Crispy Rice Salad With Thai Peanut Dressing

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 is a TikTok-inspired dish made with oven-baked crispy rice, raw veggies, shrimp, and a creamy Thai peanut dressing. It’s inspired by Nam Khao, a traditional Laotian dish, but it’s not the same thing — Nam Khao uses fried rice balls and fermented pork, while this version is a modern, lighter take with the same crispy rice idea at its center.

One bowl gets you 32 grams of protein from the shrimp, edamame, and peanuts. That’s a real meal, not a side salad.

I made this on repeat the month I developed it. The crunch of baked rice against cold cucumber and cabbage is the whole point. The peanut dressing is creamy, spicy, sweet, and salty all at once and it ties everything together.

If you love viral salads, also try my Viral Cucumber Salad In A Jar and my Burrata Tomato Salad.

Why You’ll Love This Crispy Rice Salad

• Texture party in every bite — golden crispy rice against cool, crunchy veggies is the whole reason this went viral
• 32 grams of protein per serving — shrimp, edamame, and peanuts do the heavy lifting
• That peanut dressing — creamy, tangy, sweet, spicy, exactly the right balance
• Built for meal prep — make the components ahead, assemble fresh

Ingredients

Full measurements are in the recipe card below.

For the Crispy Rice:

• Cooked white rice — jasmine, basmati, or any long-grain. Day-old refrigerated rice gives you the crispiest results because the fridge dries the grains out. Fresh rice steams instead of crisps.
• Soy sauce — for salty umami. Tamari works for gluten-free.
• Sesame oil — toasted sesame oil if you can find it, more flavor.
• Chili crisp or chili paste — Chili Onion Crunch from Trader Joe’s is what I use.

For the Salad:

• Purple cabbage — shredded thin so it grabs the dressing.
• Cucumber — Persian, English, or regular, any crunchy variety.
• Shredded carrot — color and a little sweetness.
• Edamame — bumps protein and adds a creamy bite. Buy them shelled and frozen.
• Green onions — fresh aromatic flavor. Both white and green parts.
• Chopped peanuts — finishing crunch. Salted roasted are my favorite.
• Cooked shrimp — the protein hero. Buy pre-cooked to save 15 minutes.

Thai Peanut Dressing:

• Natural peanut butter — creamy, smooth. Skip the no-stir kind.
• Rice vinegar — the tang that cuts through the richness.
• Sriracha — for heat. Add more if you like it spicier.
• Maple syrup — balances the heat and salt. Honey works too.
• Garlic and ginger — fresh, not powdered. The dressing falls flat without them.

How to Make Crispy Rice Salad

1. Preheat the oven to 350°F. In a large bowl, mix the cooled cooked rice with soy sauce, sesame oil, and chili paste until every grain is evenly coated.
2. Spread the rice in an even, thin layer on a parchment-lined baking sheet. Bake for 40 minutes, stirring halfway through, until golden brown and crispy. Set aside to cool.
3. While the rice bakes, whisk the peanut butter, soy sauce, rice vinegar, sriracha, maple syrup, garlic, and ginger together in a small bowl. Add hot water a splash at a time until the dressing pours easily off a spoon.
4. In a large salad bowl, combine the cabbage, cucumber, carrot, edamame, green onions, peanuts, and shrimp.
5. Add the cooled crispy rice to the salad, drizzle with the peanut dressing, and toss until everything is coated. Serve immediately for the best crunch.

Tips for the Best Crispy Rice Salad

• Use day-old rice. This is the single most important tip. Refrigerated rice dries out and crisps perfectly. Fresh rice steams instead of crisps. If you only have fresh, spread it on a baking sheet to cool for 20 minutes before seasoning.
• Spread the rice thin. Thicker piles steam instead of crisp. Stir halfway through baking so all sides get golden.
• Add crispy rice last. The single most important rule for serving. Mix it in too early and the rice softens.
• Make the dressing ahead. The garlic and ginger mellow and meld beautifully — actually better on day 2.
• Swap the protein. Grilled chicken, baked tofu, seared tempeh, or salmon all work if you’re not into shrimp.

Storage and Make-Ahead

Store the components separately. The crispy rice goes in an airtight container at room temperature for up to 2 days — never refrigerate it, the fridge softens it within hours. Store the veggies, shrimp, and dressing in the fridge for up to 3 days.

To revive leftover rice, pop it back in a 350°F oven or hot skillet for 5–8 minutes before serving.

The dressing actually tastes better on day 2 once the garlic and ginger have had time to bloom — make it a day ahead if you can.

Print Recipe Pin Recipe Rate this Recipe

No ratings yet

Crispy Rice Salad With Thai Peanut Dressing

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.

Prep Time20 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr

Course: Dinner

Cuisine: American

Servings: 4 servings

Calories: 421kcal

Author: Bailey Campbell

Cook ModePrevent your screen from going to sleep

Ingredients 

1x2x3x4x

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

• Preheat your oven to 350 degrees F.
• In a large bowl, mix the cooked and cooled rice with soy sauce, sesame oil, and chili paste until evenly coated.
• Spread the rice mixture in an even layer on a baking sheet lined with parchment paper. Bake the rice for 40 minutes, stirring halfway through, until it becomes golden brown and crispy. Remove from oven and set aside to cool.
• In a large salad bowl, combine the purple cabbage, cucumber, shredded carrot, edamame beans, green onion, chopped peanuts, and shrimp.
• In a small mixing bowl, whisk together the peanut butter, soy sauce, rice wine vinegar, sriracha, maple syrup, garlic, and ginger. Add water in small increments to reach your desired consistency.
• Add the crispy baked rice to the salad bowl with the vegetables and shrimp. Drizzle with the peanut dressing and toss to combine, ensuring everything is well-coated.
• Garnish with additional chopped peanuts if desired and serve immediately for the best texture.

Notes

For best results, use day-old refrigerated rice. The fridge dries out the grains so they crisp up perfectly instead of going gummy. If using fresh rice, spread it on a baking sheet and let it cool for at least 20 minutes before seasoning.

Nutrition

Serving: 1serving | Calories: 421kcal | Carbohydrates: 30g | Protein: 32g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Cholesterol: 169mg | Sodium: 1565mg | Fiber: 6g | Sugar: 9g

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

Tried this recipe?Please leave a comment on the blog or share a photo on @basicswithbails

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 below — I love seeing how you make it your own. Tag @basicswithbails on Instagram or share on Pinterest using #basicswithbails.