If you are looking for a vibrant, flavorful dish that balances a delightful crunch with fresh veggies and a luscious peanut dressing, this Crispy Rice Salad with Veggies and Peanut Dressing Recipe is exactly what you need. Combining the satisfying texture of golden crispy rice with colorful, fresh vegetables, and a rich, tangy peanut dressing, this salad is a perfect all-in-one meal for lunch or a light dinner. It’s simple yet impressive, thanks to the crispy rice that forms a hearty base and the playful mix of fresh, crunchy vegetables that brighten every bite while the peanut dressing ties it all together with creamy, nutty goodness.
Ingredients You’ll Need
This Crispy Rice Salad with Veggies and Peanut Dressing Recipe features a small but powerful lineup of ingredients that come together effortlessly. Each element plays an essential role—whether it’s the crispness of the rice, the crunch of fresh veggies, or the rich creaminess of the peanut dressing, this recipe celebrates simple ingredients done right.
- 2 cups cooked jasmine or basmati rice (preferably day-old): Day-old rice ensures the perfect crispy texture without sticking.
- 2 tablespoons vegetable oil: For frying the rice to golden perfection with a delightful crunch.
- 1 cup shredded carrots: Adds bright color and natural sweetness.
- 1 red bell pepper (thinly sliced): Brings vibrant red hues and a juicy crunch.
- 1 cup shredded purple cabbage: For a pop of color and a satisfying crisp.
- 1/2 cup chopped cucumber: Adds refreshing coolness and moisture.
- 1/4 cup chopped fresh cilantro: Gives the dish a fresh, herbal aroma.
- 2 green onions (sliced): For a mild oniony kick and crunch.
- 1/4 cup chopped roasted peanuts (for topping): Adds extra crunch and nutty flavor.
- Optional: sliced avocado or edamame: For creaminess or added protein if you like.
- Peanut Dressing Ingredients:
- 1/4 cup creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 small garlic clove (minced)
- 2–3 tablespoons warm water (to thin)
How to Make Crispy Rice Salad with Veggies and Peanut Dressing Recipe
Step 1: Crisp the Rice
Heat up your vegetable oil in a large nonstick skillet over medium-high heat. Spread the cooked, ideally day-old, rice evenly across the pan and press it down gently with a spatula. Let it sit without stirring so it can develop a beautiful golden crust. After about 5 to 7 minutes, when the bottom is nicely crisped, either flip sections carefully or stir to crisp up more edges for another 2 to 3 minutes. This crispy rice base is what gives the salad its irresistible texture and a wonderful contrast to the fresh veggies.
Step 2: Prepare the Peanut Dressing
While the rice is crisping, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, sesame oil, grated ginger, and minced garlic in a small bowl. Add warm water a little at a time until the dressing is silky smooth and pourable. This dressing is the star partner to the salad’s fresh ingredients, infusing creamy nuttiness and tangy depth in every bite.
Step 3: Combine Salad Ingredients
In a large mixing bowl, toss together the crispy rice with shredded carrots, sliced red bell pepper, shredded cabbage, chopped cucumber, fresh cilantro, and green onions. Pour the peanut dressing over the top and gently toss to coat everything evenly. The crunchy vegetables combined with the crispy rice create a texture party that’s simultaneously fresh and hearty.
Step 4: Add Toppings and Serve
Finish everything off by sprinkling chopped roasted peanuts over the salad for an extra layer of crunch and a deeper peanut flavor. Feel free to add sliced avocado or edamame if you want to pump up the creaminess or protein content. Serve the salad immediately for maximum crispness or chill it briefly if you prefer it cool and refreshing.
How to Serve Crispy Rice Salad with Veggies and Peanut Dressing Recipe
Garnishes
Fresh garnishes can elevate this salad to something truly special. Sprinkle some fresh chopped cilantro or sliced green onions just before serving to add pops of color and fresh herbal notes. A wedge of lime on the side brightens flavors even more. Toasted sesame seeds or extra crushed peanuts work beautifully too, adding subtle nutty crunch that complements the dressing perfectly.
Side Dishes
This salad works as a wonderful main dish on its own, but if you want to turn it into a fuller meal, pairing it with light Asian-inspired sides like steamed edamame, miso soup, or fresh spring rolls makes for a lovely complementary spread. These sides keep the meal fresh and balanced without overpowering the rich peanut flavors.
Creative Ways to Present
For a fun presentation, try serving the salad in little lettuce cups or crispy wonton shells to offer a handheld treat. You can also layer the salad in mason jars for meal prep or parties, keeping the dressing separated until ready to serve. No matter how you choose to present it, this Crispy Rice Salad with Veggies and Peanut Dressing Recipe impresses guests with its inviting colors and textures.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the salad in an airtight container in the refrigerator for up to 2 days. To keep the rice from becoming soggy, it’s best to store the crispy rice and the salad dressing separately and combine just before serving.
Freezing
This salad does not freeze well due to the fresh veggies and the crispy rice texture. It’s best enjoyed fresh or within a couple of days stored in the fridge to savor the contrasting textures and flavors at their peak.
Reheating
If you want to enjoy the leftover rice warm, gently reheat it in a skillet to restore some crispness. Avoid microwaving the entire salad as it can make the veggies limp and the rice soggy. Add the dressing fresh after reheating to keep flavors vibrant.
FAQs
Can I use other types of rice for this recipe?
While jasmine or basmati rice is recommended for the perfect texture and aroma, you can experiment with other long-grain rice varieties. Just make sure the rice is cooked and chilled ahead of time to get that coveted crispiness when frying.
How can I make this Crispy Rice Salad with Veggies and Peanut Dressing Recipe vegan?
Simply swap out honey for maple syrup in the peanut dressing to keep it free from animal products. The rest of the salad is naturally vegan and packed with plant-based goodness.
What vegetables can I add or substitute?
This salad is easy to customize! You can add radishes, snap peas, shredded lettuce, or even thinly sliced cucumber ribbons to add more flavor and crunch. Feel free to swap in your favorite fresh veggies to keep things exciting.
Is this salad suitable for meal prepping?
Absolutely! Just keep the crispy rice and peanut dressing separate from the veggies to prevent sogginess. Assemble right before eating to enjoy all the contrasting textures and fresh flavors.
Can I add protein to make this a fuller meal?
Yes! Adding sliced avocado, edamame, or even some grilled tofu or chicken can turn this salad into a complete, satisfying meal while maintaining its fresh and vibrant character.
Final Thoughts
There is something truly magical about the combination of crispy rice, fresh veggies, and that luscious peanut dressing. This Crispy Rice Salad with Veggies and Peanut Dressing Recipe is not only an explosion of textures and flavors but also an easy, adaptable dish that brings comfort and brightness to your meals. Whether you’re preparing a quick lunch or impressing friends with a colorful salad, this recipe is sure to become a favorite you reach for again and again. Give it a try and enjoy every delicious bite!
Print
Crispy Rice Salad with Veggies and Peanut Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Vegetarian
Description
A vibrant and crunchy Crispy Rice Salad with fresh veggies and a creamy peanut dressing. This Asian-inspired vegetarian salad features day-old jasmine or basmati rice crisped to perfection in a skillet and tossed with shredded carrots, bell pepper, cabbage, cucumber, and herbs, then drizzled with a flavorful peanut dressing. Perfect as a light lunch or side dish, with an option to add avocado or edamame for extra protein.
Ingredients
Salad:
- 2 cups cooked jasmine or basmati rice (preferably day-old)
- 2 tablespoons vegetable oil
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup shredded purple cabbage
- 1/2 cup chopped cucumber
- 1/4 cup chopped fresh cilantro
- 2 green onions, sliced
- 1/4 cup chopped roasted peanuts (for topping)
- Optional: sliced avocado or edamame for extra protein
Peanut Dressing:
- 1/4 cup creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 small garlic clove, minced
- 2–3 tablespoons warm water (to thin)
Instructions
- Crisp the Rice: Heat vegetable oil in a large nonstick skillet over medium-high heat. Spread the cooked rice in an even layer and press down gently. Let it cook undisturbed for 5–7 minutes, or until the bottom is golden and crispy. Flip or stir and cook another 2–3 minutes to crisp more edges. Remove from heat and let cool slightly.
- Prepare the Peanut Dressing: In a small bowl, whisk together creamy peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, sesame oil, grated ginger, and minced garlic. Add warm water a little at a time until the dressing is smooth and pourable.
- Combine Salad Ingredients: In a large mixing bowl, combine the crispy rice with shredded carrots, sliced bell pepper, shredded cabbage, chopped cucumber, cilantro, and sliced green onions.
- Toss with Dressing: Drizzle the peanut dressing over the rice and veggies and toss gently to combine everything evenly.
- Serve: Top the salad with chopped roasted peanuts and any optional add-ins like sliced avocado or edamame. Serve immediately to enjoy the crisp texture or chill before serving if preferred.
Notes
- Day-old rice works best for achieving the crispy texture as it is drier than freshly cooked rice.
- Feel free to swap or add other veggies such as radishes, snap peas, or shredded lettuce depending on availability and preference.
- To make the recipe vegan, substitute honey with maple syrup in the peanut dressing.
