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Satay Crispy Rice Salad Recipe

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  • Author: Chef Emma
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Asian-Inspired
  • Diet: Vegetarian

Description

This Satay Crispy Rice Salad is a flavor-packed, texture-rich dish that combines golden, crispy rice with fresh veggies and a creamy peanut satay dressing. It’s crunchy, creamy, savory, and just a little spicy—perfect for a satisfying lunch, side dish, or light dinner. Bonus: it’s easy to prep ahead and totally customizable.

Ingredients

For the Crispy Rice:

  • 2 cups cooked white or jasmine rice (cold or day-old rice works best)

  • 1-2 tbsp vegetable or sesame oil

  • Pinch of salt

For the Salad:

  • 1 cup shredded cabbage (red or green)

  • 1/2 cup shredded carrots

  • 1/2 red bell pepper, thinly sliced

  • 1/2 cucumber, sliced into half-moons

  • 1/4 cup chopped cilantro

  • 2 green onions, thinly sliced

  • 1/4 cup chopped roasted peanuts

For the Satay Dressing:

 

  • 1/3 cup creamy peanut butter

  • 1 1/2 tbsp soy sauce

  • 1 tbsp lime juice

  • 1 tbsp honey or maple syrup

  • 1 clove garlic, grated

  • 1/2 tsp grated fresh ginger

  • 1/2 tsp sesame oil (optional)

  • 2-4 tbsp warm water (to thin to desired consistency)

  • 1/4 tsp chili flakes or sriracha (optional, for heat)

Instructions

  • Make the Crispy Rice: Heat oil in a nonstick skillet over medium-high heat. Add the rice in a thin, even layer. Press it down with a spatula and cook undisturbed for 4–5 minutes, or until the bottom is golden and crispy. Stir and crisp for another 2–3 minutes. Season with a pinch of salt and set aside to cool slightly.

  • Make the Dressing: In a small bowl, whisk together all satay dressing ingredients. Add warm water gradually until smooth and pourable.

  • Assemble the Salad: In a large bowl, combine cabbage, carrots, bell pepper, cucumber, cilantro, and green onions. Add the crispy rice and toss gently.

  • Drizzle with satay dressing and toss again until everything is coated.

 

  • Top with chopped peanuts and extra herbs if desired. Serve immediately.

Notes

  • Add grilled chicken, tofu, or shrimp for extra protein.

  • Use brown rice or quinoa for a whole grain option.

 

  • Dressing can be made ahead and stored in the fridge for up to 5 days.

Find it online: https://healthyhomeeats.com/satay-crispy-rice-salad-recipe/