Description
This Crispy Rice Salad with Peanut Lime Dressing is a delightful fusion of flavors and textures. Crispy golden rice is paired with crunchy vegetables and a zesty, nutty dressing that will tantalize your taste buds. Perfect for a light and refreshing meal!
Ingredients
Scale
Main Salad:
- 3 cups cooked jasmine or basmati rice (chilled)
- 2 tablespoons neutral oil (such as avocado or canola)
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/2 red bell pepper (thinly sliced)
- 2 green onions (sliced)
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped roasted peanuts
- 1 tablespoon toasted sesame seeds (optional)
For the dressing:
- 3 tablespoons peanut butter
- 2 tablespoons lime juice
- 1 tablespoon soy sauce or tamari
- 1 tablespoon maple syrup or honey
- 1 teaspoon sesame oil
- 1 small garlic clove (minced)
- 1–2 tablespoons water (to thin if needed)
Instructions
- Crisp the Rice: In a large non-stick skillet, heat oil over medium-high heat. Add the chilled rice and cook until golden and crispy.
- Make the Dressing: Whisk together peanut butter, lime juice, soy sauce, maple syrup, sesame oil, garlic, and water until smooth.
- Assemble the Salad: Combine crispy rice with cabbage, carrots, bell pepper, green onions, and cilantro. Drizzle with dressing and toss to coat. Top with peanuts and sesame seeds before serving.
Notes
- Cold rice works best for crisping, so use day-old rice if possible.
- Add tofu, edamame, or shredded chicken for extra protein.
- This salad is delicious warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 5g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
