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Crispy Rice Salad with Cucumber and Edamame

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This Crispy Rice Salad with cucumber and edamame is crunchy, fresh, vegan, gluten-free, and packed with flavor. Golden chili crisp rice gets tossed with cucumber, edamame, sugar snap peas, avocado, fresh herbs, peanuts, sesame seeds, and a sweet-spicy ginger lime dressing for a satisfying lunch, dinner, or meal prep salad.

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The BEST Crispy Rice Salad!

If you’ve spent more than five minutes on social media this year, you’ve probably seen a crispy rice salad… or fifty of them, lol.

And honestly? I get the hype.

There is something ridiculously satisfying about those little golden, crunchy bites of rice mixed with crisp vegetables, fresh herbs, creamy avocado, and a bold, punchy dressing. It’s fresh and light to hit like a salad, but simultaneously makes you forget the takeout order you were craving.

Asian-inspired food has always been one of my favorite cuisines to cook. In fact, it was one of the very first types of food I became completely obsessed with learning how to make at home. Which, years later, has worked out pretty well, because Eric would happily eat Asian food every single day if it was up to him! Over the years, I’ve learned that making it at home is healthier than ordering takeout, but it’s also often fresher, brighter, loaded with more vegetables, and somehow even more satisfying.

Over the years, I’ve learned that making it at home is often healthier than ordering takeout, but it’s also fresher, brighter, loaded with more vegetables, and somehow even more satisfying.

So yes, there may be hundreds of crispy rice salad viral recipes floating around the internet right now, but this is the one I hope you’ll make.

Why You’ll Love this Cucumber Edamame Salad

The texture, the lack of lettuce, the flavors.. just to name a few!

The rice gets tossed with coconut aminos and chili crisp before crisping up into irresistible little golden bites, then gets folded together with crunchy cucumber, sweet sugar snap peas, protein-packed edamame, creamy avocado, loads of fresh cilantro and mint, roasted peanuts, and sesame seeds. Everything is coated in the most addictive sweet, tangy, spicy ginger-lime dressing that somehow makes every ingredient taste even better than it already did on its own.

It’s also naturally vegan and easy to make gluten free as long as you use gluten-free chili crisp and coconut aminos.

It’s surprisingly simple to make, packed with fresh ingredients, and will satisfy everyone at the table. Which, if you ask me, is exactly why this crispy rice trend deserves all the attention it’s getting!

What is Crispy Rice Salad?

Okay, so you might be like, “But Jackie, what is a crispy rice salad?” and to that I’d say, it’s exactly what it sounds like: a salad with crispy rice! Basically, imagine all the ingredients you love the most about a salad tossed in a delicious dressing but also tossed with rice that’s been seasoned and baked until golden and crisp. Yah, I KNOW.

The contrast is what makes it so good. You get crunchy rice, crisp vegetables, creamy avocado, fresh herbs, and a bold dressing all in one bite. It’s part salad, part grain bowl, part snacky-crunchy dream.

Crispy Rice Salad Ingredients

Every ingredient in this cucumber edamame salad with crispy rice adds flavor, texture, freshness, or staying power.

Jasmine Rice: Creates the crispy base of the salad. It has a soft, slightly sticky texture once cooked, which helps it crisp into little golden clusters in the oven. For best results, cook the rice the day before so it has time to cool and dry out.
Coconut Aminos: When added to the rice helps season it with the perfect salty-sweet umami vibe that also helps crisp everything up in the oven.
Chili Crisp: Gives the rice heat, savory depth, and a little extra oil to help it crisp up when baking.
Persian Cucumber: For that cool crunch and freshness in the salad. I prefer Persian cucumbers for a salad like this, but English cucumber will also work.
Edamame: Here for the plant-based protein and fiber and loved for the satisfying bite it provides in the recipe.
Sugar Snap Peas: Bring sweetness and crunch and add to the vibrancy of this salad. They pair beautifully with the cucumber, edamame, and ginger lime dressing.
Avocado: For the contrast in texture, avocado is the perfect creaminess and balance all the crunchy ingredients need.
Cilantro: Adds bright, fresh flavor that works so well with lime, ginger, and chili crisp.
Mint: Makes the salad feel extra refreshing and gives every bite a cooling lift.
Green Onions: Added for a mild onion flavor and freshness without overpowering the salad.
Roasted Peanuts: Salty, crunchy and a little richness that helps tie it all together.
Sesame Seeds: Add nutty flavor and texture. They also give the salad that final little restaurant-style finish.

Sweet and Spicy Ginger Lime Dressing Ingredients

This is the dressing for edamame salad that ties everything together. It’s sweet, spicy, tangy, and so easy to shake up in a jar!

Coconut Aminos: Create the savory, salty-sweet base of the dressing. You could also use tamari or soy if that’s what you have on hand.
Rice Vinegar: Tang and brightness that only comes from rice vinegar help balance the other ingredients of the dressing perfectly.
Lime Juice: Keeps the dressing bright and fresh. It makes the whole salad taste more vibrant.
Maple Syrup: For a touch of sweetness that rounds out all the other ingredients in the dressing.
Ground Ginger: The perfect touch of warmth and that classic zingy flavor you’d get from an asian dressing.
Garlic Powder: Adds savory depth and blends easily into the dressing.
Sriracha: A touch of heat and chili-garlic flavor which can be adjusted based on your personal preferences.
Olive Oil or Tahini: Either will work; olive oil makes the dressing glossy and vinaigrette-like, while tahini makes it creamy and oil-free. Both work, so use whichever you prefer.

How to Make This Crispy Rice Salad

Cook and Cool the Rice

Cook the jasmine rice according to package directions. For the best texture, let it cool in the fridge overnight so it can dry out completely. If you’re making this the same day, spread the cooked rice onto a plate or baking sheet and place it in the fridge or freezer until completely cool. This step matters because warm, wet rice won’t crisp as well.

Bake the Chili Crisp Rice

Preheat the oven to 400°F. Spread the cold rice on a large metal baking sheet. Add the coconut aminos, chili crisp, and a sprinkle of salt. Toss everything together until the rice is evenly coated, then spread it into an even layer.

Bake for 15–25 minutes, tossing once halfway through, until golden and crisp. Keep an eye on it near the end because the crispiness happens fast.

Build the Salad

While the rice bakes, add the cucumber, edamame, sugar snap peas, avocado, cilantro, mint, green onions, roasted peanuts, and sesame seeds to a large salad bowl.

Make the Dressing

Add the coconut aminos, rice vinegar, lime juice, maple syrup, ground ginger, garlic powder, sriracha, and olive oil or tahini to a jar.

Whisk or shake until combined. Taste and adjust to your liking with extra maple syrup, sriracha, or lime.

Toss Right Before Serving

Right before serving, pour the dressing over the salad and toss with the crispy rice. This timing is key. The rice is best when it stays crunchy, so don’t add it too early if you’re not serving right away. If you’re meal prepping this, keep the dressing and crispy rice separate from the other ingredients until ready to serve.

How to Store Rice Salad Recipe Leftovers

This salad is best served right after tossing, but you can absolutely prep the components ahead. Store the crispy rice in an airtight container at room temperature once fully cooled. Store the salad ingredients in the fridge, and keep the dressing in a separate jar.

When you’re ready to eat, toss everything together right before serving. If you’ve already mixed the salad, leftovers will still taste good the next day, but the rice will soften.

For the best meal prep version, keep the rice, dressing, and avocado separate until serving.

Tips for Making the Perfect Crispy Rice Salad

Use cooled rice. Day-old rice works best because it’s drier and crisps more easily.
Spread the rice out. If the rice is too crowded on the baking sheet, it will steam instead of crisp.
Use a metal baking sheet. Metal helps create better browning and crispier edges and keeps the rice from sticking to parchment or tinfoil.
Toss halfway through. This helps the rice crisp evenly, and watch closely near the end. Crispy rice can go from golden to too dark quickly.
Add crispy rice right before serving. This keeps the texture crunchy.

Crispy Rice Salad FAQ

Can I make this crispy rice salad ahead of time? Yes, but store the components separately. Keep the crispy rice, salad ingredients, dressing, and avocado separate, then toss everything together right before serving.

Is this crispy rice salad gluten-free? As written, the recipe is totally gluten-free. Just make sure you check your condiments like coconut aminos and chili crisp.

Can I use leftover rice? Yes, and actually leftover rice is ideal for this recipe because it’s already cold and slightly dried out, which helps it crisp in the oven.

Can I use brown rice? Yes. Brown rice can work, though the texture may be a little chewier and less light than jasmine rice. Make sure it’s fully cooled before baking.

What can I use instead of peanuts? Cashews, almonds, sesame sticks, sunflower seeds, or pumpkin seeds would all work. Use whatever crunchy topping you love.

Can I add more protein? Yes. Edamame already adds protein, but you can add crispy tofu, tempeh, extra edamame, hemp seeds, or baked chickpeas to increase the protein.

Is this a main dish or side dish? It’s whatever you want it to be! The salad on its own is absolutely hearty enough to be a main, but if you want to share it with others, here are a few recipes you could serve it alongside: crispy tofu, noodle soup, veggie dumplings, or fresh rolls.

Did you make this recipe?

If you made this crispy rice salad, I’d love to hear what you think. Leave a comment and rating below!

Try These Other Lettuce Free Salads Next!

If you loved this salad, try these other fresh, crunchy, lettuce-free salads next:

Addictive Cabbage Salad

Ribbon Carrot Salad

Summer Peach Salad with Corn and Chickpeas

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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