I present to you: the crispy rice salad.
The crispy rice salad is my new obsession. It combines crunchy, chewy, and savory elements with fresh greens, making it an ideal meal or side. Packed with kale for color and nutrition, it’s satisfying enough to stand alone, but you can easily add beans, chicken, or shrimp if you want more protein.
There’s something about this salad that feels like comfort food—perfect for cooler, gloomy days when you crave fall flavors but the weather hasn’t fully shifted yet. The contrast of textures is the real star: crisped rice fried into a golden crust, tender kale, soft peppers and shallots, and crunchy peanuts.
The balance of flavors leans slightly Thai-inspired: lime brightness, toasted sesame oil, soy sauce depth, and a scatter of chopped peanuts. Use leftover rice for convenience or cook rice specifically for this recipe—the technique works both ways.
This salad is hearty despite being vegetarian. It’s filling and flavorful on its own, but adapting it with roasted or shredded chicken, tofu, or shrimp is simple if you want a protein boost. The original version this was adapted from included herbed chicken, which would be a lovely variation.
I add plenty of lacinato kale for texture and a green, earthy base. Massage the kale with a little olive oil to soften it slightly before tossing with the crispy rice. Diced red bell pepper and shallot provide sweetness and bite, and garlic adds warmth.
The cooking technique is key: after sautéing the aromatics, press the rice into a single layer in a hot skillet with oil, cover tightly, and let it develop a golden, crisp exterior. That rice “cake” brings the most addictive crunch and chew to the salad.
Finish the salad with a simple dressing of low-sodium soy sauce, rice vinegar, and toasted sesame oil, then top with sliced green onions, chopped peanuts, torn cilantro, and a squeeze of fresh lime. The result is bright, savory, nutty, and deeply satisfying.
Leftovers keep well and are great for lunch the next day. You can also serve this as a side alongside grilled proteins or roasted vegetables. Whether you make it as a vegetarian main or add a protein, the crispy rice salad offers a memorable combination of textures and flavors.
Crispy Rice Salad with Kale
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Ingredients
- 1 1/2 cups long grain white rice
- 1 bunch lacinato kale removed from stems and chopped
- 2 teaspoons olive oil
- 4 tablespoons coconut oil
- 1 red bell pepper diced
- 1 shallot diced
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 2 green onions sliced
- 3 tablespoons chopped peanuts
- a bunch of torn cilantro
- lime wedges for spritzing
Instructions
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If using fresh rice, rinse uncooked rice in a fine mesh strainer until the water runs clear. Bring a pot of salted water to a boil and cook the rice for 5 to 6 minutes so it’s slightly undercooked. Drain and transfer to a bowl. Leftover rice may also be used.
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Place the chopped kale in a large bowl, drizzle with olive oil, and massage gently to soften. Set aside.
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Heat a large skillet over medium heat and add 2 tablespoons of coconut oil. Cook the diced red pepper and shallot until softened, about 5 minutes. Add the garlic and cook for 1 minute. Transfer the mixture to the bowl with the rice and stir to combine.
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Return the skillet to medium-high heat. Wrap the skillet lid tightly in a kitchen towel (to catch condensation) and add the remaining coconut oil. When hot, spread the rice mixture into one even layer and press down with a wooden spoon like a rice cake. Cover with the towel-wrapped lid and cook until the underside is golden and crispy, about 5 to 6 minutes. Scrape with a spatula to check doneness and crisp other sections as desired. Remove from heat, keep covered, and let rest 15 minutes.
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Whisk together soy sauce, rice vinegar, and toasted sesame oil to make the dressing.
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Scrape the crispy rice into the bowl with the massaged kale and gently toss to combine. Plate the salad, drizzle with the dressing, and top with sliced green onions, chopped peanuts, and torn cilantro. Squeeze lime over the top and serve. Serves 2 generously.
Notes
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The crunchy bits are life.