Crispy rice salad is the TikTok sensation you didn’t know you needed! With crunchy rice, fresh veggies, shrimp, and a creamy peanut dressing, it’s flavor-packed perfection.

If you’ve been scrolling through TikTok lately, you’ve probably seen this crispy rice salad aka Nam Khao taking over feeds everywhere, and trust me, there’s a reason for the hype!

This isn’t your typical bowl of greens and dressing; we’re talking about the kind of salad that’s as much about flavor as it is about texture.

Picture it: golden, crispy rice pieces, colorful veggies, juicy shrimp, and a peanut dressing that’s creamy, spicy, and sweet. All coming together for a salad that’s so satisfying, you might just start craving it more than pizza (yes, it’s that good).

So, what’s making this crispy rice salad go viral? It’s all about that perfect combination of crunch and flavor.

Instead of plain, soft rice, we’re using a little kitchen magic to turn cooked rice into crispy golden bites, then tossing them with fresh purple cabbage, carrots, cucumber, edamame, and shrimp.

This salad doesn’t just look good; it’s loaded with protein, healthy fats, and vibrant veggies that’ll have you feeling good from the inside out.

And, of course, the peanut dressing is the star – made with peanut butter, soy sauce, a hit of sriracha, and a touch of maple syrup, it’s just the right balance of creamy, spicy, and sweet.

Ready to make the trendiest salad on the internet? Let’s dive into the recipe that’s going to take your salad game from zero to TikTok hero!

If you love salad recipes you may also want to try my Viral Cucumber Salad In A Jar or my Burrata Tomato Salad.

WHY YOU’LL LOVE THIS VIRAL CRISPY RICE SALAD RECIPE

Texture Party! The crispy rice is next-level – think crunch with a side of umami.
Color and Freshness. With all the colorful veggies, it’s as beautiful as it is delicious.
That Peanut Dressing, though. Creamy, tangy, sweet, and spicy – the perfect pairing for this salad’s fresh ingredients.
Protein-Packed Goodness. Peanuts add 7 grams of protein per serving plus 19 vitamins and minerals, making this salad filling and nutritious.

SIMPLE INGREDIENTS YOU NEED FOR THE CRISPY RICE MIXTURE

You will need the following salad ingredients listed below to make this easy lunch (the exact measurements, nutritional information and full recipe are in the printable recipe card at the bottom of the post):

Cooked white rice – can also use basmati rice or long-grain rice.
Soy sauce
Sesame oil
Chili crisp (chili onion crunch) – can also use chili paste.
Purple cabbage
Cucumber – can use persian cucumbers. As long as they are crunchy cucumbers you can use whatever you have on hand.
Shredded carrot
Edamame beans
Green onions – can also use spring onions or a small red onion
Chopped peanuts
Cooked shrimp
Natural peanut butter
Rice vinegar
Sriracha
Maple syrup
Crushed garlic cloves and ginger
Water to thin as needed
Pinch of salt and black pepper
Optional – olive oil, lime juice, fish sauce, lemon juice, fresh mint, fresh cilantro, lime zest, etc.

HOW TO MAKE THE CRISPY RICE PEANUT SALAD RECIPE

Preheat your oven to 350 degrees F.
In a large bowl, mix the cooked and cooled rice with soy sauce, sesame oil, and chili onion crunch 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.

STORING LEFTOVER RICE SALAD

Separate Storage for Best Texture: Store the crispy rice separately from the salad ingredients to prevent it from getting soggy. Place the rice in an airtight container at room temperature for up to 2 days. The rest of the salad ingredients can be stored in the fridge for up to 3 days.
Salad Ingredients: Store any leftover salad (vegetables, shrimp, and dressing) in an airtight container in the refrigerator. The salad will keep fresh for 2-3 days but is best enjoyed sooner for optimal crunch.
Re-Crisping the Rice: To revive the crispiness of the rice, reheat it in a skillet over medium heat or pop it in the oven at 350°F for 5-8 minutes.

When ready to enjoy again, simply toss the crispy rice with the salad and dressing for a fresh and flavorful repeat meal!

TIPS AND TRICKS FOR BEST RESULTS

Cool the Rice Completely: For the crispiest rice, make sure it’s completely cooled before mixing with the soy sauce, sesame oil, and chili crunch. Warm rice can become mushy instead of crisp.
Even Spread: Spread the rice in an even, thin layer on the baking sheet to ensure it crisps up evenly. Stir halfway through the baking time for extra crunch on all sides.
Make Ahead Dressing: Prepare the peanut dressing in advance and store it in the fridge. It’ll give the flavors a chance to meld and saves you time on the day you serve it!
Serve Fresh for Ultimate Crisp: For the best texture, add the crispy rice to the salad right before serving. This way, the rice stays crispy and doesn’t absorb moisture from the other ingredients.
Adjust the Spice: Love spice? Add a bit more sriracha or chili oil to the dressing. Prefer a milder taste? Start with less and add to taste.
Customize Your Protein: Shrimp is delicious here, but feel free to swap it with grilled chicken, tofu, or even tempeh if that’s your jam.
Re-Crisp Leftover Rice: If you’re enjoying leftovers, reheat the crispy rice in a skillet or oven for a few minutes to bring back the crunch before mixing it with the salad again.

FAQS

SHOULD I USE FRESH RICE OR IS DAY-OLD RICE BETTER?

Day-old rice is the key to achieving that crispy, golden texture since it’s less moist than freshly cooked rice. If you don’t have day-old rice, try cooking fresh rice, then spreading it on a tray to cool and dry slightly before frying or baking.

CAN I AIR-FRY THE RICE FOR EXTRA CRISPINESS?

Yes, using an air fryer is a quick, oil-free way to get crispy rice. Just spread the rice in a thin layer and air fry at 380°F for about 10 minutes, shaking the basket halfway through.

CAN I USE THIS FOR FILLING LETTUCE CUPS?

Yes, filling lettuce cups with crispy rice salad is a great, handheld way to enjoy this dish. Romaine or butter lettuce works best for holding everything together.

IS THIS SALAD GOOD WITH OTHER DRESSINGS LIKE LEMON TAHINI?

Absolutely! A lemon tahini dressing can be a fun twist and complements the nutty flavor in the rice. Experimenting with flavors is a great way to keep things interesting!

Other Salads You May Enjoy Trying!

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Crispy Rice Salad With Thai Peanut Dressing

Crispy rice salad is the TikTok sensation you didn’t know you needed! With crunchy rice, fresh veggies, shrimp, and a creamy peanut dressing, it’s flavor-packed perfection.

Prep Time20

Cook Time40

Total Time1

Course: Dinner

Cuisine: American

Servings: servings

Calories: 421kcal

Author: Bailey Campbell

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

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.

Nutrition

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.

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