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Satay Crispy Rice Salad

A vibrant salad combining crispy rice, fresh vegetables, and a luscious satay dressing that challenges conventional ideas of healthy eating.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Asian, Southeast Asian
Calories: 330
Ingredients Method Notes

Ingredients
  

Crispy Rice
  • 2 cups cooked jasmine rice (chilled)
  • 2 tbsp vegetable oil
Vegetables
  • 1 bell pepper (preferably red or yellow, sliced)
  • 1 cucumber (sliced thinly)
  • 1 cup shredded carrots
  • 1 cup bean sprouts
Satay Dressing
  • 1/2 cup natural peanut butter
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp honey or maple syrup for vegan option
  • 1 juice of lime
  • 1-2 tbsp water (to adjust the consistency)
Garnishes
  • crushed peanuts
  • fresh cilantro (for a fragrant touch)
  • red chili flakes (optional for heat)

Method
 

Preparation
  1. Heat vegetable oil in a skillet over medium-high heat.
  2. Add chilled jasmine rice and spread evenly. Let it sit without stirring for a few minutes to create a delightful crunch.
  3. Once crispy, flip and cook the other side for an additional 3-5 minutes until golden brown.
Making the Satay Dressing
  1. In a bowl, mix peanut butter, soy sauce, honey, lime juice, and water until smooth. Adjust water for desired consistency.
Assembling the Salad
  1. In a large bowl, combine crispy rice, bell pepper, cucumber, shredded carrots, and bean sprouts.
  2. Drizzle with satay dressing and toss gently to combine.
Garnishing
  1. Transfer to a serving bowl and top with crushed peanuts, fresh cilantro, and red chili flakes for an extra kick.

Notes

For a tangy twist, substitute lime with lemon or add some chopped mint for freshness! A tip: If your dressing is too thick, add a splash of water to loosen it up for a drizzlier consistency.