Crispy Rice Salad with Veggies

Featured in Crisp and Refreshing.

The Best Crispy Rice Salad transforms regular rice into a crunchy delight by baking it with Asian seasonings until golden and crispy. Mixed with fresh cucumbers, avocados, bell peppers, and cabbage, then topped with crunchy peanuts and herbs, this salad brings incredible texture to every bite. The homemade peanut-ginger dressing ties everything together with its creamy, tangy flavors. Perfect for meal prep, this vegan dish stays fresh and crispy for days when the dressing is stored separately. Each serving delivers a satisfying mix of textures and tastes, from the crispy rice base to the fresh vegetables and that irresistible peanut sauce.
sana kitchen chef
Updated on Thu, 06 Feb 2025 21:06:22 GMT
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A perfect fusion of textures and flavors awaits in this vibrant crispy rice salad. Golden, crunchy rice mingles with fresh vegetables and a creamy peanut dressing to create an unforgettable dish that redefines the traditional salad experience. Fresh herbs and colorful vegetables bring life to this Asian-inspired creation, making it a satisfying meal that breaks free from conventional salad boundaries.

I discovered this recipe during a particularly hot summer when traditional leafy salads felt monotonous. The first time I made it, my kitchen filled with the aroma of toasting rice, and the combination of textures was so addictive that it's now a weekly staple in my home.

Essential Recipe Components

  • Brown basmati rice: Brings a nutty depth and superior crispiness when toasted - look for aged rice with intact grains for best results.
  • Red cabbage: Adds beautiful color and essential crunch - choose firm, weighty heads with vibrant purple coloring.
  • Fresh herbs (basil and cilantro): Infuse bright, aromatic notes - select bunches with perky leaves and strong fragrance.
  • Mini cucumbers: Provide refreshing crunch - pick firm ones without any soft spots.
  • Edamame: Contributes protein and pleasant chewiness - frozen works perfectly, ensure they're bright green and blemish-free.

Creating Your Masterpiece

Preparing the Rice:
Position a large skillet over medium heat and add your day-old rice. Watch carefully as the grains begin to turn golden, stirring frequently to ensure even crisping.
Vegetable Preparation:
Slice your cabbage into whisper-thin ribbons, maintaining consistent thickness for even distribution throughout the salad.
Sauce Creation:
Blend your peanut butter with lime juice and soy sauce until reaching a smooth, pourable consistency that will coat each grain of rice perfectly.
Final Assembly:
Gently fold your crispy rice with prepared vegetables, allowing each component to maintain its distinct texture while forming a cohesive dish.

Growing up in a household where rice was a daily staple, I learned the magic of transforming leftover rice into something extraordinary. The technique of crisping rice came from my grandmother, who never wasted a single grain.

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Perfect Pairing Ideas

Transform this vibrant salad into a complete meal by serving it alongside grilled tofu skewers or vegetable spring rolls. For a refreshing touch, accompany it with a chilled cucumber soup or citrus-infused iced tea. The versatility of this dish means it works equally well as a light lunch or a substantial dinner side.

Creative Recipe Twists

Consider adding diced mango for tropical sweetness, or swap the peanut dressing for a sesame-ginger vinaigrette. For those avoiding nuts, sunbutter makes an excellent alternative in the dressing. Quinoa or cauliflower rice can replace traditional rice for a different nutritional profile, while maintaining the dish's essential character.

Keeping It Fresh

Store your crispy rice salad in an airtight container in the refrigerator, keeping the dressing separate if making ahead. The vegetables will stay crisp for up to four days. When ready to enjoy, let it come to room temperature for about 20 minutes, then toss with additional dressing if needed. For optimal texture, store avocado separately and add just before serving.

Beyond Basic Storage

Prepare components separately to extend freshness even further. Keep crispy rice in an airtight container at room temperature, prepared vegetables in the refrigerator, and dressing in a sealed jar. This method allows you to assemble portions as needed while maintaining maximum crispiness.

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After years of making this salad, I've found it's not just about the recipe - it's about understanding how each ingredient contributes to the whole. The magic happens when crispy meets creamy, when tangy meets sweet, and when every bite tells its own story. This isn't just another salad; it's a celebration of textures and flavors that proves healthy eating can be incredibly satisfying.

Frequently Asked Questions

→ Can I make the crispy rice ahead of time?
Yes, you can make the crispy rice up to 2 days ahead. Store it in an airtight container at room temperature to maintain crispiness.
→ How long does this salad keep in the fridge?
The assembled salad keeps well for 3-4 days when stored properly. Keep the dressing separate and add avocado just before serving.
→ What type of rice works best for this recipe?
Day-old jasmine or long-grain white rice works best as it's drier and crisps up better than freshly cooked rice.
→ Can I make this salad gluten-free?
Yes, simply replace the soy sauce with tamari or gluten-free soy sauce to make this recipe gluten-free.
→ What can I substitute for peanut butter in the dressing?
You can use almond butter, sunflower seed butter, or tahini as alternatives to peanut butter in the dressing.

Crispy Rice Salad with Peanuts

This Crispy Rice Salad combines crispy baked rice with fresh vegetables and a creamy peanut dressing for a delicious Asian-inspired meal.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: Sana

Category: Fresh Salads

Difficulty: Intermediate

Cuisine: Asian-Inspired

Yield: 4 Servings

Dietary: Vegan, Vegetarian, Dairy-Free

Ingredients

→ For the Crispy Rice Base

01 2 cups of day-old cooked rice (make sure it's completely cooled)
02 A generous tablespoon of chili garlic sauce for that perfect kick
03 1 tablespoon of your favorite chili crunch oil
04 1 tablespoon of toasted sesame oil
05 A splash of soy sauce (about 1 tablespoon)
06 1 fresh lime - you'll need both the zest and juice from half

→ Fresh Veggie Mix

07 5 crisp mini cucumbers, sliced into thin rounds
08 2 ripe but firm avocados, cut into bite-sized cubes
09 1 sweet red bell pepper, chopped into small pieces
10 A handful of green onions (about 3-5), finely chopped
11 2 cups of fresh red cabbage, shredded into thin strips
12 1 cup of crunchy unsalted peanuts (about 150g), roughly chopped
13 1 cup of bright green edamame beans (160g), shelled and cooked
14 A generous cup of fresh basil leaves (16g), roughly chopped
15 Half a cup of fresh cilantro (8g), chopped

→ Peanut-Ginger Dream Dressing

16 ¼ cup of creamy peanut butter (65g)
17 3 tablespoons of good quality olive oil
18 3 tablespoons of rice vinegar for tang
19 3 plump garlic cloves, minced
20 Juice from half a fresh lime
21 2 tablespoons of nutty toasted sesame oil
22 2 tablespoons of soy sauce
23 1½ tablespoons of pure maple syrup for sweetness
24 A thumb-sized piece of fresh ginger (about 1 inch/2.5cm), grated

Instructions

Step 01

Start by heating your oven to a toasty 400°F (200°C). In a mixing bowl, combine your cooled rice with the flavor bomb mix - chili garlic sauce, chili crunch oil, sesame oil, and soy sauce. Don't forget to add that fresh lime zest and juice! Give everything a good mix until the rice is evenly coated. Spread it out on a baking sheet and let it get golden and crispy in the oven for about 25-35 minutes.

Step 02

While your rice is getting crispy, let's prep the fresh stuff! In a large bowl, toss together your sliced cucumbers, cubed avocados, chopped bell pepper, green onions, and that beautiful purple cabbage. Add in the crunchy peanuts, tender edamame, and all those fresh herbs. This is where the magic starts happening!

Step 03

Time for the dreamy dressing! Throw all your dressing ingredients into a small blender - that's your peanut butter, oils, vinegar, garlic, lime juice, soy sauce, maple syrup, and fresh ginger. Blend until it's silky smooth. No blender? No problem! Just mince that garlic and ginger super fine and whisk everything together by hand.

Step 04

Once your rice has cooled down a bit but is still warm and crispy, add it to your bowl of veggies. Pour that luscious peanut dressing all over and toss everything together until every bite is coated in goodness. Now you're ready to dig in!

Notes

  1. This salad is a fantastic meal prep option that stays crispy and fresh for days - just keep the dressing separate until serving
  2. Feel free to adjust the spice level by tweaking the amount of chili garlic sauce
  3. The rice needs to be completely cooled before crisping for the best texture

Tools You'll Need

  • Large baking sheet
  • Small blender or whisk
  • Large mixing bowl
  • Sharp knife and cutting board

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains peanuts and soy
  • Contains wheat (in soy sauce - use tamari for gluten-free option)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 1172
  • Total Fat: 68 g
  • Total Carbohydrate: 122 g
  • Protein: 31 g