Crispy Rice Salad with Veggies and Peanut Dressing Recipe
If you are looking for a dish that combines satisfying crunch, vibrant veggies, and a luscious sauce bursting with flavor, then the Crispy Rice Salad with Veggies and Peanut Dressing Recipe is exactly what you need. This salad perfectly balances the warm, crispy texture of fried rice with fresh, colorful vegetables, all tied together with a creamy, nutty peanut dressing that adds just the right touch of sweetness and heat. It’s a delightful fusion of textures and tastes that will have you coming back for seconds and sharing with friends.
Ingredients You’ll Need
To create this mouthwatering Crispy Rice Salad with Veggies and Peanut Dressing Recipe, you’ll need a handful of simple yet essential ingredients. Each one plays a vital role: the rice brings heartiness and crispiness, veggies add fresh crunch and brightness, and the peanut dressing delivers that irresistible creamy flavor that makes this salad unforgettable.
- 2 cups cooked white rice (preferably day-old rice): Day-old rice fries up beautifully without getting mushy, perfect for achieving that signature crispiness.
- 1 tablespoon sesame oil (for frying rice): Adds a fragrant nuttiness that enhances the rice’s flavor as it crisps up in the pan.
- 1 cup cucumber, julienned: Provides a cool, refreshing crunch that balances the warm rice.
- 1/2 cup red bell pepper, thinly sliced: Offers a sweet and colorful bite, brightening the salad visually and in taste.
- 1/2 cup shredded carrots: Adds a subtle sweetness and vibrant orange color for extra appeal.
- 1/2 cup edamame (cooked or frozen): Boosts protein and brings a tender yet firm texture to the mix.
- 2 green onions, chopped: Gives a mild oniony punch that livens up each bite.
- 1/4 cup cilantro, chopped (optional): Introduces an herbaceous freshness that some will love to brighten the salad.
- 3 tablespoons peanut butter (smooth or crunchy): The star of the dressing, giving it creamy texture and rich, nutty flavor.
- 1 tablespoon soy sauce (or tamari for gluten-free): Adds savory depth and umami to the dressing.
- 1 tablespoon rice vinegar: Brings a subtle tang that cuts through the richness perfectly.
- 1 tablespoon maple syrup (or honey): Balances savory and tangy notes with a touch of natural sweetness.
- 1 teaspoon sesame oil: Intensifies the nutty flavor in the dressing for extra aroma.
- 1-2 teaspoons sriracha (optional, for heat): Adds a spicy kick if you like a little fire in your salad.
- 2 tablespoons water (to thin the dressing): Helps achieve the perfect dressing consistency that coats the rice and veggies effortlessly.
How to Make Crispy Rice Salad with Veggies and Peanut Dressing Recipe
Step 1: Prepare the Rice
Begin by heating the sesame oil in a large non-stick skillet over medium-high heat. Add the day-old cooked white rice and press it down with a spatula to form an even layer. Allow the rice to cook undisturbed for several minutes so it crisps on the bottom, then gently flip and crisp the other side. This frying process creates the wonderful contrast between crispy and tender that makes this salad so special.
Step 2: Chop and Prepare the Veggies
While the rice crisps, julienne the cucumber, thinly slice the red bell pepper, shred the carrots, chop the green onions, and roughly chop the cilantro if using. Have your edamame ready, whether cooked or thawed from frozen, so everything is prepped and ready for assembling.
Step 3: Make the Peanut Dressing
In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, sriracha if you want heat, and water to thin the dressing. Adjust the water quantity to get a smooth, pourable consistency that will coat everything nicely without overwhelming the flavors.
Step 4: Assemble the Salad
Once your rice is perfectly crispy, transfer it to a large bowl and toss together with the fresh veggies and edamame. Drizzle the peanut dressing over the salad and gently toss to combine, ensuring each grain of rice and vegetable strip gets enveloped in that luscious, nutty dressing. This step brings all the elements together in a beautiful harmony of flavors and textures.
How to Serve Crispy Rice Salad with Veggies and Peanut Dressing Recipe
Garnishes
To elevate your Crispy Rice Salad with Veggies and Peanut Dressing Recipe even more, consider sprinkling toasted sesame seeds or chopped roasted peanuts on top for an extra crunch and nutty aroma. A squeeze of fresh lime juice or additional chopped cilantro adds a refreshing brightness that completes the dish.
Side Dishes
This salad shines beautifully as a stand-alone lunch or dinner, but you can also pair it with simple grilled proteins like chicken, tofu, or shrimp to make it more substantial. Light Asian-inspired soups or spring rolls work wonderfully on the side if you’re serving this as part of a bigger meal.
Creative Ways to Present
For a fun twist, serve the salad in individual lettuce cups for a vibrant, handheld appetizer or pack it in mason jars for an irresistible picnic or lunchbox option. You can also layer the salad and dressing separately in jars to keep it fresh until ready to eat.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of this Crispy Rice Salad with Veggies and Peanut Dressing Recipe, store them in an airtight container in the fridge for up to 2 days. The rice might lose some of its crispiness but will still be delicious and flavorful as a quick, hearty meal the next day.
Freezing
Because of the fresh veggies and dressing, this salad is best enjoyed fresh and does not freeze well without compromising texture and flavor. It’s better to freeze the cooked rice separately if needed and prepare the salad fresh when ready to eat.
Reheating
To bring back some crispiness to leftover fried rice, gently reheat it in a hot skillet with a little oil before tossing it again with fresh veggies and dressing. Avoid microwaving as it can make the rice soggy.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice can be used for a nuttier flavor and added fiber. Just make sure it’s cooked and cooled properly for frying to get that crisp texture.
What can I substitute for peanut butter if I have allergies?
Sunflower seed butter or almond butter can be great alternatives that still provide creaminess and flavor in the dressing, just be aware they might change the taste slightly.
Is this recipe good for meal prepping?
Yes, this salad can be prepped ahead by cooking and crisping the rice and preparing the dressing in advance. Keep veggies fresh separately and toss everything together just before eating.
Can I make this recipe vegan?
Definitely! This recipe is naturally vegan if you use maple syrup instead of honey and tamari instead of soy sauce to keep it gluten-free and plant-based friendly.
How spicy is the salad with sriracha?
The amount of sriracha can be adjusted to your personal heat preference, from mild warmth to a spicy kick. You can even leave it out if you prefer a mild taste.
Final Thoughts
Sharing this Crispy Rice Salad with Veggies and Peanut Dressing Recipe feels like passing on a little culinary secret to a close friend, because it truly is a star in any meal rotation. The delightful crunch and vibrant flavors combined with that dreamy peanut dressing create a salad that’s both comforting and exciting. Give it a try for your next lunch or dinner—you’ll love how easy and delicious it is!
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Crispy Rice Salad with Veggies and Peanut Dressing Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Crispy Rice Salad with Veggies and Peanut Dressing is a delightful and refreshing dish perfect for a light lunch or side. Featuring crispy fried day-old rice tossed with fresh vegetables and coated in a creamy, flavorful peanut dressing, this salad combines textures and tastes for a satisfying meal in just 20 minutes.
Ingredients
Salad Ingredients
- 2 cups cooked white rice (preferably day-old rice)
- 1 tablespoon sesame oil (for frying rice)
- 1 cup cucumber, julienned
- 1/2 cup red bell pepper, thinly sliced
- 1/2 cup shredded carrots
- 1/2 cup edamame (cooked or frozen)
- 2 green onions, chopped
- 1/4 cup cilantro, chopped (optional)
Peanut Dressing Ingredients
- 3 tablespoons peanut butter (smooth or crunchy)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup (or honey)
- 1 teaspoon sesame oil
- 1–2 teaspoons sriracha (optional, for heat)
- 2 tablespoons water (to thin the dressing)
Instructions
- Prepare the rice: Heat a large skillet over medium-high heat and add 1 tablespoon of sesame oil. Once hot, add the 2 cups of day-old cooked white rice. Fry the rice for about 5-7 minutes, stirring occasionally, until it becomes crispy and slightly golden. Remove from heat and let it cool.
- Make the peanut dressing: In a small bowl, whisk together 3 tablespoons peanut butter, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon maple syrup, 1 teaspoon sesame oil, and 1-2 teaspoons sriracha for a spicy kick. Add 2 tablespoons water gradually to thin the dressing to your desired consistency, stirring well until smooth.
- Combine the salad ingredients: In a large mixing bowl, add the julienned cucumber, sliced red bell pepper, shredded carrots, cooked edamame, chopped green onions, and cilantro if using.
- Toss the salad: Add the cooled crispy rice into the vegetable mixture. Pour the peanut dressing over the salad and toss everything thoroughly to ensure an even coating of the dressing.
- Serve: Transfer the salad to serving bowls or plates. This salad is best enjoyed immediately to retain the crispiness of the rice, though it can also be chilled for a short time before serving if preferred.
Notes
- Use day-old rice for best results as freshly cooked rice is too soft and will not crisp properly.
- Adjust the amount of sriracha to control the spice level or omit for a milder flavor.
- Substitute peanut butter with almond butter for a different nutty flavor or if you have peanut allergies.
- For a gluten-free version, use tamari instead of soy sauce.
- This salad can be enhanced by adding protein like grilled chicken or tofu if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Frying
- Cuisine: Asian-inspired
