If you’re longing for a dish that’s vibrant, crunchy, and wakes up your taste buds with every bite, you simply must try Satay Crispy Rice Salad. Picture this: golden, crackly rice tossed with a rainbow of veggies and finished with a creamy, zingy homemade satay dressing, all crowned with a shower of roasted peanuts and fragrant herbs. This isn’t just a salad—it’s a flavor-packed meal, totally satisfying and deeply craveable, whether served warm or chilled. Satay Crispy Rice Salad is the kind of go-to recipe you’ll be sharing with friends (and craving on repeat) all year long.
Ingredients You’ll Need
The magic of Satay Crispy Rice Salad lies in its fresh ingredients and simple staples that pull together dazzling colors, irresistible crunch, and soulful richness. Each component plays a starring role, from hearty day-old rice to zippy lime and a whisked-till-silky satay dressing. Here’s everything you need for your new favorite crowd-pleaser:
- Jasmine rice (2 cups, cooked, preferably day-old): Day-old rice is best for an ultra-crunchy texture—don’t skip this pro tip!
- Vegetable oil (2 tablespoons): Helps create those irresistible crispy edges on the rice.
- Salt (1/2 teaspoon): Just enough to brighten up all the flavors.
- Shredded red cabbage (1 cup): Adds gorgeous color and satisfying crunch.
- Shredded carrots (1 cup): Brings sweetness and another pop of color.
- Red bell pepper (1, thinly sliced): For crispness and natural sweetness in every bite.
- Cucumber (1/2 cup, thinly sliced): A cooling element that balances the bold flavors.
- Fresh cilantro (1/4 cup, chopped): Brings zippy freshness and herbal depth.
- Green onions (1/4 cup, chopped): Offers a gentle oniony bite.
- Roasted peanuts (1/4 cup, chopped): Delivers the crunch and toasty nutty flavor classic to satay.
- Sesame seeds (1 tablespoon): Sprinkled on top for added flavor and visual flair.
- Creamy peanut butter (1/4 cup): The luscious base for your satay dressing.
- Soy sauce (1 tablespoon): Adds savory umami notes to balance the dressing.
- Rice vinegar (1 tablespoon): Lends a gentle tang that perks up the whole dish.
- Lime juice (1 tablespoon): Fresh citrus makes the salad bright and lively.
- Honey or maple syrup (2 teaspoons): A touch of sweetness rounds everything out beautifully.
- Ginger (1 teaspoon, grated): Fresh, spicy warmth to lift up the satay.
- Garlic (1 clove, minced): Fragrant, aromatic depth for the dressing.
- Sriracha (1–2 teaspoons, optional): For those who like it with a little kick.
- Warm water (2–3 tablespoons): Adjusts dressing consistency to your liking.
How to Make Satay Crispy Rice Salad
Step 1: Crisp Up the Rice
Start by heating your vegetable oil in a large nonstick skillet over medium heat. Once it’s shimmering, spread your day-old jasmine rice into an even layer and gently press it with a spatula. The key here is patience—let the rice sit undisturbed for 6 to 8 minutes until the bottom turns beautifully golden and crisp. After that, give it a stir or flip sections to get even more crispy bits. Take it off the heat and give it a few minutes to cool slightly; those crunchy edges are pure magic!
Step 2: Whisk Together the Satay Dressing
In a small bowl, combine your creamy peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, fresh ginger, minced garlic, and sriracha if you’re chasing a little heat. Whisk in warm water gradually until the dressing is perfectly smooth and pourable. Taste and adjust the balance—maybe a squeeze more lime or a dash more soy sauce depending on your mood. This dressing pulls everything together in true Satay Crispy Rice Salad fashion.
Step 3: Prepare the Salad Base
In a large bowl, gently toss together your shredded red cabbage, carrots, thinly sliced red bell pepper, cool cucumber slices, chopped cilantro, and green onions. This colorful mix is the backbone of your salad, offering crispness, freshness, and a little herbal pop.
Step 4: Combine and Dress
Toss the crispy rice into the bowl with your veggies, then drizzle liberally with your luscious, homemade satay dressing. Use gentle, loving motions to coat everything—this ensures that every grain of rice and sliver of veg gets at least a hint of that rich, tangy sauce. Trust me, this step is where the salad comes together in a magical, crave-worthy way.
Step 5: Garnish and Serve
Pile your finished Satay Crispy Rice Salad high on a platter or into bowls, then finish with a shower of chopped roasted peanuts and a generous sprinkling of sesame seeds. The crunch is unbeatable, and the salad is now ready to dazzle at your table!
How to Serve Satay Crispy Rice Salad
Garnishes
The right garnishes can take Satay Crispy Rice Salad from delicious to unforgettable. For maximum flavor and crunch, don’t skip the roasted peanuts and toasted sesame seeds. Add an extra handful of chopped cilantro or even a few fronds of fresh mint for an herby, cooling effect, and if you love a little heat, thinly sliced red chili on top looks stunning and offers a gentle kick.
Side Dishes
This salad is a showstopper on its own, but it also plays well with others. Pair your Satay Crispy Rice Salad with grilled tofu, sticky-sweet chicken skewers, or juicy shrimp—anything that echoes those big Southeast Asian flavors. If you want a lighter meal, serve it with a bowl of simple miso soup or a plate of crunchy pickled vegetables to brighten things up even more.
Creative Ways to Present
Dress it up for a party by scooping spoonfuls into crisp lettuce cups, or layer the salad in mason jars for a gorgeous (and packable) lunch. For family-style gatherings, pile the salad onto a large serving platter and let everyone help themselves—Satay Crispy Rice Salad looks absolutely stunning as the centerpiece of any table!
Make Ahead and Storage
Storing Leftovers
If you’ve got leftovers, stash Satay Crispy Rice Salad in an airtight container in the fridge. The veggies will stay crunchy and the flavors actually deepen overnight, though the rice may lose a bit of crispiness—but it’ll still be totally tasty for up to two days.
Freezing
While freezing isn’t the best match for this dish (the veggies can turn soft once thawed), you can make and freeze the satay dressing on its own for up to a month. Just whisk it again when you’re ready and toss with fresh veggies and newly crisped rice for a super-quick assembly.
Reheating
If you want to bring back some of that signature rice crunch, simply spread the leftover salad (minus the garnishes, if possible) in a hot skillet for a couple of minutes to warm and crisp it up before eating. Otherwise, Satay Crispy Rice Salad tastes delicious straight from the fridge, making it a dream for meal prep lunches.
FAQs
Can I use a different type Main Course, Salad
Yes! While jasmine rice offers the best fragrance and texture, you can absolutely use other long-grain rices like basmati or even short-grain white rice; just avoid sticky varieties like sushi rice for the crispiest results.
What protein can I add to make this salad more filling?
Satay Crispy Rice Salad is super versatile—grilled chicken, marinated tofu, or sautéed shrimp are all fabulous additions. Simply pile your protein on top just before serving so everything stays crisp and fresh.
Is this salad good for meal prep?
Definitely. Keep the dressing separate until you’re ready to eat, then just toss with vegetables and crispy rice for a meal that travels well and tastes just as fresh later in the week.
How spicy is the satay dressing?
The heat level is totally up to you! Start with a little sriracha, taste, and add more if you want it spicier—or leave it out completely for a milder salad that everyone can enjoy.
Can I make Satay Crispy Rice Salad gluten-free?
Absolutely, just swap the soy sauce for tamari or coconut aminos in your satay dressing. Double-check that all your other ingredients are gluten-free and you’re good to go!
Final Thoughts
Give Satay Crispy Rice Salad a try and you’ll see why it’s the kind of dish everyone asks for twice. Between the nutty crunch, fresh veggies, and luscious satay, every bite is a mini celebration. Don’t be surprised when this salad sneaks into your regular meal rotation—after all, good food is meant to be shared and savored!
Print
Satay Crispy Rice Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course, Salad
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Vegetarian
Description
This Satay Crispy Rice Salad is a delightful Asian-inspired dish featuring crispy jasmine rice tossed with colorful veggies and a creamy peanut satay dressing. It’s a vibrant and flavorful salad that can be enjoyed as a main course.
Ingredients
Main Salad Ingredients:
- 2 cups cooked jasmine rice (preferably day-old)
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper (thinly sliced)
- 1/2 cup cucumber (thinly sliced)
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/4 cup roasted peanuts (chopped)
- 1 tablespoon sesame seeds
Satay Dressing Ingredients:
- 1/4 cup creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 2 teaspoons honey or maple syrup
- 1 teaspoon grated ginger
- 1 garlic clove (minced)
- 1–2 teaspoons sriracha (optional for heat)
- 2–3 tablespoons warm water to thin
Instructions
- Crisp the Rice: Heat vegetable oil in a large skillet, add cooked rice, cook until crispy.
- Make the Satay Dressing: Whisk together all dressing ingredients until smooth.
- Prepare the Salad: Combine veggies in a bowl, add crispy rice, and toss gently.
- Finish and Serve: Drizzle with satay dressing, mix well, and top with peanuts and sesame seeds.
Notes
- Day-old rice works best for crisping.
- For added protein, top with grilled chicken, tofu, or shrimp.
- Adjust sriracha to taste or leave it out for a milder version.
- This salad is great served warm or at room temperature.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 8g
- Sodium: 510mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
