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
Scale
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.
