I tend to fall into lunch hyper-fixations, and right now, this cucumber rice crispy salad is at the top of my list. Previous phases have included this caprese pasta salad and a Broccoli Caesar Saladbut this one might still be my favorite. Think crunchy cucumbers, irresistible bites of crispy rice, lots of fresh herbs, and a tangy, creamy miso dressing that ties it all together.
It also happens to be one of the easiest lunches to prepare. This Cucumber Crispy Rice Salad comes together with minimal hands-on time and only gets better the longer it sits. The vegetables add freshness and crunch, while the crispy rice and hearty protein make it satisfying enough to keep you full all afternoon.
Ingredients for this Cucumber Crispy Rice Salad
The ingredient list for this Cucumber Crispy Rice Salad is pretty simple, but each component brings something important to the dish: crunch, creaminess, brightness, or depth of flavor.
Rice. My favorite shortcut? Ready-made rice bags in the pasta section. I never thought I’d become a fan of pre-cooked rice, but it’s the ultimate quick meal hack. Day-old rice also works wonderfully, but if you’re short on time, this grocery store staple gets the job done.
Cucumbers. These provide the cool, refreshing crunch that makes the whole salad feel light and vibrant.
Snow peas. Their natural sweetness balances the umami-rich dressing while adding another layer of crunchy texture.
Herbs. The more, the better. Cilantro, green onions, and dill are my favorites, but feel free to use whatever you have on hand.
Pickled onions. I love the sweet-tangy bite they add, but they’re totally optional if you want to keep things simple.
Tofu. Every good breakfast needs protein. Ragged tofu with craggy edges crisps up beautifully, creating satisfying bites that will keep you full all afternoon.
Hummus. This is my cheat for an easy creamy dressing. Any ready-made hummus mixed with a big squeeze of lemon is the key to a quick and easy lunch.
How to Make This Cucumber and Crispy Rice Salad
The best part of this salad is the crispy rice and yes, you can make it in advance.
For a crispier texture, use ready-made rice or day-old rice. The slightly drier grains crisp up beautifully in the oven, becoming golden and crunchy for the perfect bite. Spread the rice in an even layer on a baking sheet, drizzle or spray with a little oil and bake until golden brown, stirring halfway through cooking. If you want to amp up the flavor even more, try using ready-made rice seasoned like cilantro and lime or spicy chili, although plain rice works just as well.
Because this salad leans more toward chopped salad territory, it helps keep everything a similar size. Chop the cucumbers and snow peas into equal-sized pieces, and crumble the tofu into bite-sized pieces so each bite gets a balanced mix of textures.
How to Store Leftovers
This Cucumber Crispy Rice Salad is a perfect make-ahead lunch. Because it doesn’t contain leafy greens, it keeps perfectly in the refrigerator without getting soggy. I like to make a batch and store it for up to 2-3 days, dressed or undressed – the flavors get even better as everything comes together.
For easy on-the-go lunches, portion the salad into Mason jars or airtight containers. By lunchtime, you’ll have a satisfying, flavor-packed meal ready to go.
Other Favorite Make-Ahead Lunches
If you love packing lunch, here are some other favorites our team turns to again and again:
Rainbow Cereal Bowl. A great component prep lunch that comes together in minutes.
Tomato hummus toasts. Toast is one of the simplest lunch hacks for something quick, delicious and satisfying.
Asparagus Frittata. A make-ahead, protein-rich egg pastry that’s easy to slice and pack for lunch throughout the week.
Cucumber and crispy rice salad
Description
An easy make-ahead lunch with crispy rice.
Ingredients
- 1 cup day-old rice or minute rice
- 1 block of tofu, crumbled
- 1 large cucumber, diced
- 2 cups snow peas, sliced
- fresh herbs: cilantro, green onions, dill
- 2 tablespoons pickled onion
- 2 – 3 tablespoons of hummus
- juice 1/2 lemon
Instructions
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Crisp the rice and tofu. Preheat the oven to 400°F and line a baking sheet with parchment paper. Spread the rice in an even layer on one side of the pan and drizzle lightly with oil. Crumble the tofu on the other side, drizzle with oil and season as desired. Bake for about 20 minutes, turning both halfway through cooking, until the rice is golden and crisp and the tofu is lightly browned. Let cool slightly.
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Assemble the salad. Chop the cucumbers, snow peas and herbs, then add them to a large serving bowl. Add crispy rice and tofu, mix with hummus and lemon juice and serve chilled.
Keywords : crispy rice, salad
The position I can’t stop making this crispy cucumber rice salad for lunch appeared first on Camille Styles.