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
Units
Scale
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.
