Why You’ll Love This Recipe

Satay Crispy Rice Salad is a bold, flavor-packed dish that combines the satisfying crunch of crispy rice with a creamy, peanut-based satay dressing. Fresh vegetables and herbs add brightness, while the rich, nutty flavors bring depth. It’s a perfect fusion-style salad—crunchy, creamy, tangy, and spicy all in one bite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cooked jasmine ricepeanut buttersesame oilsoy saucerice vinegarlime juicebrown sugarfresh gingerfresh garlicchili flakescarrotscucumbersred bell peppersfresh cilantrofresh mintscallionscrushed peanutsvegetable oil

directions

Spread cooked jasmine rice onto a lined baking sheet and refrigerate for at least 1 hour or until cold and dry.

Heat a bit of vegetable oil in a skillet over medium-high heat.

Add the chilled rice in batches and press down lightly, cooking until golden and crispy on both sides. Set aside on a paper towel-lined plate.

In a bowl, whisk together peanut butter, soy sauce, sesame oil, rice vinegar, lime juice, brown sugar, minced garlic, grated ginger, and chili flakes to form the satay dressing.

Julienne or thinly slice the carrots, cucumbers, and red bell peppers.

In a large mixing bowl, combine the crispy rice, vegetables, chopped scallions, cilantro, and mint.

Pour the satay dressing over the mixture and toss until evenly coated.

Top with crushed peanuts for extra crunch.

Servings and timing

This recipe serves 4 as a main dish or 6 as a side.Preparation time: 20 minutesCrisping rice: 10-15 minutesAssembling and tossing: 10 minutesTotal time: 40-45 minutes

Variations

Use almond butter or cashew butter instead of peanut butter for a twist.

Add grilled chicken, tofu, or shrimp to turn it into a protein-packed meal.

Include shredded purple cabbage for extra color and texture.

Drizzle with sriracha or chili oil for added heat.

Swap jasmine rice with brown rice or quinoa for a healthier base.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Keep the dressing separate until ready to serve for best texture.Reheat crispy rice in a skillet or oven if you want to restore the crunch.

FAQs

Can I make this salad ahead of time?

Yes, just keep the dressing and crispy rice separate until serving to maintain the texture.

Is this dish spicy?

It has a mild kick, but you can adjust the chili flakes to your preference.

Can I use leftover rice?

Absolutely, leftover rice works best since it’s drier and crisps up better.

What can I substitute for rice vinegar?

Apple cider vinegar or lime juice can be used as substitutes.

Can I make it gluten-free?

Use gluten-free soy sauce or tamari to make it gluten-free.

Do I have to crisp the rice?

Crisping the rice adds texture, but you can serve it with regular chilled rice if you prefer.

Can I add fruit?

Yes, mango or pineapple chunks pair well with the peanut dressing.

Is this salad vegan?

Yes, it’s naturally vegan unless you add animal-based proteins.

What type of peanut butter works best?

Smooth, unsweetened peanut butter is ideal for a creamy dressing.

Can I meal prep this?

Yes, just store the components separately and combine before eating.

Conclusion

Satay Crispy Rice Salad is a vibrant and satisfying dish that brings texture, color, and big flavors together in one bowl. Whether you’re craving a hearty salad or looking for something unique to serve at your next gathering, this recipe delivers a crave-worthy crunch with every bite.