If you’re craving a dish that bursts with textures and vibrant flavors, the Crispy Rice Salad with Vegetables and Peanut Dressing Recipe is an absolute winner. This salad perfectly balances the satisfying crunch of golden, crispy rice with fresh, colorful veggies and a creamy, tangy peanut dressing that ties everything together beautifully. It’s like a flavor party in your mouth, and the best part is how quick and simple it is to whip up, making it a go-to for busy weeknights or impressing guests with minimal effort.
Ingredients You’ll Need
Gathering the ingredients for this salad is delightfully straightforward, and each plays its own superstar role in the final dish. From the nutty crunch of roasted peanuts to the bright freshness of herbs and crisp veggies, every element adds texture, flavor, or visual appeal to this easy, satisfying salad.
- 2 cups cooked jasmine or basmati rice (preferably day-old): Using day-old rice ensures it crisps perfectly without turning mushy.
- 2 tablespoons vegetable oil: Essential for crisping the rice to a beautiful golden finish.
- 1 cup shredded red cabbage: Adds vibrant color and a pleasant crunch.
- 1 cup shredded carrots: Sweetness and texture with a pop of orange.
- 1/2 cup thinly sliced cucumber: Offers refreshing juiciness to balance the salad.
- 1/2 red bell pepper (thinly sliced): Brings in a mild sweetness and gorgeous color.
- 1/4 cup chopped fresh cilantro: Herbaceous brightness that lifts every bite.
- 2 green onions (sliced): Adds a mild onion flavor and extra crunch.
- 1/4 cup chopped roasted peanuts: For a delightful nutty crunch and textural contrast.
- 3 tablespoons creamy peanut butter: The base of the luscious peanut dressing.
- 1 tablespoon soy sauce: Adds savory umami depth to the dressing.
- 1 tablespoon rice vinegar: Provides a gentle tang to brighten the dressing.
- 1 tablespoon lime juice: Injects fresh citrus notes to balance richness.
- 1 tablespoon maple syrup or honey: A touch of sweetness for harmony.
- 1 teaspoon sesame oil: Infuses a warm, toasty aroma to the dressing.
- 1 clove garlic (minced): Sharp and savory kick that rounds out the flavor.
- 1–2 tablespoons warm water: Used to thin the dressing to a perfect drizzle consistency.
How to Make Crispy Rice Salad with Vegetables and Peanut Dressing Recipe
Step 1: Crisp the Rice
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Spread the cooked rice evenly in the pan and press it down gently with a spatula. Let it cook undisturbed for about 5 to 7 minutes so a golden, crispy crust forms on the bottom. Then, either flip it carefully or stir it to crisp the other side for another 3 to 5 minutes. This crispy foundation is what makes this salad truly special, lending a wonderful contrast to the fresh vegetables.
Step 2: Prepare the Peanut Dressing
While the rice crisps, whisk together the creamy peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, and minced garlic in a small bowl. Add warm water little by little until the dressing reaches a smooth, pourable consistency. This dressing is creamy and full of complex flavors, the perfect companion to the crispy rice and crunchy veggies.
Step 3: Toss the Vegetables and Herbs
In a large mixing bowl, combine the shredded cabbage, carrots, sliced cucumber, red bell pepper, fresh cilantro, and green onions. These raw ingredients bring fresh, healthy crunch and vibrant colors, creating a beautiful, inviting salad base.
Step 4: Combine and Coat with Dressing
Add the crispy rice to the vegetable mixture and gently toss everything together, so the textures marry without breaking apart the rice crust too much. Drizzle generously with the peanut dressing and toss again lightly until every bite is coated in that irresistible creamy sauce.
Step 5: Garnish and Serve
Finish by sprinkling the chopped roasted peanuts on top for an extra layer of texture and nutty flavor. Serve immediately so you can enjoy the contrasting textures and vibrant flavors at their peak freshness.
How to Serve Crispy Rice Salad with Vegetables and Peanut Dressing Recipe
Garnishes
To amplify this salad’s visual appeal and flavor, consider adding a handful of fresh herbs like mint or basil, a sprinkle of toasted sesame seeds, or even a few chili flakes for heat. These little touches bring a fresh, aromatic boost that makes the dish feel even more special.
Side Dishes
This salad pairs wonderfully with simple grilled proteins such as tofu, shrimp, or chicken for a heartier meal. For a light, vegetarian spread, serve alongside steamed edamame or a bowl of miso soup to create a balanced and satisfying Asian-inspired meal.
Creative Ways to Present
If you want to elevate the presentation, serve the salad in individual lettuce cups or bamboo bowls for a natural, rustic look. Another fun idea is to layer the veggies, rice, and dressing in a glass jar for picnics or an elegant lunchbox treat. The Crispy Rice Salad with Vegetables and Peanut Dressing Recipe is flexible and visually stunning, perfect for impressing guests or brightening up your own table.
Make Ahead and Storage
Storing Leftovers
Store any leftover crispy rice and vegetable mixture separately from the peanut dressing to prevent sogginess. Keep them in airtight containers in the refrigerator for up to 2 days. Assemble just before serving again to retain that signature crispiness.
Freezing
Because of the fresh vegetables and dressing, this salad does not freeze well. The crisp textures won’t survive freezing and thawing, so it’s best enjoyed fresh or refrigerated for a short time.
Reheating
If you want to reheat the rice, simply warm it in a skillet over medium heat to bring back some of the crispiness. Avoid microwaving with the veggies or dressing as this will soften everything and change the dish’s delightful contrast in textures.
FAQs
Can I use other types of rice for this salad?
Absolutely! While jasmine or basmati rice works best for that perfect crisp, you can try long-grain rice or even brown rice if you prefer. Just be sure to use day-old rice for the best texture when crisping.
Is this recipe suitable for vegans?
Yes, this Crispy Rice Salad with Vegetables and Peanut Dressing Recipe is entirely vegan if you use maple syrup instead of honey for the dressing. It’s packed with plant-based goodness and flavor.
How can I make this recipe gluten-free?
Simply swap regular soy sauce with tamari, which is gluten-free. This small adjustment ensures the dish remains safe for those avoiding gluten without compromising any flavor.
Can I add protein to this salad?
Definitely! Grilled tofu, shrimp, or chicken make great additions that turn this salad into a complete meal. Add them just before serving to keep everything fresh and well-balanced.
What’s the best way to keep the rice crispy?
The key is to use chilled, day-old rice and cook it in hot oil without stirring too often. Also, toss the crispy rice with the veggies and dressing just before serving to maintain that perfect crunch.
Final Thoughts
This Crispy Rice Salad with Vegetables and Peanut Dressing Recipe is a wonderful celebration of textures and flavors that’s guaranteed to brighten any mealtime. Whether you’re looking for a quick weeknight dinner or a dish to wow your friends, this recipe delivers in every way. Give it a try—your taste buds will thank you for the joyful crunch, colorful freshness, and rich peanut goodness packed into every bite!
Print
Crispy Rice Salad with Vegetables and Peanut Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Salad, Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Vegetarian, Vegan (with maple syrup), Gluten Free (with tamari)
Description
A vibrant and crunchy Crispy Rice Salad featuring day-old jasmine or basmati rice pan-fried to golden perfection, combined with fresh shredded veggies and tossed in a creamy, tangy peanut dressing. This Asian-inspired salad is quick to prepare, vegan-friendly, and perfect for a light main course or a refreshing meal.
Ingredients
Rice and Vegetables
- 2 cups cooked jasmine or basmati rice (preferably day-old)
- 2 tablespoons vegetable oil
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup thinly sliced cucumber
- 1/2 red bell pepper, thinly sliced
- 1/4 cup chopped fresh cilantro
- 2 green onions, sliced
- 1/4 cup chopped roasted peanuts
Peanut Dressing
- 3 tablespoons creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon maple syrup or honey
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1–2 tablespoons warm water (to thin)
Instructions
- Prepare the crispy rice: Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the cooked rice in an even layer and press down lightly with a spatula. Cook undisturbed for 5 to 7 minutes until the bottom turns golden and crispy. Flip or stir the rice and crisp the other side for another 3 to 5 minutes.
- Make the peanut dressing: While the rice crisps, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, minced garlic, and enough warm water to create a smooth and pourable dressing.
- Prepare the salad veggies: In a large bowl, combine the shredded red cabbage, shredded carrots, thinly sliced cucumber, red bell pepper, chopped cilantro, and sliced green onions.
- Assemble the salad: Add the crispy rice to the veggie mixture and toss gently to combine.
- Add dressing and serve: Drizzle the peanut dressing over the salad and toss again to coat everything evenly. Sprinkle chopped roasted peanuts on top and serve immediately to enjoy the crisp texture.
Notes
- For extra protein, add grilled tofu, shrimp, or chicken.
- Use tamari instead of soy sauce for a gluten-free version.
- Prep the veggies and dressing ahead, but assemble just before serving to keep the rice crispy.
- This salad is vegan if using maple syrup; substitute honey for a vegetarian option.
