Cucumber Rice Salad with Crispy Rice and Tangy Gochujang Dressing
This cucumber rice salad combines crispy golden rice, juicy Persian cucumbers, and a tangy gochujang dressing in a vibrant, nutrient-packed dish. It's the best cucumber salad with rice! Perfect for light lunches or meal prep.
Ingredients
- 2 cups Jasmine rice, cooked
- 3 Persian cucumbers
- 1 shallot
- 1 tablespoon gochujang
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 1/2 tablespoons honey
- 1 1/2 tablespoons sesame oil
- 2 scallions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1/4 cup dried fried shallots
- 1/2 cup mint leaves, chiffonaded
- 1/2 cup cilantro leaves, whole
- 1/2 cup peanuts, toasted and chopped
- Chili oil, optional
Instructions
- Preheat your oven to the broil setting.
- Spread 2 cups of cooked Jasmine rice in a thin, even layer on a baking sheet.
- Drizzle the rice with oil, ensuring it’s lightly coated.
- Place the baking sheet under the broiler and cook for 5–10 minutes, stirring occasionally, until the rice is crispy and golden brown. Watch closely to avoid burning.
- Remove from the oven and let the rice cool completely.
- Thinly slice 3 Persian cucumbers, sprinkle with salt, and let them drain in a colander for 30 minutes to remove moisture.
- Thinly slice a shallot into crescents.
- In a large bowl, whisk together gochujang, rice vinegar, soy sauce, honey, and sesame oil until smooth.
- Toss the drained cucumbers with the sliced shallots and dressing.
- Add scallions and sesame seeds, then gently fold in the crispy rice to maintain texture.
- Mix in half the fried shallots and top the salad with remaining fried shallots, mint, cilantro, and peanuts. Drizzle with chili oil if desired.