I love this recipe because it’s fresh, easy, and full of contrasting flavors. The creamy peanut dressing adds richness, while the mandarin juice gives it a bright, fruity lift. It’s one of those salads that feels both satisfying and light, and it’s ideal for making ahead — the flavors deepen as it chills. Whether I’m serving it on its own or alongside grilled meat or tofu, it always feels like a sunshine-filled dish.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
250 g Dry rice, I like Basmati 100 g Salted roasted peanuts, Roughly chopped 6 Spring onions, Finely chopped 1/2 Large cucumber, Cut into 1cm pieces 300 g Mandarins in juice, 1x tin | Drained (keep the juice)
For the dressing: 5 tbsp Extra virgin olive oil 4 tbsp Apple cider vinegar 1 tbsp Peanut butter 2 tbsp Juice from mandarin tin
Directions
I start by cooking the rice according to the packet instructions, then drain it well. While it’s cooking, I chop the peanuts, spring onions, and cucumber into small, even pieces. I drain the tin of mandarins, making sure to reserve 2 tablespoons of the juice for the dressing.
Next, I make the dressing. In a small bowl, I whisk together the olive oil, apple cider vinegar, peanut butter, and mandarin juice until smooth and creamy.
Once the rice is cooked, I cool it quickly by running it under cold water in a sieve. I transfer the cooled rice to a large mixing bowl and add the peanuts, spring onions, cucumber, and mandarins. Then I pour the dressing over and toss everything together gently until it’s evenly coated.
I like to serve it straight away, but it’s also delicious chilled — I often refrigerate it for an hour or two before serving to let the flavors develop.
Servings and Timing
This recipe serves 4 people and takes about 20 minutes in total — 5 minutes of prep time and 15 minutes of cooking.
Variations
Sometimes I add extra vegetables like chopped red pepper, shredded carrot, or edamame beans for extra color and crunch. For a more filling meal, I mix in cooked chicken, prawns, or tofu. I’ve also replaced the peanut butter with almond or cashew butter for a slightly different flavor. If I want more zing, I add a squeeze of lime juice or a little grated ginger to the dressing.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. It’s best served cold, so there’s no need to reheat. If the salad has been chilled for a while, I give it a good stir and sometimes add a drizzle of olive oil or a splash of vinegar to refresh the flavors before serving.
FAQs
Can I use a different type of rice?
Yes, I can use jasmine, brown, or long-grain rice — just adjust the cooking time accordingly.
Can I make this salad ahead of time?
Absolutely. It actually tastes better after a few hours in the fridge as the flavors meld together.
Can I use fresh mandarins instead of tinned?
Yes, I can, but I’ll need to use a bit of orange juice or lime juice for the dressing since tinned mandarins come with juice.
Is this salad vegan?
Yes, it’s completely vegan as long as all ingredients are plant-based.
Can I use another nut instead of peanuts?
Definitely — cashews or almonds work beautifully too.
How do I stop the rice from sticking?
I cool it under cold running water immediately after cooking and drain it well.
Can I make this with leftover rice?
Yes, it’s a great way to use up leftover cooked rice — just make sure it’s cooled completely first.
What’s the best peanut butter to use?
I like using smooth, natural peanut butter without added sugar for the best flavor.
Can I add protein to make it a full meal?
Yes, grilled chicken, prawns, or tofu make excellent additions.
How long does it last in the fridge?
It keeps well for up to 3 days in a sealed container.
Conclusion
This Rice Salad with Nutty Zesty Dressing is one of my favorite easy, make-ahead dishes. It’s light, flavorful, and full of texture, with just the right balance of sweet, tangy, and nutty elements. I love how versatile it is — perfect on its own or as a side — and how quick it is to throw together. It’s fresh, wholesome, and always a crowd-pleaser, no matter the occasion.
This Rice Salad with Nutty Zesty Dressing is a light, refreshing dish bursting with flavor and texture. Featuring fluffy rice, crunchy peanuts, juicy mandarins, and crisp cucumber tossed in a tangy peanut dressing, it’s the perfect side or main for picnics, barbecues, or easy lunches.
Ingredients
250 g dry rice (such as Basmati)
100 g salted roasted peanuts, roughly chopped
6 spring onions, finely chopped
1/2 large cucumber, cut into 1 cm pieces
300 g mandarins in juice (1 tin), drained (reserve 2 tbsp juice)
For the dressing:
5 tbsp extra virgin olive oil
4 tbsp apple cider vinegar
1 tbsp peanut butter
2 tbsp reserved mandarin juice
Instructions
Cook the rice according to the packet instructions, then drain well.
While the rice cooks, chop the peanuts, spring onions, and cucumber. Drain the mandarins, reserving 2 tablespoons of the juice.
In a small bowl, whisk together the olive oil, apple cider vinegar, peanut butter, and reserved mandarin juice until smooth and creamy to make the dressing.
Rinse the cooked rice under cold water to cool it quickly, then drain thoroughly.
Transfer the rice to a large bowl and add the peanuts, spring onions, cucumber, and mandarins.
Pour over the dressing and toss gently until everything is evenly coated.
Serve immediately or refrigerate for 1–2 hours to let the flavors develop before serving.
Notes
Use leftover rice to save time — just make sure it’s fully cooled before mixing.
Add extra vegetables like red pepper, shredded carrot, or edamame for color and crunch.
Swap peanut butter for almond or cashew butter for a different flavor.
For more zing, add lime juice or grated ginger to the dressing.
Store leftovers in an airtight container in the fridge for up to 3 days.
