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
Scale
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.
