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Crispy Rice Salad with Peanut

Crispy Rice Salad with Peanut: A Crunchy Delight You’ll Love

Crispy Rice Salad with Peanut is a vibrant dish that combines crunchy textures and bold flavors, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Cold Cooked Jasmine Rice Using day-old rice ensures optimal crispiness.
  • 2 tablespoons Neutral Oil (Sunflower or Avocado) Perfect for frying to achieve that signature crunch.
  • 2 cups Shredded Purple Cabbage Adds vibrant color and delightful crunch; fresh is best!
  • 1 cup Cucumber Offers a refreshing bite; thinly slice for maximum texture.
  • 1 cup Carrot Brings sweetness and extra texture; julienne or grate for best results.
  • 4 stalks Green Onions Provides a mild onion flavor; slice thinly for a subtle crunch.
  • 1/4 cup Fresh Cilantro Leaves Brightens the dish with herbal notes; optional.
  • 2 tablespoons Toasted Sesame Seeds Adds a nutty flavor and visual appeal.
For the Dressing
  • 3 tablespoons Natural Peanut Butter Swap for almond or sunflower seed butter for nut-free needs.
  • 2 tablespoons Soy Sauce or Tamari Essential for seasoning; use tamari for a gluten-free option.
  • 1 tablespoon Rice Vinegar Adds a subtle tang that balances the dressing beautifully.
  • 1 tablespoon Chili Garlic Sauce Brings the heat; adjust to your liking for desired spiciness.
  • 1 tablespoon Maple Syrup Adds natural sweetness to round out the flavors.
  • 3 tablespoons Warm Water Thins the dressing to achieve the perfect pourable consistency.

Equipment

  • large skillet
  • mixing bowl
  • spatula
  • baking sheet

Method
 

Step-by-Step Instructions
  1. Prepare the Rice: Break up the cold, cooked Jasmine rice using your hands or a fork to remove any clumps. Spread it evenly on a clean surface or a baking sheet, allowing it to dry out for about 10–15 minutes.
  2. Fry the Rice: In a large skillet, heat about 2 tablespoons of neutral oil over medium-high heat until shimmering. Add the prepared rice in a single layer and cook undisturbed for 4–5 minutes until golden brown and crispy. Stir and cook for another 3–4 minutes.
  3. Whisk the Dressing: In a mixing bowl, whisk together peanut butter, soy sauce or tamari, rice vinegar, chili garlic sauce, and maple syrup. Gradually add warm water until you achieve a smooth, pourable consistency.
  4. Combine the Vegetables: In a large bowl, combine shredded cabbage, cucumber, carrot, and green onions. Toss gently to blend.
  5. Mix the Salad: Once the rice is crispy, let it cool slightly. Add the warm, crispy rice to the bowl of vegetables, gently folding together.
  6. Drizzle with Dressing: Drizzle the dressing over the salad mixture and toss gently to coat everything evenly.
  7. Serve Immediately: Arrange the salad on a platter or in individual bowls and enjoy your Crispy Rice Salad with Peanut.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 300mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 2000IUVitamin C: 15mgCalcium: 40mgIron: 1.5mg

Notes

For best results, store components separately and reheat the rice to retain crispiness.

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