This easy Rice Salad is a bright, crunchy and flavour-packed side dish that works in every season. Serve it with your favourite protein, take it to a barbecue, add it to a buffet table, or pack it for a simple lunch. It is made with everyday ingredients, including one wonderfully retro store-cupboard favourite.
I have been making this Rice Salad for many years, and it has stayed firmly in my regular recipe collection for one simple reason: it tastes so good.
It may sound a little old-fashioned at first, especially because it includes tinned mandarins, but they really do work beautifully here. Their gentle sweetness and zesty flavour balance the salty roasted peanuts, cool cucumber and creamy peanut dressing.
The result is a colourful rice salad with plenty of texture, freshness and flavour. It is quick to prepare, easy to make ahead, and flexible enough to serve with lots of different meals.
Why you’ll love this easy Rice Salad recipe
⭐️ It is ideal for picnics, lunch boxes, buffets and as a BBQ side dish.
⭐️ It works well as part of your weekly meal prep because it can be made in advance and kept in the fridge.
⭐️ It has a lovely mix of fresh flavour, crunch, sweetness and nuttiness in every bite.
Serving Suggestions
This make-ahead rice salad is one of those useful recipes that can be served in several different ways throughout the week. It saves time, keeps meals interesting, and helps you turn simple ingredients into something colourful and satisfying.
Make a batch and serve it with cooked chicken for easy lunches, or use it as a fresh side dish with leftover roast chicken. It also works well with grilled meats, barbecue dishes, or a selection of cold buffet food.
If you are hosting a larger meal, this salad is a great choice because it can be prepared before guests arrive. The nutty, zesty dressing makes it more interesting than a plain rice salad, while the cucumber, spring onions and mandarins keep it light and fresh.
Rice Salad Ingredients
- Rice – Use your favourite rice and cook it according to the packet instructions. Basmati works well, but other varieties can be used too.
- Peanuts – Salted roasted peanuts add crunch and savoury flavour. Roughly chop them so they are easy to mix through the salad.
- Salad vegetables – Spring onions and cucumber bring freshness, colour and a clean crunch that balances the richer dressing.
- Mandarins – Tinned mandarins in juice give this salad its retro charm. They add a gentle sweet and citrus flavour, and the juice is used in the dressing.
- For the dressing – Extra virgin olive oil, white wine vinegar, mandarin juice and peanut butter create a creamy, tangy and nutty dressing.
- Salt and pepper – Season generously to bring all the flavours together.
How to make a Rice Salad
1. Cook the rice, then mix the dressing ingredients together in a small bowl until smooth and combined.
2. Add the cooled rice, chopped ingredients, drained mandarins and dressing to a large bowl. Mix well and serve.
Dietary notes
- This recipe is vegan, dairy free and gluten free, but always check ingredient labels to be certain.
Storing
In the fridge: Store the rice salad in an airtight container in the fridge for up to 3-4 days. The flavours can develop as it sits, although the cucumber and peanuts may soften slightly over time. If you want the freshest texture, cook and cool the rice ahead of time, then add the cucumber, spring onions, peanuts, mandarins and dressing shortly before serving.
Please note: Take care when storing cooked rice. Do not leave it sitting at room temperature for long periods, and cool it quickly before refrigerating.
In the freezer: Freezing is not recommended for this recipe, as the texture of the salad ingredients and dressing will not be at their best after thawing.
More delicious salad recipes…
Side Dishes
Greek Salad
Side Dishes
Waldorf Salad
Side Dishes
Couscous Salad
Lunch Ideas
Niçoise Salad
FAQs
No. Use whichever rice you enjoy and cook it according to the packet instructions. Wholemeal basmati is a good option if you like a nuttier flavour and firmer texture. The most important thing is not to overcook the rice, as soft or mushy rice will not give the salad the best texture.
If you make this rice salad, leave a rating and share how it turned out. Feedback helps improve recipes and makes it easier for others to decide what to cook.
Rice Salad with Nutty Zesty Dressing
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 1cm pieces
- 300 g mandarins in juice, 1 tin, drained, with the juice reserved
For the dressing:
- 5 tbsp extra virgin olive oil
- 4 tbsp white wine vinegar
- 1 tbsp peanut butter
- 2 tbsp juice from the mandarin tin
Instructions
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Cook the rice according to the packet instructions.
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While the rice cooks, roughly chop the peanuts, finely chop the spring onions and cut the cucumber into small pieces. Drain the mandarins and reserve 2 tablespoons of the juice.
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In a small bowl, whisk together the olive oil, white wine vinegar, peanut butter and reserved mandarin juice until smooth.
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Drain the cooked rice and cool it immediately by rinsing it with cold water in a sieve. Transfer it to a large bowl.
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Add the peanuts, spring onions, cucumber, mandarins and dressing. Mix thoroughly, season to taste, and serve straight away or refrigerate in an airtight container.
Notes
Nutrition
Carbohydrates: 67g
Protein: 14g
Fat: 33g
Fiber: 5g
Sugar: 9g
Nutrition information is automatically calculated and should be used as an approximation. Nutritional values are per portion unless otherwise stated.