Crispy Rice Salad with Veggies and Peanut Dressing Recipe
If you love bold flavors, irresistible textures, and a salad that truly steals the show, you’re about to fall hard for this Crispy Rice Salad with Veggies and Peanut Dressing. Imagine golden, crunchy rice mingling with a rainbow of fresh veggies, all tossed in a creamy, tangy peanut dressing that’s absolutely addictive. This vibrant dish is perfect for lunch, dinner, or sharing at your next gathering, and it’s guaranteed to make even salad skeptics ask for seconds. Whether you’re cooking for yourself or feeding a crowd, this salad brings excitement to every bite!
Ingredients You’ll Need
Let’s take a quick peek at what you’ll need for this recipe. Each ingredient plays a starring role, adding crunch, color, or a punch of flavor that makes this Crispy Rice Salad with Veggies and Peanut Dressing so memorable. These are simple staples, but together, they create pure magic.
- Cooked jasmine or basmati rice (2 cups): Use cold, day-old rice for the crispiest results—fresh rice won’t give you that signature crunch.
- Vegetable oil (2 tablespoons): This helps the rice get perfectly golden and crispy in the pan.
- Salt (1/4 teaspoon): A must to bring out the flavor of the rice as it crisps.
- Shredded red cabbage (1 cup): Adds gorgeous color and a satisfying crunch.
- Shredded carrots (1 cup): Sweet, crisp, and a classic companion to the peanut dressing.
- Red bell pepper (1, thinly sliced): For a pop of color and a little bit of sweetness.
- Cucumber (1/2, sliced into half-moons): Cool and refreshing, balancing the richness of the dressing.
- Green onions (1/4 cup, chopped): Bright, zippy flavor that lifts the whole salad.
- Fresh cilantro (1/4 cup, chopped): Herbal and fresh—feel free to add extra if you’re a cilantro fan.
- Chopped peanuts (1/4 cup, for topping): For the perfect crunchy finish and a nutty boost.
- Creamy peanut butter (1/4 cup): The star of the dressing, bringing creaminess and depth.
- Soy sauce (2 tablespoons): Adds a savory, umami punch to the peanut dressing.
- Lime juice (1 tablespoon): Bright acidity to wake up all the flavors.
- Rice vinegar (1 tablespoon): Adds tang and balances the richness of the peanut butter.
- Honey or maple syrup (1 tablespoon): Just a hint of sweetness to round out the flavors.
- Sesame oil (1 teaspoon): Infuses the dressing with that signature nutty aroma.
- Warm water (1–2 tablespoons): Helps the dressing reach that pourable, silky consistency.
How to Make Crispy Rice Salad with Veggies and Peanut Dressing
Step 1: Crisp Up the Rice
Start by heating the vegetable oil in a large nonstick skillet over medium-high heat. Once it’s shimmering, add your cold, cooked rice in an even layer and sprinkle with salt. Resist the urge to stir! Let the rice cook undisturbed for 4 to 5 minutes to get that irresistible golden crust. If you want even more crispy bits, you can gently flip or stir and let more surfaces brown. Remove the rice from the heat and let it cool slightly. This step is where the magic happens, giving your Crispy Rice Salad with Veggies and Peanut Dressing that unforgettable texture.
Step 2: Prep the Veggies
While your rice is cooling, grab a large bowl and toss in the shredded red cabbage, carrots, sliced bell pepper, cucumber, green onions, and cilantro. This is where all those fresh flavors and vibrant colors come together, setting the stage for the perfect salad base. If you love extra crunch or want to toss in other veggies, go for it!
Step 3: Whisk the Peanut Dressing
In a small bowl, combine the creamy peanut butter, soy sauce, lime juice, rice vinegar, honey or maple syrup, and sesame oil. Whisk everything together, adding warm water a little at a time until the dressing is smooth and pourable. This peanut dressing is what really ties the Crispy Rice Salad with Veggies and Peanut Dressing together—it’s creamy, nutty, tangy, and just a touch sweet!
Step 4: Combine and Toss
Add your crispy rice to the bowl of veggies. Drizzle generously with the peanut dressing, then toss everything gently to coat. You want every grain of rice and every veggie strand to get a little love from that dressing. Right before serving, sprinkle the chopped peanuts over the top for even more crunch and flavor.
How to Serve Crispy Rice Salad with Veggies and Peanut Dressing
Garnishes
For the ultimate finishing touch, garnish your salad with extra chopped peanuts, a handful of fresh cilantro, or even a sprinkle of toasted sesame seeds. A wedge of lime on the side is always welcome, letting everyone add a fresh squeeze to brighten up their bowl.
Side Dishes
This salad is hearty enough to shine on its own, but it also pairs beautifully with grilled tofu, roasted chicken, or a simple bowl of miso soup. If you’re serving a crowd, offer some steamed edamame or a light cucumber salad alongside for a fun, Asian-inspired spread.
Creative Ways to Present
If you want to impress at your next gathering, try serving the Crispy Rice Salad with Veggies and Peanut Dressing in individual bowls, mason jars, or lettuce cups for a playful, portable option. For a family-style meal, pile it high on a big platter and let everyone dig in. It’s as beautiful as it is delicious!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), store the salad and dressing separately in airtight containers. This keeps the rice from losing its crunch and the veggies tasting fresh. The salad will keep well for up to 2 days in the refrigerator.
Freezing
Freezing isn’t recommended for this salad, as the crispy rice and fresh veggies can turn soggy once thawed. However, you can freeze extra cooked rice to use for future batches—just defrost and crisp it up when you’re ready!
Reheating
If you want to revive the crispy rice, pop it in a hot skillet for a couple of minutes to restore its crunch before tossing with the veggies and dressing. There’s no need to reheat the veggies or dressing—this salad is best enjoyed chilled or at room temperature.
FAQs
Can I use a different type Main Course, Salad
Absolutely! While jasmine or basmati rice works best for that light, fluffy texture, you can use any long-grain rice you have on hand. Just make sure it’s cold and a little dried out before crisping.
Is there a nut-free version of this salad?
Yes! You can substitute sunflower seed butter for peanut butter in the dressing and use roasted sunflower seeds or pumpkin seeds instead of peanuts for the topping. The salad will still be delicious and allergy-friendly.
Can I add protein to this salad?
Definitely. This Crispy Rice Salad with Veggies and Peanut Dressing is fantastic with grilled chicken, tofu, shrimp, or even a handful of edamame tossed in. It’s a flexible dish that can fit any dietary preference.
How far in advance can I make this salad?
You can prep all the components (crispy rice, veggies, and dressing) a day ahead and store them separately. Assemble just before serving to keep everything fresh and crunchy.
What if I don’t have rice vinegar?
No problem! You can use apple cider vinegar or white wine vinegar as a substitute. The flavor will be slightly different, but it’ll still add the tangy brightness the dressing needs.
Final Thoughts
Once you try this Crispy Rice Salad with Veggies and Peanut Dressing, you’ll see why it has a permanent spot in my recipe rotation. It’s bold, colorful, and packs a punch of flavor and texture in every bite. Whether you’re looking for a quick weeknight dinner or a show-stopping potluck dish, I hope you’ll give this salad a try and make it your own!
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Crispy Rice Salad with Veggies and Peanut Dressing Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Crispy Rice Salad with Veggies and Peanut Dressing is a vibrant, healthy dish combining crunchy pan-fried rice with fresh vegetables and a creamy, tangy peanut dressing. Perfect as a light main course or side, it delivers satisfying textures and flavors inspired by Asian cuisine, all while being vegetarian and dairy-free.
Ingredients
For the crispy rice:
- 2 cups cooked jasmine or basmati rice (cold and slightly dried)
- 2 tablespoons vegetable oil
- 1/4 teaspoon salt
For the salad:
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper (thinly sliced)
- 1/2 cucumber (sliced into half-moons)
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped peanuts (for topping)
For the peanut dressing:
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 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 cold, cooked rice in an even layer and sprinkle with salt. Let it cook undisturbed for 4–5 minutes, or until the bottom layer is golden and crispy. Optionally, flip or gently stir the rice to crisp other parts. Remove from heat and set aside to cool slightly.
- Mix the salad vegetables: In a large bowl, combine shredded red cabbage, shredded carrots, thinly sliced red bell pepper, sliced cucumber, chopped green onions, and fresh cilantro. Toss to mix evenly.
- Make the peanut dressing: In a small bowl, whisk together creamy peanut butter, soy sauce, lime juice, rice vinegar, honey or maple syrup, and sesame oil until smooth. Add warm water a little at a time until the dressing reaches a pourable consistency.
- Assemble the salad: Add the crispy rice to the bowl with the mixed veggies. Drizzle the peanut dressing over the top and toss gently to coat everything evenly. Sprinkle chopped peanuts on top as a crunchy garnish before serving.
Notes
- For best results, use day-old rice that’s been chilled and allowed to dry out slightly for optimal crispiness.
- You can add grilled tofu, chicken, or edamame for extra protein and substance.
- Serve this salad immediately for the best combination of crispy and fresh textures.
- Use maple syrup instead of honey to keep the dish vegan.
- Adjust the amount of warm water in the dressing to get your preferred consistency.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course, Salad
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 0 mg
