Description
Crispy Rice Salad with Veggies and Peanut Dressing is a vibrant and satisfying dish that combines crispy rice with fresh, crunchy vegetables and a creamy, tangy peanut dressing. This colorful salad is perfect as a light main dish or a side, full of flavor and texture.
Ingredients
Scale
For the Salad:
- 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)
For the Peanut Dressing:
- 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 crispy rice:
Heat sesame oil in a large skillet over medium-high heat. Add the cooked rice (preferably day-old rice for best texture). Press the rice into an even layer and cook for 3-4 minutes without stirring, allowing it to get crispy. Flip the rice over in sections, then cook for an additional 3-4 minutes until crispy on both sides. Remove from heat and let it cool slightly. - Prepare the peanut dressing:
In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, sriracha (if using), and water. Adjust the amount of water depending on your desired dressing consistency (you want it to be pourable but still thick). Taste and adjust seasonings as needed (more soy sauce for saltiness, more syrup for sweetness). - Assemble the salad:
In a large bowl, combine the crispy rice, cucumber, red bell pepper, shredded carrots, edamame, and green onions. Add the peanut dressing and toss everything together gently to coat evenly. - Garnish and serve:
Garnish with chopped cilantro, additional peanuts, or sesame seeds if desired. Serve immediately, or refrigerate for a chilled salad.
Notes
- This salad can be made ahead by storing the crispy rice and veggies separately. Combine with dressing just before serving.
- You can add other vegetables like avocado, cabbage, or spinach for more variety.
- For added protein, toss in grilled chicken, tofu, or tempeh.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Dessert, Side Dish
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl (1/4 of the recipe)
- Calories: 380
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0g