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.
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
Instructions
-
Spread out cooked rice on a tray to dry slightly if moist.
-
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.
-
In a large bowl, toss together cucumber, carrot, bell pepper, green onions, and herbs.
-
In a separate bowl, whisk together all dressing ingredients, thinning with warm water to a pourable consistency.
-
Just before serving, add crispy rice to the salad and drizzle with satay dressing. Toss gently to coat.
-
Garnish with extra herbs or chopped peanuts if desired.
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.
