Satay Crispy Rice Salad

This Satay Crispy Rice Salad is an absolute flavor bomb—crunchy, creamy, nutty, and bright in every bite! Imagine perfectly golden, crispy rice tossed with fresh, colorful veggies and drizzled with an ultra-creamy, deeply savory peanut satay dressing.

It’s not just irresistibly delicious and texturally dazzling, but also refreshingly light yet deeply satisfying. The best part? This salad comes together with easy pantry staples and is brilliant for casual lunch, dinner parties, or even meal prep.

Inspired by Southeast Asian street food but with a modern salad twist, this dish is your new must-try for when you want salad to feel truly exciting. Perfect for potlucks, picnics, or just an easy weeknight win!

Why You'll Love This Recipe

• Incredible Crunch Factor: Crispy golden rice brings unbeatable texture to every bite.
• Bold, Balanced Flavors: Sweet, savory, and creamy peanut satay dressing ties everything together.
• Ultra-Versatile: Easily add your favorite protein or swap veggies for endless possibilities.
• Easy to Make Ahead: All components stay crisp and fresh, making meal prep a breeze.
• Seriously Satisfying: Hearty enough for a main meal, but still light and refreshing.

Key Ingredients for Satay Crispy Rice Salad

See recipe card below for full list of measurements, ingredients, and instructions.

Jasmine Rice

This is the foundation of your crunchy salad! Day-old jasmine rice works best, as it dries a bit and crisps beautifully in the pan. If you don’t have jasmine, any long-grain white rice will do. Leftover rice from the fridge is actually ideal for getting the best golden crunch. Avoid using warm or freshly made rice, or it can turn mushy instead of crisp.

Peanut Butter

Peanut butter is the creamy, nutty backbone of the satay dressing. Go for a natural, smooth variety for the best consistency. Almond or cashew butter can also be used for a fun variation, though each will subtly shift the flavor profile. If you prefer things less sweet, choose an unsweetened nut butter.

Soy Sauce

Soy sauce brings that deep, umami saltiness to both the rice and the dressing. Use low-sodium if you’re watching salt intake. Tamari or coconut aminos work great for a gluten-free option; each one will provide a slightly different depth of flavor, but all are delicious in this recipe.

Fresh Vegetables

Crisp vegetables are what make this salad refreshing and vibrant! Bell peppers, cucumber, carrots, and scallions are all classic choices. Slice them thinly for the best bite and color. Feel free to swap in snap peas, shredded lettuce, or even blanched green beans for variety. The more color, the better.

Lime Juice

Fresh lime juice brightens up both the salad and the dressing, cutting through the richness and making everything pop. Always use fresh limes—bottled juice doesn’t have the same zesty punch. A squeeze of lemon juice works in a pinch, though the flavor will be slightly different.

Instructions for Satay Crispy Rice Salad

See recipe card below for full list of measurements, ingredients, and instructions.

Prepare and Chill the Rice

Use day-old cooked jasmine rice—spread it out on a tray and let it chill in the fridge if you’ve just cooked it. This step keeps the rice grains separate and prevents clumping when frying.

Crisp the Rice

Heat 3 tablespoons of neutral oil in a large nonstick skillet over medium-high. Add chilled rice and spread into an even layer. Sprinkle with salt and let it cook, undisturbed, for about 5-7 minutes until the underside is deeply golden and crunchy. Stir, flip, and cook another 5-7 minutes, until much of the rice is golden and crisp. Transfer to a baking sheet to cool; the rice will become even crispier as it sits.

Make the Satay Dressing

In a medium bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, toasted sesame oil, lime juice, garlic, and ginger until smooth. Add warm water a tablespoon at a time, whisking, until the dressing is creamy but pourable.

Prep the Veggies

While the rice is cooling, prep your vegetables. Shred the carrots, slice the bell pepper and cucumber, and slice the scallions. Chop the cilantro, peanuts, and thinly slice the chile if using. Keep everything ready to toss together.

Assemble the Salad

In a large serving bowl, combine the crispy rice, carrots, bell peppers, cucumber, scallions, and most of the cilantro and peanuts. Drizzle generously with the satay dressing and toss gently to combine. Add more dressing as needed to fully coat.

Garnish and Serve

Top the salad with extra cilantro, peanuts, and sliced chile for heat if desired. Serve immediately while the rice is at its crunchiest!

Recipe Variations

Make It Vegan

Just swap out honey for maple syrup in the satay dressing and you’re set with a completely vegan salad. For even more protein, toss in cubes of crispy tofu!

Gluten-Free Option

Replace regular soy sauce with tamari or coconut aminos and make sure your rice vinegar is gluten-free. Everything else is naturally gluten-free, so you can serve this with confidence.

Amp Up the Protein

Want extra heartiness? Add shredded rotisserie chicken, seared steak strips, or sautéed shrimp for a protein boost. These pair especially well with the peanut satay flavors and take this from a side to a main event.

Go All Out On Crunch

Include extra crunchy veggies like snap peas, shredded cabbage, or thinly sliced radish. Top with fried shallots or crispy onions for even more addictive texture.

Spice Things Up

Love a little heat? Stir sriracha or a diced Thai chile into the dressing, or finish with a drizzle of chili crisp oil. Adjust to your spice preference and enjoy the kick!

Serving Suggestions

This salad is a meal all on its own, but it pairs beautifully with lemongrass chicken skewers, grilled shrimp, or a bowl of miso soup for a full spread. For a stunning presentation, serve on a platter topped with additional cilantro leaves, chopped peanuts, sesame seeds, and extra lime wedges. It’s great with a light white wine or chilled Thai iced tea.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. For best texture, keep the satay dressing separate and combine just before serving. The crispy rice will soften in the fridge, but you can re-crisp it quickly in a dry skillet over medium heat for a few minutes. Freezing is not recommended, as the veggies and rice will lose their ideal texture.

Frequently Asked Questions About Satay Crispy Rice Salad (FAQ)

Q: Can I make the crispy rice ahead of time?
A: Yes! You can prep the rice up to one day in advance. Store it uncovered at room temperature to keep it crisp, or quickly re-crisp in a skillet before serving.

Q: Can I use brown rice instead of jasmine rice?
A: Absolutely. Brown rice works, though it won’t get quite as crispy. Make sure it’s well-chilled and dry for the crunchiest results.

Q: How spicy is this salad?
A: The salad itself is mild unless you add the optional red chile or spice up the dressing. Adjust the chile and sriracha to your taste preference.

This Satay Crispy Rice Salad is everything a salad should be—crunchy, zesty, and craveably delicious! Give it a try for your next meal, and don’t forget to leave a comment or a rating below to tell me how yours turned out. Enjoy every bite!