Crispy Rice Salad with Peanut‑Chili Dressing

A vibrant, crunchy salad built around crisped rice, colorful veggies, herbs, and tossed in a bold peanut-chili dressing. It’s refreshing, satisfying, and full of texture and flavor—ideal for a light lunch or a side with flair.

Why You’ll Love This Recipe

I love how this recipe transforms day-old rice into crisp, golden bites that add a wonderful crunch to every forkful. Paired with fresh vegetables and a zesty peanut-chili dressing, it’s a creative twist on rice bowls that feels indulgent yet fresh and healthful.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups cooked rice (preferably chilled and slightly dry)

• 1 red bell pepper, thinly sliced

• 1 medium carrot, julienned or shredded

• 1 cup cucumber, diced

• ½ cup shredded cabbage (green or purple)

• ¼ cup chopped cilantro

• 2 green onions, thinly sliced

• ¼ cup roasted peanuts, chopped

For the peanut‑chili dressing:

• ¼ cup creamy peanut butter

• 2 tablespoons soy sauce or tamari

• 1 tablespoon rice vinegar or lime juice

• 1 tablespoon honey or maple syrup

• 1 teaspoon chili garlic sauce or sriracha (adjust to taste)

• 2–3 tablespoons warm water to thin

directions

1. I heat a nonstick skillet or lightly oiled pan over medium-high heat.

2. I spread the chilled rice in an even layer and press gently, letting it cook undisturbed until the bottom is golden and crispy—about 5–7 minutes—then break it up and move to a bowl.

3. I whisk together peanut butter, soy sauce, vinegar (or lime), honey, chili-garlic sauce, and warm water in a small bowl until the dressing is smooth and pourable.

4. I layer the crisped rice with bell pepper, carrot, cucumber, cabbage, cilantro, and green onion in a salad bowl.

5. I drizzle the peanut-chili dressing over the salad and toss until everything is coated.

6. I sprinkle chopped roasted peanuts on top for extra crunch right before serving.

Servings and timing

• Servings: serves 4 as a side or 2 as a main

• Prep time: 10 minutes

• Cook time: 10 minutes

• Total time: about 20 minutes

Variations

• I add cooked shrimp, chicken, or tofu for more protein.

• I substitute rice with quinoa for a nutty base.

• I mix in sliced red cabbage, snap peas, or edamame for added crunch and color.

• I swap roasted peanuts for cashews or almonds depending on preference.

• I adjust the dressing’s heat level by varying the amount of chili-garlic sauce or adding chili flakes.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. The crispy rice softens over time, so to refresh, I re-crisp it in a skillet or air fryer for a few minutes before mixing with fresh veggies and dressing. I don’t recommend reheating the whole salad—it’s best enjoyed fresh.

FAQs

Can I use freshly cooked rice?

I don’t recommend it—fresh rice is too moist and won’t crisp nicely. I always use chilled, day-old rice.

How can I make this gluten-free?

I use tamari or a certified gluten-free soy sauce, and ensure all other ingredients are GF-certified.

Is the salad spicy?

It has a mild to medium heat by default. I adjust the spice level by adding more or less chili-garlic sauce.

Can I prep parts of this ahead of time?

Yes—I crisp the rice and make the dressing ahead. I store veggies separately and toss everything together just before serving.

How do I prevent the rice from sticking?

I make sure the skillet is hot and lightly oiled before adding rice, pressing it down so it forms a solid golden base before breaking it up.

Conclusion

I find this Crispy Rice Salad with Peanut‑Chili Dressing to be a fun and flavorful way to enjoy rice in a fresh, textural format. The combination of crunchy rice, crisp veggies, and bold dressing always hits the spot. I hope it becomes a go-to for your next creative meal!

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