Description
Crispy Rice Salad with Peanut-Chili Dressing is a vibrant and satisfying dish that combines the crunch of golden fried jasmine rice with fresh vegetables and a spicy, creamy peanut-chili dressing. This vegan delight is perfect for any occasion, whether you’re enjoying lunch, dinner, or serving it at potlucks and barbecues. With its balance of flavors and textures, this salad will keep you energized and craving more!
Ingredients
Scale
- 2 cups cooked jasmine rice
- 1–2 tbsp chili oil (or neutral oil)
- 2 tbsp soy sauce
- 1 cup shelled edamame (thawed if frozen)
- 1 ripe avocado (diced)
- 1 English cucumber (thinly sliced)
- 1 red bell pepper (thinly sliced or diced)
- 3 spring onions (thinly sliced (white + green parts))
- 1/2 cup fresh coriander (cilantro) (chopped)
- 1/4 cup fresh dill (roughly chopped)
- 1/4 cup crushed peanuts
- Optional: extra chili flakes or a drizzle of Sriracha
- 3 tbsp creamy peanut butter
- 1–3 garlic cloves (minced to taste)
- 1–2 tsp Sriracha (optional)
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 2–4 tbsp water (to thin)
Instructions
- In a large mixing bowl, combine edamame, diced avocado, sliced cucumber, bell pepper, spring onions, coriander, and dill.
- Preheat the oven to 425°F (220°C). Spread the cooked rice on a baking tray and drizzle with chili oil and soy sauce. Bake for 20 minutes until crispy, stirring halfway through.
- In a small bowl, whisk together peanut butter, minced garlic, Sriracha (if using), rice vinegar, soy sauce, and enough water for desired consistency.
- Pour the dressing over the salad mixture and top with warm crispy rice. Toss gently to combine.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 370
- Sugar: 5g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg