If you’re craving a dish that’s vibrant, crunchy, and bursting with flavor, you’re going to love this Crispy Rice Salad with Veggies and Peanut Dressing Recipe. It’s a perfect harmony of textures—the satisfying crispiness of lightly fried rice paired with fresh, colorful veggies and a creamy, tangy peanut dressing that ties everything together in pure bliss. Whether you’re looking for a quick lunch, a light dinner, or a show-stopping side, this recipe brings freshness and a touch of indulgence to your table with every bite.
Ingredients You’ll Need
This recipe calls for simple, fresh ingredients that combine to create an extraordinary flavor profile and texture. Each plays a key role: the day-old rice provides the perfect base for crispiness, crunchy veggies add brightness and color, and the peanut dressing gives a rich, nutty, and slightly sweet kick that elevates the entire salad.
- 2 cups cooked white rice: Day-old rice works best because it’s drier and fries up crispier.
- 1 tablespoon sesame oil: Adds a toasty flavor and helps crisp up the rice when frying.
- 1 cup cucumber, julienned: Fresh and cooling, it adds a crisp contrast.
- 1/2 cup red bell pepper, thinly sliced: Sweet and vibrant, perfect for color and crunch.
- 1/2 cup shredded carrots: Adds natural sweetness and that classic crispness.
- 1/2 cup edamame: Provides a satisfying bite and boosts protein.
- 2 green onions, chopped: Adds a mild onion flavor and freshness.
- 1/4 cup cilantro, chopped (optional): A lovely herbaceous note for those who enjoy it.
- 3 tablespoons peanut butter: Choose smooth or crunchy for a nutty base to the dressing.
- 1 tablespoon soy sauce or tamari: Brings umami depth and balances sweetness.
- 1 tablespoon rice vinegar: Offers a subtle tang to brighten the dressing.
- 1 tablespoon maple syrup or honey: Gives a gentle sweetness to contrast the savory elements.
- 1 teaspoon sesame oil: Adds richness and aroma to the dressing.
- 1-2 teaspoons sriracha (optional): For those who like a little heat.
- 2 tablespoons water: To thin the dressing to just the right consistency.
How to Make Crispy Rice Salad with Veggies and Peanut Dressing Recipe
Step 1: Fry the Rice
Start by heating the sesame oil in a non-stick skillet over medium heat. Add the cooked rice and press it flat with a spatula. Let it cook undisturbed for a few minutes until the bottom forms a golden, crispy crust. Flip sections over carefully to crisp the other side. This step is what gives your salad that amazing crunchy texture that makes it stand out.
Step 2: Prepare the Veggies
While the rice is frying, julienne your cucumber, thinly slice the bell pepper, shred the carrots, chop the green onions, and if you like cilantro, give it a rough chop too. If you’re using frozen edamame, give it a quick rinse and let it thaw slightly. Having all your veggies prepped and fresh is vital for the salad’s crisp, lively character.
Step 3: Make the Peanut Dressing
In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, and water. Add sriracha if you want a bit of heat. The goal is a creamy, smooth dressing that beautifully coats every ingredient without overpowering them.
Step 4: Assemble the Salad
Once your rice has cooled slightly so it’s warm but not hot, combine it in a large bowl with the prepared veggies and edamame. Pour the peanut dressing over and toss gently until everything is evenly coated. The combination of crispy rice and hearty dressing with fresh veggies makes every bite thoroughly enjoyable and packed with flavor.
How to Serve Crispy Rice Salad with Veggies and Peanut Dressing Recipe
Garnishes
Top your salad with extra chopped peanuts for crunch, a sprinkle of sesame seeds for a nutty crunch, or perhaps some fresh cilantro leaves for a pop of color and herbaceous zing. These little garnishes take your dish from great to unforgettable.
Side Dishes
This salad shines on its own but pairs beautifully with simple grilled chicken, tofu skewers, or even steamed dumplings. Its vibrant flavors and textures can balance out richer or simpler mains, making it a versatile addition to any meal.
Creative Ways to Present
Think outside the bowl! Serve this salad layered in a clear glass jar for a picnic, or spoon it into crisp lettuce cups for a sushi-inspired handheld treat. You can even stuff it inside bell pepper halves for a colorful presentation that’s as appetizing as it is beautiful.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store your salad in an airtight container in the fridge for up to two days. It’s best to keep the peanut dressing separate if you’re planning ahead, to maintain the rice’s crispiness and prevent the veggies from becoming soggy.
Freezing
Freezing this salad is not recommended because the fresh veggies and crispy rice lose their texture once frozen and thawed. Fresh is best to savor the delightful contrasts fully.
Reheating
If you want to enjoy warm crispy rice later, gently reheat the rice portion in a skillet with a little sesame oil to restore the crisp texture, then toss with fresh or leftover veggies and dressing. Just avoid microwaving the entire salad together to keep it vibrant and crunchy.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice adds a nuttier flavor and more fiber, but it might take a bit longer to crisp up. Just make sure it’s cooked and thoroughly cooled for the best texture.
Is there a substitute for peanut butter if I have allergies?
Yes! You can try sunflower seed butter or almond butter as alternatives. Keep in mind the flavor will change slightly, but the creamy texture and richness remain great in the dressing.
Can I make this salad vegan?
Definitely! Just use maple syrup instead of honey, and tamari in place of soy sauce if you want gluten-free options. The recipe is naturally plant-based and packed with wholesome ingredients.
How spicy is this salad with sriracha?
The heat level depends on your preference! Start with one teaspoon and taste before adding more. Sriracha adds a gentle warmth that complements the peanut dressing without overpowering it.
What’s the best way to julienne vegetables quickly?
The trick is to slice the vegetable into thin, even planks first, then stack a few at a time and cut into thin matchsticks. Using a sharp knife makes this easier and safer.
Final Thoughts
I can’t recommend this Crispy Rice Salad with Veggies and Peanut Dressing Recipe enough—it’s one of those dishes that feels special yet is surprisingly easy to whip up any day of the week. Fresh, crunchy, savory, and with just the right hint of sweetness and spice, it’s a crowd-pleaser that I keep coming back to time and time again. Give it a try and watch it become a favorite in your kitchen too!
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Crispy Rice Salad with Veggies and Peanut Dressing Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: Asian Fusion
- Diet: Vegetarian
Description
This Crispy Rice Salad with Veggies and Peanut Dressing is a vibrant, flavorful dish featuring day-old rice pan-fried for a crispy texture, mixed with fresh julienned vegetables and edamame. Topped with a creamy, slightly spicy peanut dressing, it makes for a quick, nutritious, and satisfying meal perfect for lunch or dinner.
Ingredients
Rice and Vegetables
- 2 cups cooked white rice (preferably day-old rice)
- 1 tablespoon sesame oil (for frying rice)
- 1 cup cucumber, julienned
- 1/2 cup red bell pepper, thinly sliced
- 1/2 cup shredded carrots
- 1/2 cup edamame (cooked or frozen)
- 2 green onions, chopped
- 1/4 cup cilantro, chopped (optional)
Peanut Dressing
- 3 tablespoons peanut butter (smooth or crunchy)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup (or honey)
- 1 teaspoon sesame oil
- 1–2 teaspoons sriracha (optional, for heat)
- 2 tablespoons water (to thin the dressing)
Instructions
- Prepare and Fry the Rice: Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the day-old cooked rice and stir-fry for about 5 to 7 minutes until the rice crisps up slightly and develops a golden color. Stir occasionally to avoid sticking or burning.
- Prepare the Vegetables: While the rice is frying, julienne the cucumber, thinly slice the red bell pepper, shred the carrots, and chop the green onions and cilantro (if using). Ensure edamame is cooked and thawed if previously frozen.
- Make the Peanut Dressing: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, sriracha (if using), and water until smooth and well combined. Adjust the water quantity to reach your desired dressing consistency.
- Combine Salad Ingredients: Once the rice is crispy and slightly cooled, transfer it to a large mixing bowl. Add the prepared cucumber, bell pepper, carrots, edamame, green onions, and cilantro.
- Toss with Dressing and Serve: Pour the peanut dressing over the rice and vegetable mix, tossing gently to coat everything evenly. Serve immediately to retain the crunchiness of the rice or chill briefly for a cooler salad experience.
Notes
- Using day-old rice helps to achieve the best crispy texture during frying.
- Adjust sriracha quantity based on your preferred spice level.
- For a gluten-free version, replace soy sauce with tamari.
- The salad is best enjoyed fresh to maintain rice crispness; leftovers may lose some texture.
- Peanut butter alternatives like almond or cashew butter can be used for variation.
