This Crispy Rice Salad combines contrasting textures and bright flavours: crunchy, chewy rice clusters, crisp vegetables and fresh herbs, all tossed in a nutty, satay-style dressing. It works hot or cold, as a main or a side, and is naturally gluten free and suitable for vegans if you choose a vegan curry paste.
This Crispy Rice Salad is SO Good!
- Why choose this recipe? This viral-style Thai-inspired Crispy Rice Salad riffs on the Laotian dish Nam Khao, delivering bold, spicy satay flavour and plenty of fresh veg. It’s filling, naturally gluten free, and full of satisfying contrast.
- Hot or cold: Serve it straight away while the rice is still crisp, or prepare ahead for lunches — the rice will become chewier but remains delicious. It’s equally good as a main or a side.
- Gluten and dairy friendly: The recipe is gluten free when you use tamari and gluten-free curry paste. It’s also egg- and dairy-free; use a vegan curry paste to keep it fully vegan.
- Serving suggestions: Enjoy a bowl on its own or pair with roasted or grilled proteins for a heartier meal.
Table of Contents
- This Crispy Rice Salad is SO Good!
- Ingredients and Substitutions
- How to Make Crispy Rice Salad
- Frequently Asked Questions
- More Salad Recipes
- Crispy Rice Salad Recipe
Ingredients and Substitutions
Below is a summary of the main ingredients and simple swaps. Exact quantities appear in the recipe card further down.
Most items are pantry staples or versatile ingredients you can reuse in other recipes.
- Jasmine rice: I prefer pre-cooked jasmine for its slightly sticky texture, but basmati or brown basmati will work.
- Rice wine vinegar: Usually gluten free; don’t confuse it with shaoxing wine.
- Sesame oil: Adds the nutty flavour essential to the crispy rice.
- Sugar: Optional — substitute honey or maple syrup, or omit.
- Tamari: A gluten-free alternative to soy sauce; avoid standard soy sauce if you need gluten-free.
- Peanut butter: Smooth or crunchy works. Use tahini to make the dressing nut-free.
- Thai red curry paste: Adds spice and depth — check the label if you need it gluten free.
- Lime: Use lemon if preferred.
- Peanuts: Swap toasted sesame seeds or omit for a nut-free version.
- Chilli crunch: Optional finishing touch — many brands contain gluten, so choose a gluten-free version if required.
Typical salad vegetables used:
- Cucumber
- Spring onions
- Edamame beans
- Fresh coriander
How to Make Crispy Rice Salad
Here are the main steps, including both oven and air fryer methods to crisp the rice.
If using a pouch of cooked rice, break it up with your hands so it’s not one solid block, leaving some small clumps for texture. Combine the rice with the rice-seasoning ingredients before crisping.
Oven method: Preheat to 220°C / Fan 200°C (425°F). Spread the rice in a single layer on a non-stick tray and bake 30–35 minutes, stirring once or twice so it browns evenly.
Air fryer method: Spread the rice in the basket in one layer. Air fry at 220°C (425°F), shaking or stirring halfway through, until golden and crisp.
For the dressing, add all ingredients except the water to a small blender and pulse until smooth, or use a hand blender in a jug. Add cold water gradually and blend to a pourable but thick, creamy consistency.
Finely slice cucumber, chop spring onions and coriander, then combine with edamame and chopped peanuts in a large serving bowl. Add the cooked crispy rice, pour over the dressing, and toss thoroughly using two spoons. Serve warm or chilled, finishing with chilli crunch if you like.
Frequently Asked Questions
Answers to common questions about making and storing this salad.
Yes. For meal prep, store components separately — rice, dressing and salad veg in three containers — and mix when serving. Reheat the rice briefly to refresh its crispiness if desired. Leftovers kept in the fridge for a day or two are still enjoyable, though the rice will be chewier.
Freezing is not recommended. The texture and dressing won’t hold up well after freezing and thawing; the salad is best eaten fresh.
More Salad Recipes
If you enjoyed this recipe, try other gluten-free salads for more variety and inspiration.
- Potato Salad
- Chicken and Bacon Pasta Salad
- Tuna Pasta Salad
- La Scala Chopped Salad
- Gluten Free Couscous Salad
- Watermelon and Feta Salad
- Hot Honey Beef Bowls
Have you tried this recipe?
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Crispy Rice Salad Recipe
Equipment
- stick blender (or small blender)
Ingredients
For the crispy rice:
- 250 g cooked jasmine rice
- 0.5 tbsp rice wine vinegar
- 0.5 tbsp toasted sesame oil
- 1 tsp granulated sugar (optional)
- 1 tbsp gluten-free tamari
For the dressing:
- 25 g peanut butter
- 1 tbsp gluten-free tamari
- 1 tbsp Thai red curry paste
- Juice of 1 lime
- 3–4 tbsp cold water, to thin
For the salad:
- 0.5 large cucumber, thinly sliced
- 2 spring onions, chopped
- 35 g chopped unsalted peanuts
- 90 g cooked edamame beans
- 2–3 tsp gluten-free chilli crunch (optional)
- 1 handful fresh coriander, finely chopped
Instructions
To make the crispy rice:
- If using pouch rice, break it up by hand into small clumps and mix with the vinegar, sesame oil, sugar and tamari so everything is coated.
- Oven method: Preheat to 220°C / Fan 200°C (425°F). Spread rice in one layer on a non-stick tray and bake 30–35 minutes, stirring once or twice until golden and crisp.
- Air fryer method: Spread rice in the basket and air fry at 220°C (425°F) for about 10–11 minutes, shaking halfway through, until crisp and golden.
To make the dressing:
- Blend the peanut butter, tamari, red curry paste and lime juice in a small blender or with a hand blender. Add cold water gradually until you reach a thick, pourable consistency.
To construct the salad:
- Combine cucumber, spring onions, coriander, edamame and peanuts in a large bowl.
- Add the crispy rice, pour over the dressing and toss gently to combine. Serve warm or cold with chilli crunch if desired.
Video
More Salad Recipes
Chickpea and Halloumi Salad
Mexican Corn Salad
Gluten Free Tuna Pasta Salad
Prawn Poke Bowls
Greek Salad
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