Why You’ll Love This Recipe

Satay Crispy Rice Salad is a crave-worthy mix of texture and flavor—featuring crunchy golden rice, crisp veggies, fresh herbs, and a rich, creamy peanut satay dressing. It’s a fun, satisfying, and protein-packed meal perfect for lunch, dinner, or meal prep, with bold Southeast Asian-inspired flair in every bite.

ingredients

Satay Crispy Rice Salad Recipe 10 Why You’ll Love This Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crispy rice:
cooked and chilled jasmine or basmati rice
olive oil or sesame oil
salt

For the satay dressing:
creamy peanut butter
soy sauce or tamari
lime juice or rice vinegar
honey or brown sugar
garlic (minced)
ginger (grated)
sriracha or chili flakes (to taste)
water or coconut milk (to thin)

For the salad:
shredded cabbage or coleslaw mix
carrots (shredded or julienned)
cucumber (sliced or ribboned)
bell pepper (thinly sliced)
fresh cilantro
fresh mint
green onions (sliced)
optional: chopped peanuts, sesame seeds, or crispy shallots

For protein (optional):
grilled chicken, tofu, shrimp, or tempeh

directions

Crisp the rice:
Heat oil in a nonstick skillet over medium heat.
Add cold rice and press into the pan. Let it cook undisturbed for 5–7 minutes until the bottom is golden and crispy. Flip or stir to crisp more of the surface. Set aside.

Make the satay dressing:
In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, garlic, ginger, and sriracha.
Add water or coconut milk a little at a time until smooth and pourable.

Assemble the salad:
In a large bowl, toss cabbage, carrots, cucumber, bell pepper, green onion, and herbs.

Add crispy rice and protein of choice.

Drizzle with satay dressing and toss gently to coat.

Top with chopped peanuts or crispy shallots if desired. Serve immediately.

Servings and timing

This recipe yields approximately 4 servings.
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes

Variations

Use quinoa or brown rice instead of jasmine rice.
Add mango or pineapple for sweetness.
Make it vegan with tofu and maple syrup in the dressing.
Add avocado slices for creaminess.
Use leftover satay chicken or rotisserie chicken for a shortcut.

storage/reheating

Store salad components separately in airtight containers for up to 3 days.
Reheat crispy rice and protein before serving for best texture. Dressing can be stored refrigerated up to 1 week.

FAQs

Can I make the rice crispy without oil?
A little oil is essential for crispiness, but you can reduce the amount if needed.

Is this salad spicy?
Only mildly—adjust sriracha or chili flakes to your heat preference.

Can I use store-bought peanut sauce?
Yes, but homemade gives you full control over flavor and texture.

Do I have to use chilled rice?
Yes, freshly cooked rice won’t crisp properly. Chill it for at least a few hours or overnight.

Can I serve this cold?
Yes, it’s delicious warm or cold—perfect for meal prep!

Conclusion

Satay Crispy Rice Salad is the ultimate blend of crunchy, creamy, fresh, and flavorful. Bursting with texture and tossed in a rich peanut dressing, this salad transforms simple ingredients into a vibrant, satisfying dish you’ll want to make on repeat.