Flavor-Packed Satay Crispy Rice Salad Recipe

This Satay Crispy Rice Salad is a bold, crunchy, and refreshing dish layered with textures and rich, nutty flavor. It combines crispy rice with fresh vegetables, herbs, and a creamy satay-style peanut dressing that ties everything together. I love making this when I want something light yet filling, with the kind of flavor punch that keeps me coming back for more.

Why You’ll Love This Recipe

I love this salad because it’s full of texture and flavor in every bite. The crispy rice adds crunch, the fresh herbs brighten everything, and the satay-inspired dressing brings a savory, slightly sweet depth that makes this dish incredibly satisfying. It’s perfect as a lunch, side dish, or light dinner, and it works well for meal prep or sharing at gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crispy rice:

• Cooked white or jasmine rice (day-old rice works best)

• Neutral oil (like vegetable or avocado oil)

• Salt

For the salad base:

• Cucumber, diced

• Carrot, shredded or julienned

• Red bell pepper, thinly sliced

• Green onions, sliced

• Fresh cilantro and mint leaves

• Optional: shredded cabbage or lettuce

For the satay dressing:

• Peanut butter (creamy or natural)

• Soy sauce

• Rice vinegar or lime juice

• Honey or maple syrup

• Garlic, minced

• Ginger, grated

• Warm water (to thin the dressing as needed)

• Optional: sesame oil or a pinch of chili flakes for heat

Directions

1. I start by spreading the cooked rice out on a tray and letting it dry slightly if it’s very moist.

2. In a large skillet with a thin layer of oil, I fry the rice in batches until golden and crispy, stirring occasionally to prevent burning. I season lightly with salt and set aside to cool.

3. While the rice cools, I prep the vegetables and herbs, tossing them together in a large bowl.

4. To make the dressing, I whisk together peanut butter, soy sauce, rice vinegar, honey, garlic, and ginger until smooth, then thin it with warm water until pourable.

5. I add the crispy rice to the salad just before serving and drizzle the dressing over the top, tossing lightly to coat everything evenly.

6. I finish with extra herbs or a sprinkle of chopped peanuts for extra crunch.

Servings and timing

This recipe serves about 4 and takes around 30 minutes from start to finish, especially if the rice is already cooked and chilled.

Variations

• I sometimes add grilled tofu, chicken, or shrimp for more protein.

• Swapping the peanut butter for almond or cashew butter changes the flavor but still works great.

• For a spicy version, I mix chili garlic sauce or sriracha into the dressing.

• Adding mango or pineapple chunks gives it a sweet tropical twist.

Storage/Reheating

I store the dressing and salad separately in the fridge for up to 3 days. The crispy rice is best fresh, but if I want to prep it ahead, I re-crisp it quickly in a dry skillet before serving. Once assembled, I eat it the same day to keep the rice from softening.

FAQs

What is satay dressing made of?

It’s a creamy, nutty sauce typically made with peanut butter, soy sauce, garlic, and lime or vinegar. I sometimes sweeten it with honey and add a little chili for spice.

Can I use warm rice instead of crispy?

Yes, but the crispy rice gives the dish its signature crunch. I’ve used freshly cooked rice in a pinch, but I miss that texture.

Is this recipe gluten-free?

It can be. I use gluten-free soy sauce (tamari) and make sure my peanut butter and other ingredients are gluten-free.

How do I keep the rice crispy?

I add it to the salad just before serving. If it’s sitting too long with the dressing, it softens quickly.

Can I make the dressing ahead?

Yes, I make the satay dressing up to 3 days in advance and store it in a jar in the fridge. I stir or shake it well before using.

Conclusion

Satay Crispy Rice Salad is a fresh, crunchy, and deeply flavorful dish that I love making when I want something a little different. With its vibrant mix of textures and bold satay-inspired dressing, it’s the kind of salad that feels like a complete meal—and one that always leaves me feeling satisfied. Whether I’m serving it for lunch or as a side, this dish always steals the show.

Flavor-Packed Satay Crispy Rice Salad Recipe

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Salad
• Method: Stovetop
• Cuisine: Asian-Inspired
• Diet: Vegetarian

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Description

This Flavor-Packed Satay Crispy Rice Salad is a fresh, crunchy, and satisfying dish made with golden crispy rice, vibrant vegetables, and a creamy peanut satay dressing. Perfect as a light meal or hearty side, this crispy rice salad is bold, textural, and bursting with Thai-inspired flavor.

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Ingredients

• For the Crispy Rice:
• 2 cups cooked white or jasmine rice (preferably day-old)
• 2–3 tbsp neutral oil (vegetable or avocado)
• Salt, to taste
• For the Salad Base:
• 1 cup cucumber, diced
• 1 cup shredded or julienned carrot
• 1 red bell pepper, thinly sliced
• 2 green onions, sliced
• ½ cup fresh cilantro leaves
• ¼ cup fresh mint leaves
• Optional: 1 cup shredded cabbage or lettuce
• For the Satay Dressing:
• ¼ cup peanut butter (creamy or natural)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar or lime juice
• 1 tbsp honey or maple syrup
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• 2–4 tbsp warm water (to thin)
• Optional: 1 tsp sesame oil or chili flakes for heat

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Instructions

1. Spread out cooked rice on a tray to dry slightly if moist.

2. In a large skillet, heat oil over medium heat. Add rice in batches, stirring occasionally until golden and crispy. Season with salt and let cool.

3. In a large bowl, toss together cucumber, carrot, bell pepper, green onions, and herbs.

4. In a separate bowl, whisk together all dressing ingredients, thinning with warm water to a pourable consistency.

5. Just before serving, add crispy rice to the salad and drizzle with satay dressing. Toss gently to coat.

6. Garnish with extra herbs or chopped peanuts if desired.

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Notes

• Add grilled tofu, shrimp, or chicken for added protein.
• Substitute almond or cashew butter for a different nutty flavor.
• Stir in chili garlic sauce or sriracha for a spicy twist.
• Fresh mango or pineapple chunks add a sweet, tropical contrast.
• Re-crisp rice in a dry skillet if making ahead.