Crunchy Rice Salad Recipe with Sesame and Scallions

This Crispy Rice Salad is bright, crunchy and seriously addictive. Toasted rice is combined with cool Persian cucumber, green onions, shelled edamame and creamy avocado for a salad that’s full of contrasting textures and bold, balanced flavors. It makes a satisfying side or light main and serves 4 to 6.

Have you had crispy rice salad before?

I hadn’t until recently. While scrolling through short recipe videos I came across one almost identical to this salad and immediately wanted to recreate it. I made a few small tweaks to lift the flavors—nothing drastic, just enough to sharpen the dressing and boost the herb notes.

This salad is a flavorful, refreshing combination of textures: crunchy toasted rice, crisp cucumber, tender edamame and rich avocado. It’s simple to prepare and impressive to serve.

Inspiration for this salad comes from a Lao appetizer called nam khao, which traditionally mixes crunchy fried rice with fermented pork sausage, grated coconut, fresh herbs and peanuts, often served in lettuce cups. This version is a lighter, vegetable-forward interpretation that keeps the spirit of those crunchy, herby contrasts while staying vegetarian-friendly if you omit the sausage.

Although not a strict traditional recipe, this salad captures the vibrant, layered flavors and satisfying crunch that make the original so memorable. It’s an excellent side for grilled proteins or a bright addition to any summer meal.

To Make This Crispy Rice Salad You Will Need:

For the dressing:

• low-sodium soy sauce – or replace with low-sodium tamari for a gluten-free option.
• seasoned rice vinegar – adds sweetness and tang.
• toasted sesame oil – gives the dressing a warm, nutty aroma.
• olive oil – adds body and smoothness.
• fish sauce – a small amount brings savory depth and umami; adjust to taste or omit for a vegetarian version.
• brown sugar – balances the salty and acidic components.
• lime juice – bright citrus acidity to lift the dressing.
• garlic – grated for a sharp, fresh punch.

For the rice:

• leftover cooked rice – day-old rice works best; I used parboiled rice.
• chili garlic paste (sambal oelek) – adds heat and savory spice; adjust quantity to your tolerance.
• avocado oil or extra light olive oil – for tossing the rice before baking.

For the salad:

• Persian cucumbers – cool and crisp, sliced.
• shelled edamame – a great plant-based protein.
• green onions – thinly sliced for a mild onion note.
• fresh mint – finely chopped for a bright, herbaceous finish.
• cilantro – chopped to add freshness.
• avocado – diced for richness and creaminess.
• peanuts – optional, crushed for extra crunch and flavor.

Tip: Adding 1/2 cup toasted or crushed peanuts brings an extra layer of texture and saltiness.

Make the Dressing

Measure the dressing ingredients into a small bowl or a 2-cup measuring cup: 1/4 cup low-sodium soy sauce, 1/4 cup seasoned rice vinegar, 1 tablespoon toasted sesame oil, 1 tablespoon olive oil, 1 tablespoon brown sugar, juice of 1/2 lime, 1/2 tablespoon fish sauce and 1 clove grated garlic. Whisk thoroughly until the sugar dissolves and the dressing is smooth and balanced. Taste and adjust salt, acidity or sweetness as needed.

Make the Crispy Rice

Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper. In a bowl, toss 2 cups of cooked, day-old rice with 1 heaping tablespoon chili garlic paste and 3 tablespoons avocado oil (or extra light olive oil). Spread the rice in an even layer on the prepared sheet.

Bake on the center rack for about 40–45 minutes, stirring and spreading the rice every 10 minutes so it crisps and browns evenly. Remove when the rice is deeply golden and crunchy, then let it cool completely—the texture firms up as it cools.

Build the Salad

In a large mixing bowl combine 4 halved and sliced Persian cucumbers, 1 cup shelled edamame, 1 bunch sliced green onions, 1/2 bunch chopped mint and 1/2 bunch chopped cilantro. Add the cooled crispy rice and gently toss to integrate the textures.

Fold in 2 small diced avocados, pour the dressing over the salad and gently toss until everything is evenly coated. If using peanuts, sprinkle them on top just before serving to preserve their crunch.

I like to let the salad sit for 10–15 minutes so the flavors meld and the rice soaks up some dressing, then give it a final gentle toss before serving.

Storage and Serving Notes

This salad is best eaten the day it’s made. Leftovers will keep in the refrigerator for a day, but the cucumbers will soften and the toasted rice will lose some crispness. To preserve texture when meal prepping, store the crispy rice separately and assemble just before serving.

Recipe Details

Author: Laurie McNamara

Course: Salads, Side Dishes • Cuisine: Lao-inspired

Enjoy this Crispy Rice Salad as a refreshing side, a light lunch or a colorful addition to your next gathering. If you try it, note any adjustments you make to the heat, herbs or crunch—this recipe welcomes customization.