Satay Crispy Rice Salad

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Fragrant, bold, and packed with texture, Satay Crispy Rice Salad is a celebration of Southeast Asian flavors blended into a satisfying, hearty dish. This vibrant salad combines nutty satay-inspired dressing with golden, crunchy rice and a vibrant mix of vegetables. It’s not just a salad—it’s a meal that hits every note: savory, slightly sweet, spicy, and umami-rich. The irresistible contrast of warm, crispy rice and chilled, fresh greens makes every bite exciting.

Perfect as a standalone lunch or as a shared side at your next dinner party, this recipe brings layers of flavor with little fuss. The almond and peanut topping adds crunch, while herbs like Thai basil or mint lend bursts of freshness. Whether you’re vegan or just looking for something deliciously different, Satay Crispy Rice Salad is a must-try for your weekly food ideas list.

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Ingredients for Satay Crispy Rice Salad

• 2 cups cooked jasmine rice (preferably day-old for better crisping)
• 1 tbsp sesame oil
• 1 tbsp neutral oil (vegetable or avocado)
• 1/2 cup green peas (fresh or frozen)
• 1/3 cup chopped scallions
• 1/4 cup chopped cilantro
• 1/3 cup roasted peanuts or slivered almonds
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp maple syrup or honey
• 1 tbsp creamy peanut butter
• 1 garlic clove, minced
• 1 tsp grated ginger
• 1 tsp chili flakes (optional for heat)
• Fresh Thai basil or mint leaves for garnish

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Step 1: Crisp the Rice

Start by heating a nonstick skillet over medium-high heat. Add the sesame oil and neutral oil, then spread the day-old jasmine rice into an even layer in the pan. Press down slightly with a spatula and let it cook undisturbed for 5–7 minutes, or until the bottom turns golden and crisp. Flip or stir gently to get some crispy texture on other sides. Once crisped to your liking, remove from heat and let it cool slightly.

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Step 2: Prepare the Satay Dressing

In a small bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup (or honey), minced garlic, grated ginger, and chili flakes. Add a splash of warm water if needed to thin it out to a pourable consistency. The dressing should be rich, creamy, and slightly tangy with a kick of spice.

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Step 3: Cook the Peas

Quickly blanch or steam the green peas for 2–3 minutes if using fresh, or warm them in the microwave if using frozen. You want them bright green and just tender.

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Step 4: Toss the Salad

In a large mixing bowl, combine the crispy rice, green peas, chopped scallions, cilantro, and half the nuts. Drizzle the satay dressing over the mixture and toss until evenly coated.

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Step 5: Garnish and Serve

Transfer the salad to a serving bowl. Top with the remaining roasted peanuts or almonds, fresh Thai basil or mint, and an extra sprinkle of chili flakes if desired. Serve immediately while the rice is still crispy.

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Estimated Nutrition

Here’s an approximate nutritional breakdown per serving (serves 4):

• Calories: 340 kcal
• Protein: 8g
• Carbohydrates: 36g
• Fat: 18g
• Saturated Fat: 2.5g
• Fiber: 4g
• Sugar: 7g
• Sodium: 540mg

Note: Values may vary based on specific brands and ingredient substitutions.

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Frequently Asked Questions

1. Can I use another type of rice?

Yes! Jasmine rice works best, but basmati or brown rice also crisps nicely. Just ensure it’s cooled and at least a day old.

2. Is this recipe vegan?

Absolutely. Just use maple syrup instead of honey to keep it 100% plant-based.

3. Can I add protein like tofu or chicken?

Yes, grilled tofu or shredded rotisserie chicken make excellent protein additions without altering the balance of the dish.

4. What if I don’t have peanut butter?

You can substitute with almond butter, cashew butter, or even tahini for a different flavor twist.

5. How spicy is the satay dressing?

It has a mild heat from chili flakes, but you can adjust this to taste or omit the spice entirely.

6. Can I meal-prep this salad?

Yes, but keep the dressing separate until serving to preserve the crispiness of the rice.

7. What vegetables go well in this salad?

Cucumber, shredded carrots, bell peppers, or even thinly sliced cabbage work well for added crunch and color.

8. Can I make it nut-free?

Yes. Swap peanut butter with sunflower seed butter and omit the nuts or replace them with roasted seeds like pumpkin or sesame.

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