Description
Satay Crispy Rice Salad is a vibrant, crunchy dish featuring golden baked jasmine rice tossed with fresh vegetables and a creamy, tangy peanut satay dressing. This Asian-inspired vegetarian salad combines the nutty flavors of roasted peanuts and peanut butter with a colorful mix of cabbage, carrots, bell pepper, cucumber, and edamame, making it a satisfying and healthy main course perfect for quick dinners or meal prep.
Ingredients
Scale
For the Crispy Rice
- 3 cups cooked jasmine rice
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
For the Vegetables
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup cucumber, sliced
- 1/2 cup shelled edamame
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
For the Satay Dressing
- 1/3 cup creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- 1 small garlic clove, minced
- 2 to 3 tablespoons warm water (to thin sauce)
Toppings
- 1/4 cup roasted peanuts, chopped
Instructions
- Preheat and prepare rice: Preheat your oven to 400 degrees Fahrenheit. Spread the cooked jasmine rice evenly on a large baking sheet. Toss it with vegetable oil, salt, garlic powder, and paprika to evenly coat all grains.
- Bake the rice until crispy: Press the rice mixture into an even layer on the baking sheet. Bake for 25 to 30 minutes, stirring once halfway through, until the rice turns golden and crispy. Remove from the oven and let it cool slightly to firm up.
- Combine the vegetables: In a large mixing bowl, add shredded red cabbage, shredded carrots, thinly sliced red bell pepper, cucumber slices, shelled edamame, chopped cilantro, and green onions. Toss to combine the fresh veggies.
- Make the satay dressing: In a separate bowl, whisk together creamy peanut butter, soy sauce, lime juice, honey, freshly grated ginger, minced garlic, and warm water. Whisk until the dressing is smooth and has a pourable consistency.
- Toss salad with dressing: Add the cooled crispy rice to the bowl of vegetables. Drizzle with the prepared satay dressing and gently toss everything together to evenly coat the salad with the flavorful sauce.
- Garnish and serve: Sprinkle chopped roasted peanuts on top for extra crunch and nutty flavor. Serve immediately for maximum crispness and freshness.
Notes
- For additional protein, add grilled chicken, shrimp, or baked tofu to the salad.
- The crispy rice can also be made in an air fryer at 375 degrees Fahrenheit for about 12 to 15 minutes as an alternative to baking.
- Store leftovers in the refrigerator for up to 2 days, keeping the dressing separate to maintain the rice’s crisp texture.
- If you prefer a spicier dressing, add a dash of sriracha or chili flakes to the satay sauce before tossing.
