Name: Crispy Rice Salad with Edamame, Avocado, Radishes, and Fresh Herbs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian Fusion
Ingredients: 350 g / 12 oz (about 3 cups) cooked basmati or long grain rice; 20 ml / 4 tsp neutral oil (for rice); 20 ml / 4 tsp soy sauce or tamari (for rice); 10 ml / 2 tsp toasted sesame oil or chili oil, or both; 15 ml / 1 tbsp neutral oil (like grapeseed) (for dressing); 20 ml / 1.5 tbsp soy sauce or tamari, more to taste (for dressing); 10 ml / 2 tsp maple syrup; 15 ml / 1 tbsp rice wine vinegar; 1 medium cucumber; 1 small avocado; 100 g / 3.5 oz edamame (frozen); 10 radishes; 200 g / 7 oz tenderstem broccoli; 2 small spring onions/scallions; A handful of mint and/or coriander; 50 g / 1/3 cup toasted peanuts, roughly chopped

Jump to Recipe· 4.4 from 2 reviews

If you’re craving a dish that marries satisfying crunch with vibrant freshness, look no further than this Crispy Rice Salad with Edamame, Avocado, Radishes, and Fresh Herbs Recipe. It’s a harmonious blend of textures and flavors that feels as delightful to eat as it is to share. Imagine crispy roasted rice mingling with tender edamame, creamy avocado, peppery radishes, and fragrant herbs—all tossed in a tangy, slightly sweet dressing that ties every bite together beautifully. This recipe is a celebration of simple ingredients elevated to something truly special, perfect for lunch, a light dinner, or an impressive side dish.

Ingredients You’ll Need

A wooden board holds a variety of fresh ingredients arranged neatly from top to bottom. At the top left are small bunches of bright green broccolini with delicate florets. To the right, a small white bowl contains a dark sauce with visible chili flakes, next to a whole green cucumber positioned vertically. Below the sauce bowl is a small white bowl filled with salted peanuts. Half of a ripe avocado, showing its light green inside and a large seed, sits next to the peanuts. Below the avocado, three bright red radishes with shiny skin are grouped together next to a bundle of fresh green herbs including cilantro, mint, and green onions with white bases. To the left of the radishes, a small white bowl holds green edamame beans. At the bottom left corner, a white bowl contains fluffy white rice with loose grains. The entire setup rests on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a crucial role, bringing a unique texture, taste, or color to the plate. Together, they create a vibrant and well-balanced salad that’s both nourishing and irresistible.

350 g cooked basmati or long grain rice: Using day-old rice is key for that perfect crispy texture when baked.
20 ml neutral oil: Helps the rice crisp up beautifully without overpowering flavors.
20 ml soy sauce or tamari: Adds a lovely umami depth to the rice as it roasts.
1 medium cucumber: Provides a refreshing crunch to balance the warmth of the crispy rice.
1 small avocado: Brings creamy richness that contrasts wonderfully with the other textures.
100 g edamame: These buttery green peas boost protein and add a tender bite.
10 radishes: Offer a peppery zing and bright color that livens the salad.
200 g tenderstem broccoli: Adds a subtle sweetness and satisfying crunch when blanched just right.
2 small spring onions/scallions: Give a mild onion flavor that wakes up the dish.
A handful of mint and/or coriander: Fresh herbs elevate the salad with bursts of fragrance and brightness.
50 g toasted peanuts, roughly chopped: These add nutty warmth and another layer of crunch on top.
10 ml toasted sesame oil or chilli oil (or both): Introduces a deliciously toasty or spicy note to the dressing.
15 ml neutral oil (like grapeseed): Balances the dressing with a smooth base.
20 ml soy sauce or tamari, more to taste: Ensures the dressing has enough savory punch.
10 ml maple syrup: Provides a subtle sweetness that complements the salty and sour elements.
15 ml rice wine vinegar: Gives the dressing its bright, tangy finish.

How to Make Crispy Rice Salad with Edamame, Avocado, Radishes, and Fresh Herbs Recipe

Step 1: Prepare and Crisp the Rice

Start by preheating your oven to 200° C (390° F, no fan) and get a large baking tray ready. In a bowl, toss the cooled cooked rice with neutral oil and soy sauce. This step not only flavors the rice but also ensures every grain crisps up evenly when baked. Spread the rice in a single layer on the tray and bake for about 30 minutes, stirring halfway through to ensure even browning. Once out of the oven, allow it to cool slightly—it will crisp up even more as it cools, giving you that wonderful crunch in every bite.

Step 2: Blanch the Broccoli

While the rice is baking, prepare the tenderstem broccoli by cutting it into bite-sized pieces. Bring a pot of water to a boil and then add the broccoli, cooking for about 3 minutes until just tender but still retaining a crunch. Immediately transfer the broccoli to a bowl of ice water to stop cooking and preserve its vibrant green color and crispness. Drain well before adding to your salad mix to keep textures fresh.

Step 3: Cook the Edamame

In the same boiling water, cook the edamame for about 10 minutes until tender. Then, like the broccoli, plunge the edamame into cold water to keep their beautiful color and fresh texture. Drain thoroughly to avoid watering down the salad.

Step 4: Chop and Prepare Your Veggies and Herbs

Dice the cucumber and avocado into small cubes for bursts of freshness and creaminess. Slice radishes into thin matchsticks to add that peppery snap and bright pink pops of color. Finely chop your spring onions and herbs—choose mint, coriander, or a mix of both—to impart herbal brightness that makes this salad feel so alive.

Step 5: Whisk Together the Dressing

In a small bowl, combine toasted sesame oil or chili oil, neutral oil, soy sauce or tamari, maple syrup, and rice wine vinegar. Whisk thoroughly until the dressing emulsifies and balances sweet, salty, and tangy notes perfectly. Tasting as you go will help you adjust the flavors just right.

Step 6: Assemble the Salad

Mix together all the prepared vegetables, spring onions, and fresh herbs in a large bowl. Pour the dressing over and toss gently to coat everything evenly without mashing the avocado. Transfer the vibrant salad to a serving dish or individual bowls.

Step 7: Add the Crispy Rice and Peanuts

Sprinkle the cooled, crispy rice generously over the top, followed by a hearty handful of roughly chopped toasted peanuts. This final topping adds incredible texture and nutty flavor that transforms the salad into something utterly satisfying and crave-worthy.

How to Serve Crispy Rice Salad with Edamame, Avocado, Radishes, and Fresh Herbs Recipe

A close-up image of a white plate filled with a colorful salad made of several layers. The bottom layer is bright green broccolini stalks, which look fresh and crisp. On top of the broccolini, there is a mix of whole and chopped light green edamame beans and thin slices of red radish with white centers. The top layer consists of golden brown crispy fried shallots or onions, adding a crunchy texture, scattered with broken pieces of light brown peanuts. Small green mint leaves and fresh light green cilantro bits are sprinkled throughout, adding liveliness and freshness. The plate is placed on a white marbled surface, with a silver fork and spoon resting on the right side. The background shows a blurred white bowl with more peanuts. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make your Crispy Rice Salad with Edamame, Avocado, Radishes, and Fresh Herbs Recipe even more special, consider sprinkling extra herbs, a squeeze of fresh lime juice, or some crispy fried shallots over the top. These little touches brighten the flavors and add an inviting aroma that will have everyone reaching for their plates.

Side Dishes

This salad shines both as a standalone dish or paired with other light fare. Grilled tofu or tempeh turn this into a robust meal, while a simple miso soup or steamed dumplings complement its Asian-inspired flavors beautifully. For a heartier spread, roasted chicken or fish also pairs wonderfully.

Creative Ways to Present

Try serving the salad in individual bowls layered with crispy rice at the bottom and topped with fresh ingredients for a stunning presentation. Alternatively, use edible lettuce cups for a fun finger-food approach. You can also transform it into a colorful Buddha bowl by adding roasted sweet potatoes or pickled vegetables alongside.

Make Ahead and Storage

Storing Leftovers

Store leftover salad components separately whenever possible—keep the crispy rice in an airtight container at room temperature, while the dressed salad mix stays fresh in the fridge for up to two days. Combining just before serving helps maintain the crispness and avoid sogginess.

Freezing

This salad is best enjoyed fresh, so freezing is not recommended. The fresh herbs, avocado, and crispy rice would lose their texture and flavor after freezing and thawing.

Reheating

If you want to enjoy the crispy rice warm, gently reheat it in a dry skillet or oven to restore its crunch. Avoid reheating the dressed salad as the fresh vegetables and herbs may become wilted and watery.

FAQs

Can I use another type of rice for this recipe?

Absolutely! While basmati or long grain rice works best for crisping due to their light, fluffy texture, jasmine rice or even sushi rice can also work well. Just make sure the rice is cooked and cooled before baking.

Is it necessary to blanch the broccoli and edamame?

Blanching helps maintain the bright color, fresh texture, and vibrant flavor of the broccoli and edamame. It also removes any raw bitterness, making the salad more enjoyable overall.

Can I make this salad vegan?

Yes, the recipe is naturally vegan as is. Just be sure to use tamari or a vegan-friendly soy sauce and enjoy the wholesome plant-based goodness!

What can I substitute for the toasted peanuts?

If peanuts aren’t your favorite or if you have allergies, try toasted almonds, cashews, or pumpkin seeds. They all add that wonderful crunch and a nutty depth to the salad.

How should I store leftover crispy rice?

Keep leftover crispy rice in an airtight container at room temperature and avoid refrigerating it, as the moisture can make the rice lose its crunch. Reheat gently before serving for the best texture.

Final Thoughts

This Crispy Rice Salad with Edamame, Avocado, Radishes, and Fresh Herbs Recipe captures the joy of fresh, crunchy, flavorful eating in one bowl. It’s a recipe I find myself reaching for again and again, whether for a quick lunch or a colorful side at dinner. Give it a try and watch how easily it becomes your new favorite way to enjoy rice and veggies together in perfect harmony.