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
Scale
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
