This crispy rice salad is a game-changer! Packed with vibrant flavors, crunchy textures, and a creamy peanut ginger dressing, it’s an ideal meal prep recipe. Perfect for vegans, vegetarians, or anyone looking to switch up their salad game, this dish is inspired by satay flavors and is incredibly easy to make.
Why You’ll Love This Recipe
- Amazing Texture: The crispy rice pairs beautifully with the crunchy veggies and creamy dressing.
- Versatile: Enjoy it as a main course or a side dish.
- Packed with Flavor: From the tangy lime zest to the bold peanut ginger dressing, every bite is bursting with deliciousness.
- Meal Prep-Friendly: Make it ahead of time, and enjoy a quick and satisfying meal throughout the week.
- Customizable: Swap ingredients to suit your preferences or dietary needs.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crispy Rice:
- 2 cups pre-cooked rice, cooled
- 1 tablespoon chili garlic sauce
- 1 tablespoon chili crunch oil
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 lime (juice from ½ and zest from the whole lime)
For the Salad:
- 5 mini cucumbers, thinly sliced
- 2 avocados, cubed
- 1 red bell pepper, chopped
- 3-5 green onions, chopped
- 2 cups red cabbage, finely sliced
- 1 cup unsalted peanuts, chopped
- 1 cup edamame, shelled and cooked
- 1 cup fresh basil, chopped
- ½ cup cilantro, chopped
For the Creamy Peanut Ginger Dressing:
- ¼ cup peanut butter
- 3 tablespoons olive oil
- 3 tablespoons rice vinegar
- 3 cloves garlic, minced
- ½ lime, juiced
- 2 tablespoons toasted sesame oil
- 2 tablespoons soy sauce
- 1 ½ tablespoons maple syrup
- 1 inch fresh ginger, grated
Directions
- Prepare the Crispy Rice:
Preheat your oven to 400°F (200°C). In a bowl, combine the cooked rice with chili garlic sauce, chili crunch oil, sesame oil, soy sauce, lime zest, and lime juice. Mix well and spread the rice evenly on a baking sheet. Bake for 25-35 minutes until crispy. - Make the Salad Base:
In a large bowl, combine the sliced cucumbers, cubed avocados, chopped red bell pepper, green onions, red cabbage, peanuts, edamame, basil, and cilantro. Toss to mix thoroughly. - Blend the Dressing:
Add all the dressing ingredients to a small blender: peanut butter, olive oil, rice vinegar, minced garlic, lime juice, toasted sesame oil, soy sauce, maple syrup, and grated ginger. Blend until smooth. If you don’t have a blender, whisk by hand, ensuring the garlic is finely minced. - Assemble the Salad:
Once the rice has finished baking, let it cool slightly. Add the crispy rice to the bowl with the vegetables, pour the peanut dressing over everything, and toss to coat evenly.
Servings and Timing
- Servings: 4 people
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Protein Additions: Add tofu, tempeh, or grilled chicken for extra protein.
- Nut-Free: Replace peanuts and peanut butter with sunflower seeds and sunflower seed butter.
- Spicy Kick: Add more chili garlic sauce or sliced fresh chili to increase the heat.
- Low-Carb Option: Use cauliflower rice instead of regular rice.
- Herb Substitutions: Swap basil or cilantro for mint or parsley, depending on your taste.
Storage/Reheating
- Storage: Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing and crispy rice separate until just before serving for maximum freshness.
- Reheating: To re-crisp the rice, spread it on a baking sheet and bake at 375°F (190°C) for 5-7 minutes. The salad can be enjoyed cold or at room temperature.
FAQs
1. Can I use a different type of rice?
Yes! Jasmine, basmati, or even brown rice work well in this recipe. Just make sure the rice is cooked and cooled before baking.
2. What can I substitute for chili garlic sauce?
You can use sriracha or a mix of garlic and chili flakes as a substitute.
3. Can I make this salad ahead of time?
Yes, but store the components separately and mix them just before serving to maintain freshness.
4. Is this salad gluten-free?
To make it gluten-free, use tamari instead of soy sauce.
5. Can I use frozen edamame?
Absolutely! Just cook and shell the edamame before adding it to the salad.
6. How do I keep the avocados from browning?
Toss the cubed avocados with lime juice to slow oxidation.
7. Can I skip the peanuts?
Yes, you can omit the peanuts or replace them with another nut or seed, such as almonds or pumpkin seeds.
8. What if I don’t have a blender for the dressing?
You can whisk the ingredients by hand; just make sure to finely mince the garlic and ginger.
9. Is this salad spicy?
It has a mild kick from the chili garlic sauce. You can adjust the spice level to your liking.
10. Can I freeze the crispy rice?
While it’s best enjoyed fresh, you can freeze the crispy rice. Reheat it in the oven to bring back its crunch.
Conclusion
This satay-inspired crispy rice salad is a vibrant and satisfying dish that’s perfect for any occasion. Packed with bold flavors, nutritious ingredients, and an irresistible crunch, it’s sure to become a favorite in your meal rotation. Whether you’re meal prepping, hosting a gathering, or just craving something different, this recipe is a must-try!
Print
The Best Crispy Rice Salad: Satay-Inspired
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course, Salad
- Method: Baking, Mixing
- Cuisine: Asian
- Diet: Vegetarian
Description
Discover the ultimate Crispy Rice Salad, a satay-inspired dish bursting with bold flavors and vibrant textures! Featuring crispy baked rice, fresh veggies, and a creamy peanut ginger dressing, this vegan and vegetarian-friendly recipe is perfect as a main course or a hearty salad. Simple to make and packed with nutrients, it’s a delicious twist on Asian-inspired cuisine.
Ingredients
For the Crispy Rice:
- 2 cups pre-cooked rice, cooled
- 1 tbsp chili garlic sauce
- 1 tbsp chili crunch oil
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 lime (juice from 1/2 and zest from whole)
For the Salad:
- 5 mini cucumbers, thinly sliced
- 2 avocados, cubed
- 1 red bell pepper, chopped
- 3–5 green onions, chopped
- 2 cups red cabbage, finely sliced
- 1 cup unsalted peanuts, chopped (150g)
- 1 cup edamame, shelled and cooked (160g)
- 1 cup fresh basil, chopped (16g)
- 1/2 cup cilantro, chopped (8g)
For the Creamy Peanut Ginger Dressing:
- 1/4 cup peanut butter (65g)
- 3 tbsp olive oil
- 3 tbsp rice vinegar
- 3 cloves garlic, minced
- 1/2 lime, juiced
- 2 tbsp toasted sesame oil
- 2 tbsp soy sauce
- 1 1/2 tbsp maple syrup
- 1 inch fresh ginger, grated (2.5cm)
Instructions
1. Prepare the Crispy Rice:
- Preheat your oven to 400˚F (200˚C).
- In a mixing bowl, combine cooled rice with chili garlic sauce, chili crunch oil, sesame oil, soy sauce, lime zest, and lime juice. Mix well.
- Spread the rice evenly on a baking sheet. Bake for 25–35 minutes, stirring halfway through, until the rice is crispy and golden. Remove from the oven and let cool.
2. Assemble the Salad:
- In a large salad bowl, combine the sliced mini cucumbers, cubed avocados, chopped red bell pepper, green onions, shredded cabbage, chopped peanuts, edamame, basil, and cilantro. Toss everything together until well mixed.
3. Make the Dressing:
- In a small blender, add peanut butter, olive oil, rice vinegar, minced garlic, lime juice, toasted sesame oil, soy sauce, maple syrup, and grated ginger. Blend until smooth.
- If you don’t have a blender, finely mince the garlic and whisk all the ingredients together by hand.
4. Combine and Serve:
- Add the cooled crispy rice to the salad bowl with the veggies. Pour the peanut ginger dressing over the top. Toss until everything is evenly coated.
- Serve immediately and enjoy this vibrant and flavorful dish!
Notes
- Rice Tip: Day-old rice works best for making crispy rice as it is less sticky and crisps up better in the oven.
- Customizations: Add grilled tofu, tempeh, or chicken for extra protein.
- Storage: Store leftovers in an airtight container for up to 2 days, though the rice will lose its crispiness over time.
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