Crisp the Rice:
Heat the vegetable oil in a non-stick pan over medium heat. Add the chilled rice in an even layer and press it down gently. Let it cook without stirring for 5–7 minutes until the bottom is golden and crispy. Flip in sections if possible and cook another 3–5 minutes. Remove from heat and set aside to cool slightly.

Make the Dressing:
In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, rice vinegar, sesame oil, and garlic. Add warm water a little at a time until the dressing is smooth and pourable.

Assemble the Salad:
In a large bowl, combine the cabbage, carrots, cucumber, bell pepper, green onions, cilantro, and chili (if using).

Add Rice & Toss:
Break up the crispy rice and add it to the salad. Pour over the satay dressing and toss everything together until evenly coated.

Top and Serve:
Sprinkle chopped peanuts on top before serving. Enjoy immediately for the best texture.