Description
Crispy Rice Salad with Peanut-Chili Dressing is a vibrant and flavorful dish that brings together a delightful mix of textures and tastes. This refreshing salad features golden fried jasmine rice combined with protein-rich edamame, creamy avocado, and fresh vegetables, all tossed in a bold peanut-chili dressing that adds the perfect spicy kick. Itβs an ideal choice for a quick lunch or as a lively side at any gathering. Not only is this salad easy to prepare in just 20 minutes, but it also caters to various dietary preferences while being completely plant-based. Enjoy the explosion of flavors in every bite!
Ingredients
- 2 cups cooked jasmine rice
- 1β2 tbsp chili oil (or neutral oil, if you prefer less heat)
- 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
- 3 tbsp creamy peanut butter
- 1β3 garlic cloves (minced (to taste))
- 1β2 tsp Sriracha (optional β omit or reduce for milder)
- 2 tbsp rice vinegar
- 2β4 tbsp water (to thin)
Instructions
- In a large bowl, combine the edamame, diced avocado, sliced cucumber, red bell pepper, spring onions, chopped coriander, and dill. Mix gently.
- Preheat your oven to 425Β°F (220Β°C). Spread the cooked jasmine rice on a baking tray. Drizzle with chili oil (or neutral oil) and soy sauce; toss to coat evenly. Bake for 20 minutes, stirring at 10 and 15 minutes until the rice turns deep golden and crisp. Alternatively, you can air-fry at 400Β°F for 12β14 minutes; shake halfway through.
- In a small bowl, whisk together the peanut butter, minced garlic, Sriracha (if using), rice vinegar, soy sauce, and enough water to achieve a pourable consistency. Taste your dressing and adjust for heat or salt according to your preference.
- Pour the peanut-chili dressing over the salad mixture. Top with warm crispy rice and gently toss everything together until well combined. Sprinkle crushed peanuts on top and finish with an extra drizzle of chili oil or Sriracha if you desire more heat. Serve immediately to savor all textures!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 450
- Sugar: 4g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Use day-old rice for optimal crispiness. Adjust the spiciness by varying the amount of chili oil or Sriracha. Feel free to add other veggies like carrots or swap herbs based on your preference.