Description
Crispy Rice Salad with Peanut-Chili Dressing is a vibrant and refreshing dish that elevates your meal with a delightful crunch and burst of flavors. This vegan salad features perfectly golden fried jasmine rice, protein-rich edamame, creamy avocado, and fresh herbs, all brought together by a rich and zesty peanut-chili dressing. Perfect for lunch, dinner, or meal prep, this dish is both satisfying and easy to prepare. Whether you’re hosting friends or need a quick weeknight meal, this Crispy Rice Salad is sure to impress with its bold taste and colorful presentation.
Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 cup shelled edamame
- 1 ripe avocado
- 1 English cucumber
- 1 red bell pepper
- Fresh herbs (coriander and dill)
- 1–2 tbsp chili oil (or neutral oil if you prefer less heat)
- 2 tbsp soy sauce
- 3 tbsp creamy peanut butter
- 1–3 garlic cloves (minced (to taste))
- 1–2 tsp Sriracha (optional – omit or reduce for milder)
- 2 tbsp rice vinegar
- 2–4 tbsp water (to thin)
- 1/4 cup crushed peanuts
Instructions
- In a large bowl, combine edamame, diced avocado, sliced cucumber, sliced bell pepper, chopped herbs, and toss gently.
- Preheat the oven to 425°F (220°C). Spread cooked jasmine rice on a baking tray, drizzle with chili oil and soy sauce, then bake for 20 minutes until crispy.
- In a small bowl, whisk together peanut butter, minced garlic, Sriracha (if using), rice vinegar, soy sauce, and water to achieve 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 (200g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg