Crunchy, chewy, tangy, and just a little nutty—this salad knows how to keep things interesting. I threw it together one day when I had leftover rice and a craving for something satisfying but not too heavy. You know those moments when your fridge is giving side-eye, and you’re standing there, wondering what to do with that lonely scallion and a half-used bag of cabbage? This is your answer. It’s a wild rice salad recipe that leans into texture. We’ve got crispy rice (yes, actual crispy golden bits), a zingy peanut-sesame dressing that hugs every bite, and all the cool crunch from cabbage, herbs, and cucumbers. It’s the kind of dish that makes you go back for seconds without shame. And honestly, who’s counting? Whether you’re into healthy salad recipes vegetarian-style or just need a fresh new recipe for salads that doesn’t bore you to sleep, this one’s calling your name. It also makes a solid lunch meal prep and holds up like a champ. Go ahead, put this in your weekly rotation. Your future hungry self will be grateful.

1) Key Takeaways
2) Easy Crispy Rice Salad Recipe
3) Ingredients for Crispy Rice Salad
4) How to Make Crispy Rice Salad
5) Tips for Making Crispy Rice Salad
6) Making Crispy Rice Salad Ahead of Time
7) Storing Leftover Crispy Rice Salad
8) Try these Salad Recipes next!
9) Crispy Rice Salad Recipe
10) Nutrition

1) Key Takeaways

This crispy rice salad is a mix of textures: crunchy, chewy, fresh, and savory.
It’s quick to throw together using leftover rice and easy-to-find ingredients.
The peanut sesame dressing pulls everything together with bold, nutty flavor.
This is a go-to if you love vegetarian salad recipes that actually satisfy.

2) Easy Crispy Rice Salad Recipe

Some days, I open my fridge and feel like it’s giving me a quiz. Leftover rice, a cucumber on its last good day, and a wilting cabbage? That’s the kind of challenge I like. This crispy rice salad isn’t just a rescue mission; it’s a celebration of crunch, freshness, and the kind of flavor that makes you pause mid-bite.

We’re talking crispy rice that crackles in the skillet, cool cucumber slices, shredded cabbage for bite, and a peanut sesame dressing that tastes like something you’d overpay for at a fancy café. But you made it at home. In slippers. Using yesterday’s rice. Victory.

If you’re into vegetarian salad recipes that feel like a real meal, not just a bowl of regret, you’re going to love this one. It checks all the boxes: easy, fast, flavorful, and made with stuff you probably already have.

3) Ingredients for Crispy Rice Salad

Cooked Jasmine Rice: Cold and dry rice is the secret weapon here. It fries better, gets that golden crust, and doesn’t turn to mush. You want about two cups, which is roughly one big takeout container’s worth.

Neutral Oil: I use something like canola or vegetable oil for frying the rice. Olive oil works too, but skip the extra virgin. It’ll smoke fast and change the flavor.

Green Cabbage: Half a head, shredded thin. It adds structure, a little sweetness, and some real crunch. You’ll be glad it’s in there when the dressing hits.

Cucumber: Thinly sliced. It keeps things cool, crisp, and adds a watery freshness that balances the warm rice and nutty dressing.

Scallions: I slice two. They bring that bright sharpness and look great scattered across the top.

Fresh Cilantro: A quarter cup of leaves adds a green punch. If you hate cilantro, swap in mint or Thai basil.

Roasted Peanuts: Roughly chopped. They echo the peanut in the dressing and add a nutty crunch that ties the salad together.

Sesame Seeds: Sprinkle at the end for looks, for texture, and a whisper of toasted flavor. Optional, but highly recommended.

4) How to Make Crispy Rice Salad

Step 1. Grab a big nonstick or cast-iron skillet and heat your oil over medium heat until shimmering. Toss in the cold rice and press it into an even layer. Let it sit without stirring for 4 to 5 minutes. That’s how you get the crispy bits.

Step 2. Give the rice a gentle stir to crisp more sides or flip sections if you’re confident. Once golden and crispy in spots, take it off the heat and let it cool while you prep the rest.

Step 3. In a large bowl, toss the shredded cabbage, cucumber, scallions, and cilantro. You want everything evenly mixed and ready for the warm rice.

Step 4. Add the crispy rice to the bowl. Pour in your peanut sesame dressing (see notes) and give it a good toss until everything is coated.

Step 5. Finish with chopped peanuts and a sprinkle of sesame seeds. Taste it. Add more dressing or salt if needed. Then serve and prepare to wow yourself.

5) Tips for Making Crispy Rice Salad

Use rice that’s been in the fridge at least overnight. The dryer, the better. Fresh rice just won’t crisp the same way. If you’re really committed, spread it out on a tray and chill it uncovered.

Don’t crowd the pan. Crispy rice needs space. Use a big skillet and work in batches if you have to. Stirring too early is how you end up with soggy rice instead of golden crunch.

Make the dressing first. That way, once everything’s cooked and chopped, you’re not scrambling. Whisk together peanut butter, soy sauce, sesame oil, rice vinegar, and a splash of water. Taste and tweak. That’s your flavor bomb.

6) Making Crispy Rice Salad Ahead of Time

This salad actually gets better after sitting a bit. Make the rice ahead and keep it crispy in a container lined with paper towels. Chop the veggies, prep the dressing, and stash it all in the fridge.

When it’s time to eat, toss it all together. If the rice softened a little, give it a quick re-crisp in the pan. It’s still fast, still delicious, and definitely one of those healthy salad recipes vegetarian folks will turn to again and again.

This one’s perfect for meal prep too. Just keep the dressing and crunchy parts separate until you’re ready to eat.

7) Storing Leftover Crispy Rice Salad

Got leftovers? Lucky you. Store them in a sealed container in the fridge. The rice might lose a little of its crunch, but the flavor holds strong.

If you want to revive the crispiness, toss the rice back in a hot skillet for a minute or two before serving. Or just eat it cold. Honestly, it’s still solid straight from the fridge.

This is a great recipe for salad that you can actually look forward to eating the next day. Not every salad can say that with a straight face.

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9) Crispy Rice Salad Recipe