Description
This Satay Crispy Rice Salad is a delicious combination of crunchy rice, fresh vegetables, and a creamy peanut satay dressing. It’s packed with flavor, texture, and vibrant colors, making it a perfect side dish or light meal.
Ingredients
– 2 cups cooked jasmine rice, cooled
– 1 tbsp vegetable oil
– 1/2 cup shredded carrots
– 1/2 cup cucumber, diced
– 1/2 cup red bell pepper, diced
– 1/4 cup green onions, chopped
– 1/4 cup fresh cilantro, chopped
– 1/4 cup roasted peanuts, crushed
– 1/2 cup shredded cabbage
– 1 tbsp sesame seeds
**For the Satay Dressing:**
– 1/4 cup peanut butter
– 2 tbsp soy sauce
– 1 tbsp lime juice
– 1 tbsp honey or maple syrup
– 1 tbsp sesame oil
– 1/2 tsp garlic powder
– 1/2 tsp ginger powder
– 2 tbsp water (to thin if needed)
Instructions
1. Heat vegetable oil in a non-stick pan over medium heat. Add the cooked rice and press it into an even layer. Cook for 3-4 minutes until crispy, then flip and crisp the other side. Remove from heat and let cool.
2. In a large bowl, combine shredded carrots, cucumber, red bell pepper, green onions, cilantro, peanuts, cabbage, and sesame seeds.
3. In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey (or maple syrup), sesame oil, garlic powder, and ginger powder. Add water if needed to reach a smooth consistency.
4. Break the crispy rice into bite-sized pieces and add it to the vegetable mixture.
5. Pour the satay dressing over the salad and toss to combine.
6. Serve immediately for maximum crispiness!
Notes
– For extra crunch, let the crispy rice cool completely before mixing.
– Swap out peanut butter for almond or cashew butter if preferred.
– Add grilled chicken or tofu for a protein boost.
– This salad is best enjoyed fresh, as the crispy rice softens over time.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg