Want something deliciously good for dinner but don’t necessarily want anything too heavy or time consuming? This Crispy Rice Salad is perfection. I have seen it around, but wanted to make my own version. I loved this so much and it was super easy to make. Two things really make this – the crispy rice and the peanut sauce. This is also such a great way to get so many veggies in for a light, but filling dinner. The crispiness of the rice adds a wonderful texture and crunch to the salad. And you cannot forget the peanut dressing – it is so creamy and nutty and honestly I could just drink it.
Another great thing about this recipe is it really is super versatile – don’t have bell peppers? no problem! Want to use veggies you already have? Even better! You can swap out any of the veggies for your favorites – edamame, corn, and avocado would also work so well in this recipe. My only recommendation is making sure all of the veggies are raw or cold and have an array of colors.
Serves: 3-4
Prep Time: 5 Minutes
Cook Time: 30 Minutes (for the rice)
Total Time: 35 Minutes
For the Rice:
- 2 Cups Cooked Rice, Cooled
- 1 Tbsp Dark Soy Sauce
- 2 Tsp Sesame Oil
- 2 Tsp Rice Vinegar
- 1 Tbsp Chili Crunch Oil, Optional
For the Salad:
- 1 Red Bell Pepper, Diced
- 1 Yellow Bell Pepper, Diced
- 2 Cups Shredded Carrots
- 1/2 Head Red Cabbage, Shredded
- 1 Large Cucumber, Diced
- 2 Cups Shredded Green Cabbage
- 6 Green Onions, Diced
- 1 Bunch Cilantro, Trimmed and Finely Chopped
For the Peanut Dressing:
- 2 Garlic Cloves, Minced
- 2 Tsp Minced Garlic
- 1/2 Cup Creamy Peanut Butter
- 2 Tbsp Dark Soy Sauce
- 1 Tbsp Rice Vinegar
- 1 Tbsp Mirin
- 2 Tsp Sesame Oil
- 1/4 – 1/2 Cup Coconut Milk
- 1 Tbsp Chili Crunch Oil, Optional
To Make:
- First we need to get the rice going. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large bowl, add the 2 cups of cooked rice, 1 tbsp dark soy sauce, 2 tsp sesame oil, 2 tsp rice vinegar, and the 1 tbsp chili crunch oil, if using. Stir to mix well until well combined – you want to make sure the rice is evenly coated.
- Pour the rice onto the parchment lined baking sheet and spread into a thin layer. Place in the oven and cook for 20 minutes. After 20 minutes, remove from the oven and toss the rice. If it is still a bit wet, continue cooking in 5-8 minute increments until it is finished. When finished, take the rice out and let it cool.
- While the rice cooks, prepare all of your vegetables and add them to a large bowl. When you have all the veggies ready, give them a toss so they are evenly distributed.
- Next, let’s get the peanut sauce ready. In a bowl, add the minced garlic, minced ginger, 1/2 cup peanut butter, 2 tbsp dark soy sauce, 1 tbsp rice vinegar, 1 tbsp mirin, 2 tsp sesame oil, and 1/4 cup coconut milk. Whisk this together carefully, until well combined and smooth. This is where you can add more coconut milk if you want to thin the sauce out – add in small increments and continue whisking to combine well.
- When everything is ready to go, it is time to assemble. You can do this one of two ways. 1) You can add everything to a large bowl, mix and serve; or 2) you can add a portion of the salad to a bowl, top with the crispy rice, and then drizzle on the dressing and serve. The second option will prevent the salad from getting soggy if you aren’t going to eat it all at once!
Aly Eats Food 
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