Crispy Rice Salad

Why You’ll Love It

Easy to make: This is a simple dish. You just need to season and bake leftover rice, prepare the salad ingredients and dressing ingredients and then toss everything together.
Incredible flavor: Every component of this crispy rice salad tastes great, from the fresh herbs and crisp vegetables to the sweet and zesty Asian style dressing.
A versatile option: Enjoy a small portion as a snack or appetizer or serve it as a side dish with your preferred protein or even as a main dish.
Naturally gluten-free: As rice is free from gluten and the other ingredients are gluten-free, this recipe is ideal for those who don’t eat gluten. You can either use gluten-free soy sauce (any without wheat flour as an ingredient) or sub tamari.
It’s also vegan: This salad is vegan and vegetarian friendly. If the honey is an issue, you can use agave syrup in its place.
And dairy free! Dairy isn’t used in many Asian recipes and doesn’t feature in this one either.

Crispy Rice Salad Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Cooked rice: Use day-old rice if possible because some of the moisture will have evaporated and the grains will separate more easily. If you use freshly cooked rice, the grains are far more likely to stick together (and they won’t crisp up if so). Use white or brown rice.
Vegetable oil: To help the rice crisp up. You can use another kind of oil if you want – canola oil, peanut oil or olive oil perhaps.
Aleppo chili flakes: An optional ingredient but a nice way to add some heat to the salad.
Edamame beans: Cook, cool and shell them first (you can use the frozen shelled or unshelled kind for this).
Avocado: Adds creaminess and flavor.
Peanuts: For crunch. Sub another type of nut if you prefer.
Fresh herbs: Fresh mint and cilantro work well in this crispy rice salad recipe.
Honey: To sweeten the dressing.
Toasted sesame oil: One of the dressing ingredients.
Lime juice: For a citrusy tang.

How to Make Nam Khao (Crispy Rice Salad)

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the rice: Spread the cooked, cooled rice over a baking sheet, add oil, chili flakes and salt and mix well to coat.
Cook the rice: Bake the rice until crispy and golden.
Make the salad dressing: Combine the dressing ingredients.
Assemble the salad: Add the edamame, cucumber, avocado, shallot, peanuts, and fresh herbs in a large salad bowl or large serving bowl. Add the dressing and toss to combine. Add the crispy rice when ready to serve and toss gently, then serve with extra peanuts and/or herbs if liked.

Substitutions and Variations

Adjust the spice level: Adjust the amount of Aleppo chili pepper flakes according to your spice preference. You can also substitute with red pepper flakes, which will make it spicier, or omit chili entirely for a milder dish. I like a mild to medium heat but everyone has their own preference.
Fresh herbs: For the freshest flavor, chop the cilantro and mint leaves just before using. You can also try adding other herbs like basil for a unique twist.
Veggie variations: Feel free to mix other vegetables into this rice salad, such as thinly sliced or diced bell peppers, radishes or shredded carrots for added color and crunch. Swap the shallot for red onion or green onions (spring onions).
Get fruity: Mango tastes delicious in this salad, or you could add some pineapple.
Different nuts: If you’re allergic to peanuts, try using cashews, almonds or sunflower seeds for a similar crunch.
Enhance the dressing: For added depth of flavor, consider using fish sauce in place of soy sauce.

Serving Suggestions

As an appetizer: Enjoy a small portion of crispy rice salad as an appetizer, perhaps paired with a scoop of Asian zoodle salad.
As a side dish: This salad goes perfectly with anything from Hunan chicken or chicken lo mein to hibachi steak or crispy ginger beef.
As the main course: Enjoy the salad with your preferred protein on top, perhaps rotisserie chicken, beijing noodles, pork chop bites or some grilled fish with homemade unagi sauce (eel sauce).

How to Store Crispy Rice Salad

Store: If you have leftovers, store the crispy rice separately from the salad to maintain its texture.
Freeze: Crispy rice turns mushy after freezing, so don’t freeze this salad.
Reheat: Reheat the rice in the oven for a few minutes to revive its crunch and then combine with the other ingredients.