Crispy Rice Salad with Chimichurri Dressing

Crispy rice is the new crouton. Pass it on.

Crispy Rice Salad with Chimichurri Dressing

This crunchy, herby salad uses crispy rice as the base for serious texture and flavor. Tossed with fresh veggies and finished with a bold drizzle of our Chimichurri, it’s a salad you’ll actually crave.

Ingredients:

• 2 cups cooked jasmine or basmati rice (cold or day-old)
• 1 tbsp neutral oil (like avocado or grapeseed)
• 1/2 cup shredded carrots
• 1/2 cup chopped cucumber
• 1/4 cup chopped green onion
• 1/4 cup fresh herbs (cilantro, mint, or both)
• 1 pack Howl at the Spoon Chimichurri Sauce
• Salt & pepper to taste
• Optional: crushed peanuts or toasted sesame seeds

Instructions:

1. Heat oil in a skillet over medium-high heat. Spread rice into a flat layer and press down lightly.
2. Let it cook undisturbed for 5–7 minutes until golden and crisp. Stir and crisp further if desired.
3. Let cool slightly, then toss with veggies, herbs, and a generous drizzle of chimichurri.
4. Top with sesame seeds or peanuts for extra crunch.

Flavor tip: Make extra crispy rice and use it as a topper on future meals—it stores beautifully!