Crispy Rice Salad
A delightful salad combining cooked rice, fresh vegetables, shrimp, and a creamy dressing, perfect for any occasion.
Ingredients
Main Ingredients
- 2 cups cooked rice (use jasmine or brown) Jasmine for fragrance or brown for added fiber
- 1 cup shrimp, cooked and peeled Can substitute with shredded chicken or tofu
- 1 cup bell pepper, diced Try a mix of colors for visual appeal
- 1 cup cucumber, diced Adds refreshing crunch
- 1 cup carrots, shredded For color and sweetness
- 1/4 cup green onions, chopped Adds a lovely bite
- 1/4 cup peanuts, chopped Cashews can be used for a different flavor
Dressing Ingredients
- 1/4 cup creamy peanut butter Natural, unsweetened is best
- 2 tablespoons soy sauce Low sodium is preferred
- 1 tablespoon lime juice Freshly squeezed is preferred
- 1 tablespoon honey Agave syrup can be used for a vegan option
- Salt and pepper to taste
Instructions
Preparation
- Gather all your ingredients to save time and ensure a smoother cooking process.
- Put the cooked rice in a large bowl while it's still warm.
Mix Salad Ingredients
- Add your cooked rice, shrimp, diced bell pepper, cucumber, shredded carrots, chopped green onions, and peanuts into the bowl.
- Toss gently until everything is well combined.
Make the Dressing
- In a separate bowl, whisk together the creamy peanut butter, soy sauce, lime juice, honey, salt, and pepper until smooth.
- Start with a fork to break up the peanut butter and then whisk for a silky finish.
Dress the Salad
- Pour the dressing over the rice mixture and gently toss until well-coated.
- Add more soy sauce or lime juice as desired.
Serve
- Serve cold or at room temperature, perfect for summer picnics.
Notes
Use room-temperature peanut butter for easier mixing. Fresh ingredients enhance flavor. Prepare a few hours in advance and add peanuts before serving to maintain crunch. Store leftovers in an airtight container in the refrigerator for up to 3 days.