Nothing is boring about this Vegan Crispy Rice Salad. It's satisfying, filling, deliciously crunchy, topped with the right amount of crispy tofu and rice. It's also protein-rich, nutritious, and made with only good-for-you ingredients. Enjoy it for lunch, light dinner, as a side dish, or take it to potlucks or picnics because everyone will love this salad.
I love filling and hearty salads, especially when they take little time to make. Like my Vegan Orzo Pasta Salad or Vegan Three Bean Salad, I use organic, triple-washed greens from Organicgirl to make this salad super easy. Plus, they deliver an assortment of fresh greens straight to your door, and everything comes in 100% recyclable boxes. You will love their products.
I'm also playing with different textures and flavors with crispy rice and tofu, crunchy vegetables and legumes, and a heavenly tangy dressing. Let's make it!
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Ingredients To Make This Popular Salad:
This easy lunch takes little time to make thanks to a few fresh ingredients that you can easily find at your local grocery store, online, or even in Asian supermarkets. Here's what you need.
- Organicgirl romaine: Organicgirl has a great selection of fresh greens, and this time, I'm using their romaine lettuce as a base for this salad. It's crispy, nutritious, and naturally sweet. Get enough because you also want to make my Avocado Pine Nut Pesto Salad.
- Rice: Pre-cooked and cooled rice, like white, brown, or basmati rice, is best for creating a crispy texture when pan-fried. White rice, like basmati or jasmine rice, will work best. Or use any leftover rice served with my Butter Bean Curry.
- Green onions: These add a fresh kick. Spring onions can be used interchangeably.
- Edamame beans: A protein-packed addition, these little green gems bring a delightful flavor.
- Tofu: This is a fantastic plant-based protein source that, when pan-fried, adds a crispy texture, as in my Vegan Thai Green Curry With Crispy Tofu.
- Cilantro: You only need a little bit of this herb to brighten the salad with its fresh, zesty flavor.
- Persian cucumbers: These thin-skinned cucumbers offer a refreshing crunch, perfect for salads like my Sweet pepper Cucumber Crunch Salad.
For the dressing:
- Toasted sesame oil: This oil adds a nutty flavor that elevates the dish's overall taste. I also use it to make my Tofu Wontons—delicious.
- Vegan mayo: Creates a creamy base that binds the salad ingredients together.
- Sweet chili sauce: Adds a touch of sweetness and heat. Use this sweet chili sauce for a naturally sweetened one.
- Sriracha: For those who like a bit of spice in their delicious salad.
- Chili crunch oil: For an extra kick and crunchy texture.
How to Make This Crispy Rice Cucumber Salad:
It's so easy that you'll make this salad on repeat. Plus, the textures and flavors are simply addictive.
- Prepare the Tofu: Press and cube the tofu. Then, pan-fry in heated toasted sesame oil over medium heat until golden brown on both sides. Set aside on a paper towel-lined plate to absorb excess oil.
- Crisp the Rice: In the same pan, pan-fry some rice in the same oil until golden and crispy. Use a wooden spoon to break up the rice into larger pieces.
- Prepare the Salad: In a large bowl, combine the Organicgirl romaine lettuce and edamame with the rest of the chopped veggies and herbs. Toss gently to mix.
- Make the Dressing: In a small bowl, whisk together the mayo, chili sauce, sriracha, and chili crunch oil until smooth.
- Assemble the Salad & Serve: Add the crispy rice and tofu to the salad ingredients in the large serving bowl. Drizzle on top of the homemade dressing and gently toss to coat everything evenly.
Top Tips:
Here are a few of my tips for making the best vegan crispy rice salad. Some components are also easily prepped in advance.
- For a crispier texture, It's easier to get a crispy texture when pan-frying day-old or pre-cooked rice.
- Don’t skip the fresh herb: Cilantro adds an essential flavor and a refreshing touch to the salad. I highly recommend adding it.
- Meal prep: You can prepare the dressing and pre-cook the rice. With Organicgirl fresh greens, the salad is tossed together in minutes.
Variations and Substitutions:
I can recommend a few substitutions and variations in case you want to change up the flavors or replace certain ingredients. Let's have a look.
- Tofu substitute: If you’re not a fan of tofu, feel free to substitute it with crunchy peanuts or any protein of your choice, like chickpeas.
- Flavor twist: For a refreshing twist, add lime juice or lemon juice to the dressing. A bit of lemon or lime zest can also work. Always taste test and adjust when needed.
- Different veggies: Add a different green leaf lettuce, like the one I use in my Cauliflower Tabbouleh Salad, or add a small red onion for more crunch and flavor.
- Different herb: If you don't like cilantro, try parsley or a finely chopped small fennel bulb. Fresh mint can also work.
- Different presentation: Combine veggies and herbs except for the green lettuce, serve with the tofu and rice mixture over lettuce wraps, and drizzle the dressing on top. This makes a beautiful presentation for entertaining guests.
- Rice: You can choose any rice, preferably day-old rice. But choose brown over white to add more nutrients and fiber to this vegan crispy rice salad.
Equipment Used:
Here's what you need to make this crispy rice salad.
- Measuring Spoons and Cups: These are used to measure ingredients accurately.
- Large Skillet: To pan-fry the rice and tofu.
- Cutting Board and Knife: To prepare and chop the veggies.
- Large and Small Mixing Bowls: For mixing the salad and making the dressing.
- Wooden Spoons: To toss and combine.
- Large Plate Lined with Parchment Paper: To absorb any excess oil of the pan-fried tofu.
Storage:
Store any leftovers in an airtight container in the fridge. This salad is best enjoyed fresh, but it can be kept for up to 2 days.
Recipe FAQs:
Yes, this salad is perfect for gluten-sensitive diets.
You can prep all the ingredients in advance, but for optimal crunchiness, it’s best to assemble the salad just before serving.
More Amazing Salads You Should Make Next:
Looking for other delicious vegan salad recipes like this crispy rice salad? Try these:
This delicious vegan salad is a flavorful meal option with its crunchy textures, fresh flavors, and fresh ingredients. It's a quick, satisfying dish and so easy to customize. Enjoy!
If you try this Vegan Crispy Rice Salad Recipe, I’d really love to hear your thoughts in the comments below. I’d also really appreciate a recipe card rating! Make sure to share it on social media and tag @theallnaturalvegan to be featured! Thank you for supporting The All Natural Vegan!
Delicious Vegan Crispy Rice Salad
Equipment
Ingredients
Salad Ingredients:
- 1 container organicgirl romaine
- 1 cup rice
- 3 green onions
- 1 cup edamame
- 1 block extra firm tofu
- ⅓ cup cilantro
- 3-5 Persian cucumbers
- 2 tablespoons toasted sesame oil separated
Homemade dressing:
- ⅓ cup vegan mayo
- 1 ½ tablespoon sweet chili sauce
- 1 ½ tablespoon sriracha
- ½ teaspoon chili crunch oil optional
Instructions
Prepare the Tofu:
- Press and cube the tofu. Heat 1 tablespoon of toasted sesame oil in a pan over medium heat, then pan-fry the tofu cubes until crispy and golden on all sides. Set aside.
Crisp the Rice:
- In the same pan, add 1 tablespoon of toasted sesame oil and spread a thin layer of cooked rice. Let it fry until the bottom is golden and crispy.
Prepare the Salad:
- In a large bowl, mix the organicgirl romaine, chopped green onions, edamame, cilantro, and sliced Persian cucumbers.
Make the Dressing:
- In a small bowl, whisk together the vegan mayo, sweet chili sauce, sriracha, and optional chili crunch oil until smooth.
Assemble the Salad:
- Add the crispy rice and tofu to the salad. Drizzle the homemade dressing over the top and gently toss to coat all the ingredients.
Serve and Enjoy:
- Enjoy this crunchy, savory, and fresh Crispy Rice Salad packed with flavor and plant-based goodness!
Related Vegan Asian Recipes:
Make sure to check out some of the other Asian and Asian-inspired recipes on my website!
David
My son is vegan and this sounds amazing. Going on the menu this week!
Katie
oh that's awesome! I hope he enjoys it 🙂
Thoko
This looks amazing Katie, can't wait to try it!!