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Satay Crispy Rice Salad

Perfect for lunch, dinner, or meal prep, this salad is vegan-friendly, gluten-free, and endlessly adaptable. Best of all, it’s a crowd-pleaser—once people try it, they come back for seconds.

Ingredients

For the Salad:

  • 2 cups cooked rice (preferably a day old, for best crisping)
  • 1 cup green peas (fresh or frozen)
  • 1 celery stalk, thinly sliced
  • 2 green onions, chopped
  • ¼ cup chopped cilantro
  • ¼ cup roasted peanuts (chopped or whole)
  • 1 teaspoon sesame oil (for crisping rice)
  • Pinch of red pepper flakes (optional)

For the Satay Dressing:

  • 3 tablespoons peanut butter (smooth or chunky)
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice or rice vinegar
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon grated ginger
  • 1 clove garlic, minced
  • 2 tablespoons warm water (to thin the dressing)

Instructions

How to Make It

Step 1: Crisp the Rice

  1. Heat 1 tsp sesame oil in a large skillet over medium-high heat.
  2. Add the cooked rice, press it into the pan, and let it crisp for 3–4 minutes. Stir and continue until rice is crispy and golden in spots.

Step 2: Mix the Dressing

  1. In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, ginger, and garlic.
  2. Add warm water, a little at a time, until the dressing is smooth and pourable.

Step 3: Assemble the Salad

  1. In a large bowl, combine crispy rice, peas, celery, green onions, cilantro, and peanuts.
  2. Pour the dressing over and toss until everything is well coated.

Step 4: Garnish and Serve

  • Top with extra peanuts, fresh herbs, and red pepper flakes for a spicy kick.
  • Serve warm or at room temperature for maximum flavor.

 

 

Notes

Customize It Your Way

🥕 Add Veggies – Shredded carrots, cucumber, or red bell pepper for crunch.
🍗 Add Protein – Toss in grilled chicken, tofu, or shrimp for a full meal.
🍚 Switch the Grain – Try quinoa or bulgur for a fun twist.
🌶️ Spice It Up – A drizzle of sriracha or chili oil amps up the heat.

  • Author: niold.com