Experience the vibrant flavors of Laotian cuisine with this delicious and refreshing Vegan Crispy Rice Salad, known as Nam Khao. Originating from Laos, this dish is a delightful combination of crispy jasmine rice, fresh herbs, crunchy peanuts, and a zesty dressing. Nam Khao is perfect for a light meal or a side dish, and its unique blend of textures and flavors will leave you craving more. It’s gluten-free and excellent for meal prep!

Ingredients

For the Salad:

  • Cucumber: Diced for a refreshing crunch.
  • Cilantro and Mint: Chopped for fresh, aromatic notes.
  • Shallots or Small Onions: Thinly sliced for mild sweetness.
  • Chili (optional): Finely chopped for a hint of heat.
  • Crushed Peanuts: For added crunch and nutty flavor.

For the Rice:

  • Cooked Rice: The base of your crispy delight.
  • Red Curry Paste: Adds a flavorful kick.
  • Oil: Helps achieve that perfect crispy texture.
  • Salt: Enhances all the flavors.

For the Dressing:

  • Ginger and Garlic: Minced for a punch of flavor.
  • Soy Sauce and Lemon Juice: For a tangy, umami taste.
  • Brown Sugar: Adds a touch of sweetness.
  • Oil: Blends everything smoothly.
  • Chili Crisp (optional): For extra spice.
  • Water: To adjust the dressing consistency.

Instructions on How to make this Crispy Rice Salad

Prepare the Rice:

Oven Method:

Crispy salad rice
Mix the cooked rice with red curry paste, oil, and salt until well combined. Spread evenly on a parchment-lined baking sheet, bake until crispy and golden, then let cool slightly.

Prepare the Salad:

Crispy salad 1
In a large bowl, combine the cucumber, cilantro, mint, shallots/onions, chili (if using), and crushed peanuts.

Make the Dressing

Crispy Salad 2
Whisk together ginger, garlic, soy sauce, lemon juice, brown sugar, oil, and chili crisp (if using). Add 1–2 tablespoons of water if needed to reach your desired consistency.
Crispy rice salad
Add the crispy rice, vegetables, and peanuts to a bowl. Pour over the dressing, toss to combine, and serve immediately.

    Why Crispy Rice Salad is a Great Recipe

    This Nam Khao recipe is a wonderful way to enjoy the fresh and vibrant flavors of Laotian cuisine. The crispy rice adds a unique texture, while the fresh herbs and tangy dressing create a refreshing and satisfying dish. Incorporating tofu or edamame boosts the protein content, and the addition of avocados provides healthy fats. It’s perfect for summer meals, light lunches, or as a side dish for any occasion. Plus, it’s gluten-free and ideal for meal prep!

    Tips and Hacks

    • Crispy Rice Perfection: Ensure the rice is well-coated with curry paste and oil for the best crispy texture.
    • Make Ahead: Prepare the rice and dressing in advance to save time.
    • Storage: Store leftovers in the refrigerator for up to 2 days, and reheat the rice to restore its crispiness.
    • Meal Prep Friendly: This salad holds up well, making it perfect for meal prepping your lunches for the week.
    • Ingredient Swaps: Use tamari instead of soy sauce to keep it gluten-free, and swap lemon juice for lime juice for a different citrus note.

    Origin of Nam Khao

    Nam Khao is a traditional dish from Laos, known for its unique preparation and flavorful ingredients. It’s commonly enjoyed as a street food and is a staple in Laotian cuisine, celebrated for its combination of crispy rice, fresh herbs, and tangy flavors. Traditional versions may include meat like chicken, but this vegan rendition offers a plant-based alternative without compromising on taste. Elevate your dinner game with plant-powered recipes from Dr. Vegan!

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    5 from 6 reviews

    Crispy Rice Salad

    Nam Khao, a traditional Laotian crispy rice salad, combines crispy rice, fresh herbs, and a tangy dressing, offering a delightful blend of textures and flavors. It’s perfect as a light meal or a side dish.
    Servings 4
    Prep Time 20 minutes
    Cook Time 25 minutes
    Total Time 45 minutes
    Print Recipe Pin Recipe Leave a Review

    Ingredients
     

    Salad:

    • 1 cucumber, diced
    • A handful of cilantro, chopped
    • A handful of mint, chopped
    • 2 shallots or small onions, thinly sliced
    • 1 chili, optional, finely chopped
    • 1/4 cup 30g crushed peanuts

    Rice:

    • 2 cups cooked rice, 370g
    • 2 tablespoons red curry paste
    • 2 tablespoons oil
    • 1 tbsp salt

    Dressing:

    • 1 tablespoon ginger, minced
    • 1 clove garlic, minced
    • 2 tablespoons soy sauce
    • Juice of 1 lemon
    • 1 tablespoon brown sugar
    • 1 tablespoon oil
    • 1 tablespoon chili crisp, optional
    • 1-2 tablespoons water, if needed, to thin the dressing

    Equipment

    • Non-stick baking sheet
    • Large mixing bowls
    • Small mixing bowl for dressing
    • Whisk

    Instructions
     

    Prepare the Rice:

      Oven Method:

      1. Preheat your oven to 375°F (190°C).
      2. In a large bowl, mix the cooked rice with red curry paste, oil, and salt until well combined.
      3. Spread the rice mixture evenly on a baking sheet lined with parchment paper.
      4. Bake for 20-25 minutes, stirring halfway through, until the rice becomes crispy and golden.
      5. Remove from the oven and let it cool slightly.
      6. Prepare the Salad:
      7. In a large bowl, combine the cucumber, cilantro, mint, shallots/onions, chili (if using), and crushed peanuts.

      Make the Dressing:

      1. In a small bowl, whisk together the ginger, garlic, soy sauce, lemon juice, brown sugar, oil, and chili crisp (if using).
      2. If the dressing is too thick, add 1-2 tablespoons of water to thin it out to your desired consistency.

      Assemble the Salad:

      1. Add the crispy rice to the salad bowl with the vegetables and peanuts.
      2. Pour the dressing over the salad and toss well to combine.
      3. Serve immediately and enjoy!

      Notes

      Customize the salad with your favorite vegetables or proteins.
      For an authentic experience, serve the salad in lettuce wraps.
      Adjust the chili level to your spice preference.

      Nutrition

      Calories: 275kcal

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