Crispy rice salad is the TikTok-viral dinner you’ll actually keep making — crunchy baked rice, fresh veggies, shrimp, and a creamy Thai peanut dressing with 32 grams of protein per serving.
Crispy rice salad combines oven-baked crunchy rice with crisp raw vegetables, tender shrimp, edamame, and a silky Thai peanut dressing. It’s inspired by the idea of Nam Khao — the satisfying crunch is the focus here — but this is a lighter, modern interpretation meant for weeknight dinners and meal prep.
Each serving delivers around 32 grams of protein from shrimp, edamame, and peanuts, making this a filling, well-balanced meal rather than a side salad.
I made this repeatedly while developing the recipe. The contrast between the hot, crispy rice and the cool, crunchy vegetables is the star. The peanut dressing brings creamy, tangy, sweet, and spicy notes that tie every bite together.
Why You’ll Love This Crispy Rice Salad
- Delicious contrast of textures — golden, crunchy rice paired with cool, crisp vegetables.
- High in protein — shrimp, edamame, and peanuts provide substantial protein per serving.
- Flavorful peanut dressing — balanced sweet, salty, tangy, and spicy elements.
- Great for meal prep — make the components ahead and assemble when ready to serve.
Ingredients
Full measurements are provided in the recipe card below.
For the Crispy Rice:
- Cooked white rice — jasmine, basmati, or any long-grain. Day-old refrigerated rice crisps best; fresh rice tends to steam.
- Soy sauce — adds savory umami. Use tamari for gluten-free.
- Sesame oil — toasted sesame oil if available for deeper flavor.
- Chili crisp or chili paste — for a touch of heat and aroma.
For the Salad:
- Purple cabbage — thinly shredded so it holds dressing.
- Cucumber — Persian, English, or regular, chopped into bite-sized pieces.
- Shredded carrot — for color and subtle sweetness.
- Edamame — shelled, frozen and thawed; adds protein and a creamy texture.
- Green onions — both white and green parts, sliced.
- Chopped peanuts — salted roasted peanuts for finishing crunch.
- Cooked shrimp — precooked shrimp speeds preparation.
Thai Peanut Dressing:
- Natural peanut butter — creamy, smooth; avoid stabilizer-heavy no-stir jars.
- Rice vinegar — bright acidity to balance richness.
- Sriracha — adjust amount to taste for heat.
- Maple syrup — balances salt and spice; honey can be used.
- Fresh garlic and ginger — grated or minced for depth; they make a noticeable difference.
How to Make Crispy Rice Salad
- Preheat the oven to 350°F. Toss cooled cooked rice with soy sauce, sesame oil, and chili paste until the grains are evenly coated.
- Spread the rice in a thin, even layer on a parchment-lined baking sheet. Bake 40 minutes, stirring once halfway through, until the rice is golden and crisp. Let cool.
- While the rice bakes, whisk peanut butter, soy sauce, rice vinegar, sriracha, maple syrup, garlic, and ginger in a bowl. Thin with hot water a tablespoon at a time until the dressing pours smoothly.
- In a large bowl, combine cabbage, cucumber, carrot, edamame, green onions, peanuts, and shrimp.
- Add the cooled crispy rice to the salad, drizzle with the dressing, and toss gently to coat. Serve immediately to preserve the crunch.
Tips for the Best Crispy Rice Salad
- Use day-old rice. Refrigerated rice dries and crisps better; if using fresh rice, spread it out to cool for at least 20 minutes before seasoning.
- Spread rice thinly on the sheet so it crisps instead of steaming; stir once during baking for even color.
- Add crispy rice last. Toss it in right before serving to keep it crunchy.
- Make the dressing ahead. The flavors mellow and meld after a day, so it often tastes better made in advance.
- Swap the protein. Grilled chicken, baked tofu, tempeh, or salmon work well if you prefer not to use shrimp.
Storage and Make-Ahead
Store components separately. Keep crispy rice in an airtight container at room temperature for up to 2 days — refrigerating it will cause it to soften quickly. Store the vegetables, shrimp, and dressing in the fridge for up to 3 days.
To re-crisp leftover rice, warm it in a 350°F oven or a hot skillet for 5–8 minutes before serving.
The dressing often improves after sitting a day, so consider making it in advance if you have time.
Crispy Rice Salad With Thai Peanut Dressing
Ingredients
CRISPY RICE
- 1 cup cooked white rice
- 2 tsp soy sauce
- 1 tsp sesame oil
- 2 tsp chili paste
SALAD
- 1 cup purple cabbage shredded
- 1 whole cucumber chopped
- 2 large carrots shredded
- 1 cup edamame beans
- 3 green onions chopped
- 3 tbsp crushed peanuts
- 400 g cooked shrimp
THAI PEANUT DRESSING
- ½ cup natural peanut butter
- 2 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 1 tbsp sriracha
- 1 tbsp maple syrup
- 1 tsp crushed garlic
- 1 tsp grated ginger
- Hot water to thin
Instructions
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Preheat your oven to 350°F.
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In a large bowl, mix the cooked and cooled rice with soy sauce, sesame oil, and chili paste until evenly coated.
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Spread the rice in an even layer on a parchment-lined baking sheet. Bake 40 minutes, stirring halfway through, until golden and crisp. Remove from the oven and let cool.
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Combine the purple cabbage, cucumber, shredded carrot, edamame, green onions, chopped peanuts, and cooked shrimp in a large salad bowl.
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Whisk together peanut butter, soy sauce, rice vinegar, sriracha, maple syrup, garlic, and ginger. Add hot water gradually until the dressing reaches your desired consistency.
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Add the cooled crispy rice to the salad, drizzle the dressing over everything, and toss gently to combine.
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Garnish with extra chopped peanuts if desired and serve immediately for maximum crunch.
Notes
Nutrition
The nutrition information is an estimate and will vary with substitutions, cooking methods, and portion sizes.
More Salads You’ll Love
- Italian Chopped Salad
- Quinoa Spinach Avocado Power Salad
- Watermelon Feta Basil Salad
- High Protein Egg Salad
- Healthy Chicken Salad
If you tried this crispy rice salad, leave a star rating and a comment — I love seeing how you make it your own.