Crispy Rice Salad with Smashed Cucumbers by Bri Beaudoin, Author of Evergreen Kitchen

For this week’s recipe feature, the author of Evergreen Kitchen, Bri Beaudoin, shared her recipe for Crispy Rice Salad with Smashed Cucumbers.

Crispy Rice Salad

Crispy Rice Salad with Smashed Cucumbers


Spicy pickled radishes

– ⅓ cup boiling water

– 1 tablespoon granulated sugar

– ¼ teaspoon fine sea salt

– ⅓ cup rice vinegar

– 4 radishes, thinly sliced

– 2 fresh red bird’s eye chillies, thinly sliced

Rice salad

– 4 cups cooked jasmine rice

– 4 tablespoons grapeseed oil, divided

– ½ teaspoon fine sea salt

– 3 mini cucumbers

– 4 cups chopped baby bok choy

– 2 tablespoons tamari

– 2 tablespoons fresh lime juice

– ⅓ cup lightly packed Thai basil leaves

– ⅓ cup lightly packed fresh cilantro leaves

– 8 oz (225g) smoked tofu, cubed (optional)

– ½ cup dry-roasted peanuts

– Lime wedges



1. Make the Spicy Pickled Radishes: In a small heatproof bowl, whisk together the boiling water, sugar, and salt until the sugar and salt are dissolved. Stir in the rice vinegar, radishes, and chilies. Let sit for at least 10 minutes.

2. Make the Rice Salad—crisp the rice: In a large bowl, toss the rice, 1 tablespoon of grapeseed oil, and salt to mix. In a large nonstick skillet, heat 2 tablespoons of the grapeseed oil over medium heat. Once the oil is hot, drop a couple of grains of rice into it. If it sizzles, it’s good to go; if it doesn’t, heat the oil longer. Scatter the rice into the pan (set aside the bowl) and cook, undisturbed, until golden brown on the bottom, 6 to 8 minutes. Using a flexible spatula, flip the rice in sections and cook, undisturbed, until the other side is golden brown, about 6 minutes. Remove from the heat.

3. Meanwhile, smash the cucumbers: Trim the ends off the cucumbers. Place the flat side of your knife over each cucumber and press down with the palm of your hand until the cucumber breaks open. Tear the cucumbers into bite-size pieces and transfer them to the large bowl (no need to wipe it clean). Add the bok choy.

4. Make the dressing: Pour ⅓ cup of the pickling brine into a small bowl, using a fork to hold back the radishes and chillies. Stir in the tamari, lime juice, and the remaining 1 tablespoon of grapeseed oil.

5. Combine and serve: Transfer the crispy rice to a large serving platter. Drizzle 2 tablespoons of the dressing over the cucumbers and bok choy, toss to coat and scatter over the rice. Scoop the radish out of the pickling brine and scatter them over the dish. Top with the Thai basil, cilantro, smoked tofu (if using), and peanuts. Serve with lime wedges and a small bowl of the pickling brine and chillies for drizzling (if you like things spicy).


Evergreen Kitchen Cover (1)

October 28 marks the release of Evergreen Kitchen, the highly-anticipated first cookbook from recipe developer, certified nutritionist, and food stylist, Bri Beaudoin. As the creator and chef behind the hugely popular blog by the same name, Bri has packed her first cookbook with 110 delicious recipes that will feed everyone from the most seasoned vegetarian to those curiously testing the waters.

While we all know that a home-cooked meal is the best for our budgets and our health, the idea of cooking dinner on weeknights can feel like a chore. With so many of us eating more veggie-forward meals, it’s no wonder busy home cooks are craving tasty vegetarian recipes that everyone at the dinner table will love.