzle with coconut aminos, sriracha, garlic powder, and sea salt. Bake for 30-35 minutes until the rice is golden and crisp. Once baked, let it cool and crumble it into smaller pieces. If you are increasing the amount of rice for your recipe do not put too much on one pan – the idea is that it’s a thin enough layer to get crispy! If doubling or tripling your recipe use two pans.

Massage the Kale

While the rice is baking, place your chopped kale in a large salad bowl. Drizzle with fresh lemon juice and massage for about 15-30 seconds until the kale becomes tender. This step softens the kale and makes it easier to digest, while also bringing out its natural flavors. If you want a more detailed step-by-step explanation of how to properly massage kale – click here.

Assemble the Salad

Add the thinly sliced cucumbers, mini sweet peppers, edamame, green onions, and cilantro to the bowl with the kale. Once the rice has cooled, toss it into the salad for that perfect crispy crunch!

Make the Dressing

In a jar or small bowl, mix together coconut aminos, maple syrup, sriracha, mirin, tahini, rice vinegar, garlic powder, and ground ginger. Stir well until smooth and taste to adjust the seasoning as needed.

Toss and Serve

Pour the dressing over the salad just before serving, ensuring everything is well coated. Enjoy the salad fresh for the ultimate combination of crispy rice and vibrant veggies! If you are making this as a meal prep consider packaging all salad ingredients in individual containers (rice separate from veggies and dressing in a separate container) to maximize its freshness throughout the week.

How to Customize Your Crispy Rice Salad

This Crispy Rice Salad is incredibly versatile! Here are some ways to customize it:

  • Add Protein: For a heartier meal, add in crispy tofu, grilled tempeh, or crispy baked chickpeas.
  • Spice Level: Adjust the amount of sriracha in the dressing and crispy rice depending on how much heat you like.
  • Swap Veggies: Swap out or add in your favorite vegetables, such as shredded carrots, radishes, or avocado for extra creaminess.
  • Nutty Crunch: Top the salad with toasted sesame seeds, slivered almonds, or crushed peanuts for an extra layer of crunch.

Frequently Asked Questions For This Crispy Rice Salad

Can I make the crispy rice ahead of time? Yes! You can bake the rice and store it in an airtight container at room temperature for up to 3 days. Add it to the salad just before serving to maintain its crunch.

How do I keep the rice crispy? The key to keeping the rice crispy is baking it until it’s golden brown. Let it cool completely before adding it to the salad, and store it in a dry, airtight container if you’re prepping ahead.

Can I use a different type of rice? Yes, you can use basmati rice, sushi rice, or even brown rice for a different texture and flavor. Just make sure the rice is cooked and cooled before baking.

Is this salad gluten-free? Yes, this recipe is completely gluten-free, as it uses coconut aminos instead of soy sauce, and all other ingredients are naturally gluten-free.

Can I meal prep this salad? Absolutely! You can prep the salad and dressing separately. Store the dressing in a jar and pour it over the salad just before serving to keep the ingredients fresh and the rice crispy.

Why You’ll Love This Salad

You’re going to love this Crispy Rice Cucumber Salad because it’s a perfect balance of flavor, texture, and freshness! The crispy, oven-baked rice is truly irresistible thanks to its baked to perfection crunch. It’s packed with vibrant, nutrient-rich veggies like kale, cucumber, and sweet peppers, tossed in a sweet, tangy, and savory dressing that’s completely oil-free and gluten-free. Whether you’re looking for a light lunch, a satisfying dinner, or a fresh, crunchy side dish, this salad checks all the boxes. 

Did you try this recipe? Leave a comment and review below!

Check out these other easy salad recipes:

Crunchy Kale Salad with Thai Peanut Sauce

Citrus Quinoa Kale Salad

Sesame Cabbage Salad

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Jackie Akerberg

Crispy Rice Cucumber Salad

5 from 4 votes
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This Crispy Rice Cucumber Salad combines crunchy baked rice, fresh veggies, and a tangy, savory dressing for a quick and easy mix of flavors and textures. You're going to love the crispy rice as it adds an amazing crunchy element to this super green salad. Peppery kale, hydrating cucumber and protein packed edamame help bring this healthy, oil-free, and gluten-free salad together. Enjoy it for lunch, a light dinner, or make it as a meal prep for the week.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Salad
Calories: 326

Equipment

  • Oven

Ingredients
  

Crispy Rice Ingredients
  • 1 cup jasmine rice, cooked and cooled (2 cups cooked)
  • 1 tbsp coconut aminos
  • 1 tsp sriracha
  • ½ tsp garlic powder
  • ¼ tsp sea salt
Salad Ingredients
  • 1 bunch Tuscan kale, chopped
  • ½ lemon, juiced
  • 1 English cucumber, thinly sliced
  • 8-10 mini sweet peppers, thinly sliced
  • 2 cups shelled edamame
  • 1 bunch green onions, chopped
  • 1 cup cilantro leaves, chopped
Dressing Ingredients
  • 2 tbsp coconut aminos
  • 1 tsp maple syrup
  • 1 tbsp sriracha
  • 2 tbsp mirin
  • 2 tbsp tahini
  • 1 tbsp rice vinegar
  • ½ tsp garlic powder
  • ½ tsp ground ginger

Method
 

  1. Preheat oven to 400 degrees and line a large metal baking sheet with parchment paper. Transfer the cooked rice to the baking sheet and drizzle with coconut aminos, sriracha, garlic powder and sea salt. Mix thoroughly and spread into an even layer, being sure not to push down too hard. Place in the oven and bake for 30-35 minutes until rice is golden and crisp. Let it cool and then crumble.
  2. Meanwhile, add your kale to a bowl and drizzle with lemon juice and an optional splash of olive oil. Use your hands to massage for 15-30 seconds until tender. Add the remaining salad ingredients, including the crispy rice!
  3. Add all ingredients for dressing to a jar and stir to combine. Season to taste. Pour over salad right before serving!

Nutrition

Serving 1servingCalories 326kcalCarbohydrates 53gProtein 14gFat 8gSaturated Fat 1gPolyunsaturated Fat 2gMonounsaturated Fat 2gSodium 624mgPotassium 938mgFiber 9gSugar 10gVitamin A 8920IUVitamin C 150mgCalcium 281mgIron 4mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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8 Responses

  1. 5 stars
    This is so good! Even my husband liked it despite his usual disdain for kale. Lol On regular rotation now 🙂

    Reply

    1. My kale recipes tend to have a way of changing peoples minds! hehe so glad that you and the hubhy enjoyed this recipe and will continue to make it! Thanks for taking the time to leave a rating and review!

      Reply

  3. 5 stars
    My first time trying crispy rice and loved it! I halved the siracha, because I’m a spice sook.
    Super delish and incredibly satisfying.
    Thank you 🙂

    Reply

  4. 5 stars
    This was SO GOOD. The crispy rice makes this salad feel more like a meal and adds the best crunch. I’m already looking forward to making this again the next time I have leftover rice. My picky husband also loved this salad.

    Reply
5 from 4 votes

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