Description
Crispy Rice Salad with Peanut-Chili Dressing is a vibrant and satisfying dish that combines textures and tastes in a delightful way. This vegan salad features golden fried jasmine rice, protein-rich edamame, creamy avocado, and fresh herbs, all drizzled with a bold peanut-chili dressing that packs a flavorful punch. Perfect for any occasion—whether you’re hosting a lunch gathering or simply looking for a quick weeknight meal—this salad will impress your guests and tantalize your taste buds. Plus, it’s easy to prepare in under 30 minutes, making it an ideal choice for meal prep. Enjoy this nutritious dish as a standalone meal or alongside refreshing beverages for the ultimate dining experience.
Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 cup shelled edamame
- 1 ripe avocado
- 1 English cucumber
- 1 red bell pepper
- 3 spring onions
- Fresh cilantro
- Fresh dill
- 3 tbsp creamy peanut butter
- 1–3 garlic cloves
- 1–2 tsp Sriracha (optional)
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 2–4 tbsp water
- 1–2 tbsp chili oil (or neutral oil)
- 2 tbsp soy sauce
- 1/4 cup crushed peanuts
Instructions
- In a large bowl, mix together edamame, diced avocado, sliced cucumber, sliced red bell pepper, spring onions, cilantro, and dill.
- Preheat the oven to 425°F (220°C). Spread cooked jasmine rice on a baking tray. Drizzle with chili oil and soy sauce; toss to coat. Bake for 20 minutes until crispy, stirring halfway.
- In a small bowl, whisk together peanut butter, minced garlic, Sriracha (if using), rice vinegar, soy sauce, and water to achieve desired consistency.
- Pour dressing over the salad mixture and top with warm crispy rice. Toss gently and sprinkle crushed peanuts before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg