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This Crispy Rice Salad is just the most incredible mix of textures and flavours. Crispy, chewy clumps of rice, fresh vegetables and zingy herbs with a nutty, satay-like dressing. This is great hot or cold, as a side or main, and is naturally gluten free and vegan!
This Crispy Rice Salad is SO Good!
- Why choose this recipe? This Crispy Rice Salad recipe is just EVERYTHING you could want from a one-bowl salad dish and I cannot stop making it! This viral Thai crispy rice salad is a variation on the Laos dish Nam Khao. It’s got a bold, spicy satay-style dressing and lots of fresh veg. Naturally gluten free and packed full of goodness – it’s so filling!
- Hot or Cold: This crispy rice salad is so versatile – enjoy it while the rice is still hot, or prep it in advance and have it cold in lunchboxes. It’s great for meal prep, filling enough for a main course – but also equally as delicious as a side dish. If you make it in advance the rice goes a bit more chewy than crunchy, but I am totally digging it. Maybe even more so!
- Gluten and Dairy Free: This is one of those great ‘stealth’ gluten free meals which is also accidentally dairy and egg free too. In fact, if the curry paste doesn’t have fish sauce in, it’s completely vegan. You’d never know!
- Serving Suggestions: To be honest I could happily scoff a bowl of this on it’s own. But it’s also great with air fryer chicken thighs or some teriyaki salmon.
Ingredients and Substitutions
There’s a printable recipe card below for this crispy rice salad with the exact quantities, but here are the main ingredients and ideas for any swaps.
Don’t be put off by the amount of ingredients – most of them are storecupboard basics you’ll already have, or ones you can use over-and-over again with my recipes.
- Jasmine Rice: I use the pre-cooked packs of Jasmine Rice as it’s just quick and easy. You could use basmati rice or brown basmati rice instead, but I love the stickiness of the Jasmine rice.
- Rice Wine Vinegar: This is usually gluten free – not to be confused with shaoxing wine (rice wine) which is usually not gluten free.
- Sesame Oil: Essential for that crispy rice and nutty flavour.
- Sugar: Omit this, or use honey/maple syrup if you prefer.
- Tamari: This is essentially a gluten free soy sauce. Sadly normal soy sauce contains wheat flour so is not coeliac-safe.
- Peanut Butter: You can use smooth or crunchy, but I prefer smooth, creamy peanut butter in this dressing. Use tahini for a nut-free recipe.
- Thai Red Curry Paste: This adds a lovely spice – usually these are gluten free but double check.
- Lime: Or use a lemon if that’s all you have.
- Peanuts: Omit these or swap for some toasted sesame seeds for a nut-free recipe.
- Gluten Free Chilli Crunch: A lot of chilli crunch contains gluten but the Woolf’s Kitchen one is gluten free and SO good. The perfect thing to finish off this dish!
I also use a variety of vegetables for my crispy rice salad:
- Cucumber
- Spring Onions
- Edamame Beans
How to Make Crispy Rice Salad
Here are some step-by-step photos to show you how easy this crispy rice salad recipe is to make. Including both oven and air fryer methods of cooking the crispy rice!
If using a pouch of rice, use your hands to break it up so it’s not one solid block. Add to a bowl with all the other rice ingredients and mix well.
To make crispy rice in the oven: Preheat the oven to 220C / Fan 200C / Gas Mark 8 / 425F. Spread the rice out on a non-stick tray in one layer, then bake for 30-35 minutes. Stir once or twice during this time to ensure the rice cooked evenly.
To make crispy rice in the air fryer: Add the rice to the air fryer basket, spreading it into one layer. Air fry at 220C (425F), shaking the basket half-way through.
Add all the dressing ingredients (except the water) to a small blender and blitz – or blend using a hand blender in a jug.
Add the water gradually, blending between, until the dressing has reached the consistency you want. I like mine pourable but still nice and thick and creamy.
Finely slice the cucumber, chop the spring onions, and finely chop the coriander. Add to a large serving dish along with the chopped peanuts and edamame beans.
Add the cooked crispy rice, pour over the dressing and use two spoons to mix everything together thoroughly. Serve warm (or cold) with the chilli crunch drizzled on top, if using.
Frequently Asked Questions
Here are some FAQs about this crispy rice salad recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
If you want to meal prep this crispy rice salad recipe, I recommend storing all the components separately (veg, dressing and rice in three separate tubs) then mixing when serving. You may want to reheat the rice to crisp it up a little first.
That being said, I have kept leftovers in the fridge for a day-or-two and they’re just as good. The rice clumps go a little chewy, which I actually really loved!
No, I wouldn’t recommend freezing this crispy rice salad. It’s best eaten fresh, too.
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To make the crispy rice:
If using a pouch of rice, use your hands to break it up so it’s not one solid block – a few little clumps is fine. Add to a bowl with all the other rice ingredients and mix well. I find it easiest to use my hands to everything gets coated nicely.
To make in the oven: Preheat the oven to 220C / Fan 200C / Gas Mark 8 / 425F. Spread the rice out on a non-stick tray in one layer, then bake for 30-35 minutes. Stir once or twice during this time to ensure the rice cooked evenly.
To make in the air fryer: Add the rice to the air fryer basket, spreading it into one layer. Air fry at 220C (425F) for 10-11 minutes, shaking the basket half-way through, until the rice is golden and crispy.
To make the dressing:
Add all the dressing ingredients (except the water) to a small blender and blitz – or blend using a hand blender in a jug. Add the water gradually, blending between, until the dressing has reached the consistency you want. I like mine pourable but still nice and thick and creamy.
To construct the salad:
Finely slice the cucumber, chop the spring onions, and finely chop the coriander. Add to a large serving dish along with the chopped peanuts and edamame beans.
Add the cooked crispy rice, pour over the dressing and use two spoons to mix everything together thoroughly. Serve warm (or cold) with the chilli crunch drizzled on top, if using.
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