Warm Crispy Rice Summer Squash Salad

A layered salad of crisp rice crusts, lemon-bright greens, and sautéed vegetables. The cabbage keeps it fresh, the rice brings crunch, and the herbs finish it with sharp fragrance.

Why You'll Love Warm Crispy Rice Summer Squash Salad❤️

It's a salad that eats like a meal-light yet satisfying. Crisp rice meets cool cabbage for textural contrast. Lemon and herbs keep it sharp and clean. Perfect for a crowd, designed for sharing.

Tips and Tricks

• Don't overcrowd the pan when crisping the rice-thin layers crisp best.
• Rest the rice before scraping to keep large shards intact.
• Toss the salad just before serving to preserve crunch.
• Use a sharp knife to shred cabbage thinly for best texture.

Variations

• Add thinly sliced radishes for extra bite.
• Use kale or beet greens in place of chard.
• Swap in roasted zucchini or eggplant for the sautéed vegetables.

Substitutions

• Basmati rice → jasmine rice or long-grain rice.
• Ghee → coconut oil or olive oil.
• Summer squash → zucchini or pattypan squash.
• Fresh herbs → any mix of parsley, dill, mint, or cilantro.

Best served with

• A crisp Sauvignon Blanc
• Grilled flatbread
• Chilled yogurt sauce

How to Store Leftovers

• Store in an airtight container in the fridge for up to 2 days. Crisp rice will soften, but flavor will hold.
• To revive texture, keep rice separate and fold in just before serving.

Common Questions

Warm Crispy Rice Summer Squash Salad

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A layered salad of crisp rice crusts, lemon-bright greens, and sautéed vegetables. The cabbage keeps it fresh, the rice brings crunch, and the herbs finish it with sharp fragrance.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 45 minutes mins

Course: Salad, Seasonal

Cuisine: Californian

Calories: 566

Ingredients Equipment Method Nutrition

Ingredients

  

• 3 ⅓ cups white jasmine rice
• 4 tablespoon ghee
• 1 ½ teaspoon cumin seeds
• 1 teaspoon turmeric
• 2 medium summer squash small dice
• 3 cups rainbow chard stems thinly sliced and leaves shredded
• 1 medium head cabbage shredded
• Juice of 2-3 lemons
• Salt to taste
• 1 cup fresh herbs chopped

Equipment

• Wide skillet
• Cutting board
• Chefs knife
• Mixing Bowls
• Large sauté pan

Method

 

Cook & Crisp the Rice

1. Heat 2 tablespoon ghee in a wide skillet over medium heat.
2. Add the rice, season with salt, and press gently into an even layer.
3. Cook 15-18 minutes, until the bottom browns and crisps.
4. Let rest for 5 minutes, then scrape up the crust and break into chunks.

Prepare the Vegetables

1. Heat 1 tablespoon ghee in a sauté pan.
2. Add cumin seeds and turmeric. Stir until fragrant.
3. Add squash and sauté 3-4 minutes until just tender. Add the Swiss chard leaves and cook for 60 seconds. Season to taste and remove from heat to let cool slightly.

Build the Salad

1. In a large bowl, combine shredded cabbage, sautéed vegetables, lemon juice, and herbs.
2. Toss gently then garnish with the rice shards.
3. Adjust seasoning with salt and more lemon juice if needed.

To Plate

1. Spread shredded cabbage and raw chard as the base.
2. Fold in crispy rice and sautéed vegetables.
3. Leave some rice chunks visible on top for crunch.
4. Drizzle with ghee or olive oil.
5. Finish with extra herbs.

Nutrition

Calories: 566kcalCarbohydrates: 6gProtein: 3gFat: 61gSaturated Fat: 37gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gCholesterol: 154mgSodium: 41mgPotassium: 437mgFiber: 3gSugar: 1gVitamin A: 5093IUVitamin C: 81mgCalcium: 114mgIron: 7mg

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