If you’re craving a dish that bursts with vibrant colors, contrasting textures, and a flavor bomb of nutty, tangy goodness, you’ve got to try this Crispy Rice Salad with Veggies and Peanut Dressing Recipe. Imagine perfectly crisped jasmine rice mingling with fresh, crunchy vegetables and a luscious peanut dressing that ties everything together with a subtle hint of sweetness and zing. This salad is not only a feast for your taste buds but also a celebration of freshness and satisfying crunch in every bite. It’s a wonderful way to elevate simple ingredients into something truly special and memorable.
Ingredients You’ll Need
This recipe shines because it uses simple, fresh ingredients that each bring their own unique taste, crunch, and color to the salad. From the earthy crisp rice to the bright veggies and the rich peanut dressing, every element matters and makes the dish come alive.
- 3 cups cooked jasmine rice (preferably day-old and chilled): Chilling the rice is essential for crispiness and prevents it from clumping.
- 2 tablespoons vegetable oil: For frying the rice to a perfect golden crust.
- 1 cup shredded red cabbage: Adds vibrant color and a satisfying crunch.
- 1 cup shredded carrots: Brings natural sweetness and texture contrast.
- 1 red bell pepper (thinly sliced): Offers bright flavor and juicy freshness.
- 1/2 cup chopped cucumber: Refreshing and crisp, balancing the dish.
- 1/4 cup chopped green onions: Adds a mild oniony tang.
- 1/4 cup fresh cilantro (chopped): Brings an herbaceous brightness.
- 2 tablespoons chopped roasted peanuts (for topping): For a delightful crunch and extra nuttiness.
- For the peanut dressing:
- 1/4 cup creamy peanut butter: The rich, creamy base for your dressing.
- 2 tablespoons soy sauce: Brings savory depth and umami.
- 1 tablespoon rice vinegar: Adds subtle tang to brighten the dressing.
- 1 tablespoon lime juice: Gives a fresh, zesty kick.
- 1 tablespoon maple syrup or honey: Balances acidity with a touch of sweetness.
- 1 teaspoon sesame oil: Imparts a toasty aroma and flavor.
- 1–2 tablespoons warm water (to thin if needed): Helps achieve the perfect dressing consistency.
How to Make Crispy Rice Salad with Veggies and Peanut Dressing Recipe
Step 1: Crisp the Rice
Start by heating the vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Spread the chilled rice evenly in the pan and resist the urge to stir. Let it cook undisturbed for 5 to 7 minutes so the bottom of the rice can develop that beautiful golden, crunchy layer. Once ready, carefully flip sections of the rice to crisp the other side for an additional 3 to 4 minutes. This step is key to achieving the signature crunchiness that makes this Crispy Rice Salad with Veggies and Peanut Dressing Recipe so irresistible.
Step 2: Whisk the Peanut Dressing
While the rice crisps, combine the creamy peanut butter, soy sauce, rice vinegar, lime juice, maple syrup or honey, and sesame oil in a small bowl. Whisk everything together until smooth and glossy. Add warm water a little at a time to thin the dressing to your desired consistency—smooth and pourable is perfect. The dressing will add a gorgeous silky coating and balance of flavors to the crunchy salad components.
Step 3: Prepare the Veggies
In a large mixing bowl, toss together the shredded red cabbage, shredded carrots, thinly sliced red bell pepper, chopped cucumber, chopped green onions, and fresh cilantro. This colorful veggie medley is not only appealing to the eyes but packs a satisfying crunch and fresh, vibrant flavors that complement the rich peanut dressing beautifully.
Step 4: Combine and Toss
Add the crispy rice to the bowl with the veggies and gently toss everything together. Drizzle the luscious peanut dressing over the salad and toss again until each bite is lightly coated, bursting with flavor. Be gentle so you don’t break up the crisp rice too much but ensure the dressing reaches every nook and cranny.
Step 5: Garnish and Serve
Finish by sprinkling the chopped roasted peanuts on top for an extra layer of texture and nuttiness. Serve immediately to savor that perfect combination of fresh, crunchy veggies, peanutty dressing, and crispy rice. This Crispy Rice Salad with Veggies and Peanut Dressing Recipe is best enjoyed fresh for maximum texture contrast!
How to Serve Crispy Rice Salad with Veggies and Peanut Dressing Recipe
Garnishes
Enhance the salad’s texture and presentation by sprinkling additional roasted peanuts or even some toasted sesame seeds on top. A few fresh cilantro leaves or a wedge of lime on the side can brighten the flavors when served. These little touches elevate both aesthetics and taste, creating a dish that’s as pretty as it is delicious.
Side Dishes
This salad pairs wonderfully with light Asian-inspired sides like steamed edamame, miso soup, or crispy spring rolls. If you’re serving it as a main course, consider a refreshing fruit salad or a bowl of fresh pineapple to complement the nutty, savory flavors with a burst of natural sweetness.
Creative Ways to Present
Serve this salad in individual bowls or on a large platter for a family-style meal. For a fun twist, try using crispy rice cups or lettuce wraps to hold small portions, perfect for parties or casual gatherings. These creative presentations invite guests to dive in and enjoy the delightful texture and flavors in a playful way.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad separately from the peanut dressing in airtight containers in the refrigerator for up to 2 days to maintain freshness. Keep the dressing chilled in a separate jar or container to prevent the rice from becoming soggy when you’re ready to enjoy it again.
Freezing
Because of the fresh veggies and crispy rice texture, this Crispy Rice Salad with Veggies and Peanut Dressing Recipe does not freeze well. Freezing will compromise both the crunch of the rice and the crispness of the vegetables, so it’s best to enjoy it fresh or refrigerated within a couple of days.
Reheating
If you want to enjoy the crispy rice portion warm, gently reheat it in a skillet over medium heat to revive the crunch before combining with fresh veggies and dressing. Avoid microwaving the assembled salad, as this can make the rice and veggies mushy and lose their delightful textures.
FAQs
Can I use a different type of rice?
Jasmine rice is preferred for its slightly sticky texture and flavor, but you can experiment with basmati or medium-grain rice. Just make sure it is cooked and thoroughly chilled to achieve the best crispiness.
Is this salad suitable for vegans?
Absolutely! This Crispy Rice Salad with Veggies and Peanut Dressing Recipe is naturally vegan, especially if you choose maple syrup instead of honey in the dressing.
Can I add protein to this salad?
Yes! Feel free to add tofu cubes, shredded chicken, or edamame to boost the protein content and make it even more filling.
How spicy is the peanut dressing?
The base recipe is mild and nutty, but you can easily customize it with a dash of sriracha or red pepper flakes if you love a bit of heat.
What if I don’t have time to chill the rice overnight?
While day-old chilled rice is ideal for crisping, an easy hack is to spread freshly cooked rice on a baking sheet and pop it in the fridge or freezer for at least 30 minutes until well chilled and dry.
Final Thoughts
I can’t recommend this Crispy Rice Salad with Veggies and Peanut Dressing Recipe enough—it’s that perfect mix of crunchy, fresh, and creamy that you’ll want to make again and again. Whether you’re looking for a light lunch or a colorful side dish, this salad ticks all the boxes and brings so much joy to the table. Try it out, play with the veggies and protein additions, and get ready to impress yourself and everyone around you!
Print
Crispy Rice Salad with Veggies and Peanut Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Vegetarian
Description
This Crispy Rice Salad with Veggies and Peanut Dressing is a vibrant, flavorful dish featuring golden, crunchy rice complemented by fresh vegetables and a rich, creamy peanut dressing. Perfect as a light lunch or side salad, it combines the satisfying texture of crispy jasmine rice with the bright crunch of cabbage, carrots, bell pepper, cucumber, and herbs, all coated in a savory-sweet Asian-inspired peanut sauce.
Ingredients
Main Salad
- 3 cups cooked jasmine rice (preferably day-old and chilled)
- 2 tablespoons vegetable oil
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1/2 cup chopped cucumber
- 1/4 cup chopped green onions
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons chopped roasted peanuts (for topping)
Peanut Dressing
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon maple syrup or honey
- 1 teaspoon sesame oil
- 1–2 tablespoons warm water (to thin if needed)
Instructions
- Prepare the crispy rice: Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chilled rice in an even layer and cook undisturbed for 5–7 minutes until the bottom becomes golden and crispy. Carefully flip sections of the rice and cook for another 3–4 minutes to crisp some more. Remove from heat and set aside.
- Make the peanut dressing: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, maple syrup or honey, and sesame oil until smooth. Add warm water gradually as needed to reach your desired consistency.
- Assemble the salad: In a large mixing bowl, combine shredded red cabbage, carrots, bell pepper slices, chopped cucumber, green onions, and cilantro. Add the crispy rice and toss gently to mix.
- Add dressing and serve: Drizzle the peanut dressing over the salad and toss until everything is evenly coated. Sprinkle chopped roasted peanuts on top and serve immediately for best texture.
Notes
- Use chilled, day-old rice for best crisping results; fresh rice tends to be too moist.
- Add tofu, shredded chicken, or edamame for extra protein.
- Adjust the dressing’s spiciness with a dash of sriracha or red pepper flakes if desired.
