Description
This Satay Crispy Rice Salad is a delightful Southeast Asian-inspired dish featuring golden, crispy jasmine rice mixed with fresh vegetables and topped with a rich, creamy peanut satay dressing. Perfect as a light main or a flavorful side, this salad combines crunchy textures with vibrant flavors for a refreshing and satisfying meal.
Ingredients
Scale
Salad
- 2 cups cooked jasmine rice (chilled)
- 1/2 cup cucumber, diced
- 1/2 cup shredded carrot
- 1/2 cup red bell pepper, finely chopped
- 1/4 cup scallions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, roughly chopped
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- Salt to taste
Satay Dressing
- 3 tablespoons creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 garlic clove, minced
- 1 teaspoon grated fresh ginger
- 1–2 tablespoons warm water (to thin)
Instructions
- Prepare the Crispy Rice: Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium heat. Add the chilled cooked rice in an even layer. Cook undisturbed for 5–7 minutes until the bottom is golden and crispy. Stir gently and cook for another 3–5 minutes to crisp more of the rice. Remove from heat and set aside to cool slightly.
- Make the Satay Dressing: In a small bowl, whisk together creamy peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, minced garlic, and grated ginger. Add warm water gradually to thin the dressing until smooth and pourable.
- Combine Salad Ingredients: In a large mixing bowl, combine the crispy rice with diced cucumber, shredded carrot, finely chopped red bell pepper, sliced scallions, chopped cilantro, and roasted peanuts.
- Toss with Dressing: Drizzle the satay dressing over the salad ingredients and toss gently to combine thoroughly and evenly.
- Season and Serve: Taste the salad and adjust seasoning by adding more soy sauce, lime juice, or salt if needed. Serve immediately for a warm salad or chill for a refreshing cold option.
Notes
- For extra protein, top with grilled tofu, chicken, or shrimp.
- If using freshly cooked rice, let it cool and dry out slightly before crisping to avoid sogginess.
- This salad works well as a side dish or a light main course.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Southeast Asian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 6g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg
