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A close-up of a bowl of fresh salad with shredded cabbage, fried crispy toppings, chopped green herbs, and yellow vegetables, garnished with cilantro.

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.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4
Course: Salad, Seasonal
Cuisine: Californian
Ingredients Equipment Method Notes

Ingredients
  

  • 3 ⅓ cups white jasmine rice
  • 4 tbsp ghee
  • 1 ½ tsp cumin seeds
  • 1 tsp turmeric
  • 2 medium summer squash small dice
  • 3 cups rainbow chard stems thinly sliced and leaves shredded
  • 1 medium head cabbage shredded
  • 2-3 lemons juiced
  • 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 tbsp 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 tbsp 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.

Notes

Storage: cover and refrigerate for up to 2 days. Keep the crispy rice separate and fold it in just before serving to preserve the crunch.

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