Crispy Rice Salad with Peanut-Chili Dressing
This Crispy Rice Salad with Peanut-Chili Dressing is the perfect dish for any occasion. Whether you’re looking for a quick lunch, a dinner side, or a potluck hit, this salad shines with its vibrant colors and bold flavors. The combination of crispy golden rice, fresh vegetables, and a creamy dressing makes it not only delicious but also visually appealing. Plus, it’s 100% plant-based, making it suitable for vegans and those looking to enjoy a healthy meal without sacrificing taste.
Why You’ll Love This Recipe
- Easy to Prepare: With minimal prep time and cooking, this salad can be ready in about 20 minutes.
- Packed with Flavor: The peanut-chili dressing adds a delightful kick that enhances the freshness of the vegetables.
- Versatile Options: You can easily modify ingredients based on what you have on hand or your personal preferences.
- Healthy Ingredients: This salad is loaded with nutritious elements like edamame and avocado, providing plenty of protein and healthy fats.
- Great for Meal Prep: Make a larger batch to enjoy throughout the week as a satisfying lunch or light dinner.
Tools and Preparation
Having the right tools can make preparing your Crispy Rice Salad with Peanut-Chili Dressing even easier. Here’s what you’ll need to gather before starting.
Essential Tools and Equipment
- Baking tray
- Mixing bowl
- Whisk
- Knife
- Cutting board
Importance of Each Tool
- Baking tray: Essential for achieving that crispy texture by spreading the rice evenly while baking.
- Mixing bowl: A large bowl allows for easy mixing of all fresh ingredients without making a mess.
- Whisk: Perfect for blending the dressing smoothly, ensuring every bite is flavorful.
- Knife/Cutting board: Vital for chopping vegetables safely and efficiently.
Ingredients
This vibrant vegan Crispy Rice Salad brings together golden fried jasmine rice, protein-packed edamame, creamy avocado, and fresh herbs, all tossed in a bold and creamy peanut-chili dressing. It’s crunchy, spicy, fresh—and 100% plant-based!
For the Salad
- 2 cups cooked jasmine rice
- 1-2 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
- Optional: extra chili flakes or a drizzle of Sriracha for more heat
For the Dressing
- 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 tbsp soy sauce
- 2-4 tbsp water (to thin)
How to Make Crispy Rice Salad with Peanut-Chili Dressing
Step 1: Prep the Salad
In a large bowl, combine:
1 cup shelled edamame
1 diced avocado
1 thinly sliced English cucumber
1 thinly sliced red bell pepper
3 thinly sliced spring onions
1/2 cup chopped coriander
1/4 cup roughly chopped dill
Toss these ingredients gently until well mixed.
Step 2: Make Crispy Chili Rice
Preheat your oven to 425 °F (220 °C). On a baking tray:
1. Spread the cooked rice evenly.
2. Drizzle with chili oil and soy sauce.
3. Toss to coat thoroughly.
Bake for 20 minutes:
Stir at 10 minutes and again at 15 minutes until deep golden brown and crisp.
(Alternatively, air-fry at 400 °F for 12–14 minutes, shaking halfway through.)
Step 3: Whisk the Dressing
In a small bowl:
1. Combine:
– 3 tbsp creamy peanut butter
– Minced garlic to taste
– Sriracha (optional)
– 2 tbsp rice vinegar
– 2 tbsp soy sauce
Add enough water to reach a pourable consistency.
Taste and adjust seasoning according to preference.
Step 4: Assemble and Serve
Pour the dressing over the salad mixture:
1. Add warm crispy rice on top.
2. Gently toss everything together.
To finish:
Sprinkle crushed peanuts on top.
Drizzle with extra chili oil or Sriracha if desired.
Serve immediately for maximum crunch!
How to Serve Crispy Rice Salad with Peanut-Chili Dressing
Serving your Crispy Rice Salad with Peanut-Chili Dressing can elevate the meal experience. This salad is not only delicious but also versatile and can be enjoyed in various ways. Here are some creative serving suggestions to enhance your dish.
As a Standalone Meal
- This salad can be served on its own as a light yet satisfying lunch or dinner option. The combination of crispy rice and creamy dressing makes it filling.
In Lettuce Wraps
- Serve the salad in large lettuce leaves for a fresh, crunchy bite. This adds an extra layer of texture and is perfect for a fun, interactive meal.
With Extra Toppings
- Enhance the flavor by adding toppings like sliced jalapeños or more crushed peanuts. It introduces more crunch and spice to each bite.
As a Side Dish
- Pair this salad with grilled vegetables or your favorite protein for a complete meal. The flavors complement various main dishes beautifully.
For Meal Prep
- Store the salad in individual containers for easy grab-and-go lunches during the week. Just keep the crispy rice separate until you’re ready to eat.
How to Perfect Crispy Rice Salad with Peanut-Chili Dressing
To make your Crispy Rice Salad truly shine, consider these helpful tips that will take your dish from good to great.
- Use freshly cooked rice: Day-old rice can work, but using freshly cooked jasmine rice gives a better texture and flavor to your salad.
- Adjust the heat level: Tailor the spiciness of the peanut-chili dressing by varying the amount of Sriracha or chili oil based on your preference.
- Incorporate seasonal veggies: Feel free to add or substitute vegetables based on what’s fresh and available, enhancing both nutrition and flavor.
- Let it chill: Allowing the salad to sit for a few minutes before serving helps meld the flavors together, making each bite even tastier.
- Top with herbs: Adding fresh herbs like basil or mint can brighten up the dish, providing a burst of freshness that balances out the richness of the dressing.
- Serve warm: For an added contrast, serve the crispy rice warm over the chilled salad ingredients for a delightful temperature variation.
Best Side Dishes for Crispy Rice Salad with Peanut-Chili Dressing
Pairing side dishes with your Crispy Rice Salad can enhance your meal’s overall experience. Here are some fantastic options that complement its vibrant flavors.
- Grilled Tofu – Marinated grilled tofu offers additional protein and pairs well with the spicy notes of the salad.
- Steamed Broccoli – Lightly seasoned steamed broccoli adds a healthy crunch while keeping things simple.
- Roasted Sweet Potatoes – The sweetness from roasted sweet potatoes contrasts nicely with the spicy dressing, creating balance in every bite.
- Miso Soup – A warm bowl of miso soup provides comforting warmth and complements Asian flavors perfectly.
- Asian Slaw – A tangy Asian slaw adds texture and brightness, enhancing the freshness of your meal.
- Edamame Hummus – Serve this creamy dip alongside pita chips or veggie sticks for an extra protein boost that’s also delicious.
Common Mistakes to Avoid
Avoiding common mistakes can make your Crispy Rice Salad with Peanut-Chili Dressing even better. Here are some pitfalls to watch out for:
- Using cold rice: Start with warm or room temperature jasmine rice for the best texture. Cold rice can lead to clumping and won’t crisp up properly.
- Overcooking the vegetables: Fresh, crunchy veggies enhance your salad. Avoid overcooking by adding them just before serving.
- Ignoring seasoning: Don’t skip the soy sauce and chili oil! These ingredients add essential flavor to the dish. Taste and adjust as needed.
- Skipping the dressing whisking step: Mixing the dressing thoroughly ensures every bite is flavorful. Whisk well to combine all ingredients for a creamy texture.
- Not adjusting spice levels: Everyone has different spice tolerances. Start with less chili oil or Sriracha, taste, and add more if desired.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Keep the crispy rice separate from the salad to maintain crunchiness until ready to serve.
Freezing Crispy Rice Salad with Peanut-Chili Dressing
- This salad is not ideal for freezing due to its fresh ingredients but you can freeze leftover crispy rice for future use.
- Store in a freezer-safe container for up to 2 months.
Reheating Crispy Rice Salad with Peanut-Chili Dressing
- Oven: Preheat to 350°F (175°C), spread rice on a baking sheet, and heat for about 10 minutes until crispy again.
- Microwave: Heat in short intervals (30 seconds), stirring in between, but be cautious as this may soften the rice.
- Stovetop: Heat in a skillet over medium heat, adding a splash of water or oil if needed, until warmed through.
Frequently Asked Questions
Here are some common questions about making Crispy Rice Salad with Peanut-Chili Dressing:
Can I make Crispy Rice Salad with Peanut-Chili Dressing ahead of time?
Yes! You can prep all ingredients ahead but mix them just before serving for the freshest taste.
What can I substitute for edamame in this salad?
You can replace edamame with chickpeas or diced tofu for a similar protein boost.
Is Crispy Rice Salad with Peanut-Chili Dressing gluten-free?
If you use gluten-free soy sauce, this salad can easily be made gluten-free!
How can I customize my Crispy Rice Salad?
Feel free to add other vegetables like carrots or bell peppers, or switch up the herbs according to your preference.
Final Thoughts
This Crispy Rice Salad with Peanut-Chili Dressing is not only delicious but also versatile. You can customize it based on what you have on hand or your dietary preferences. Try it today and enjoy a vibrant meal that’s satisfying and packed with flavor!
Crispy Rice Salad with Peanut-Chili Dressing
- Total Time: 30 minutes
- Yield: Serves 4
Description
Crispy Rice Salad with Peanut-Chili Dressing is a vibrant, plant-based dish that brings together crunchy textures and bold flavors in a delightful way. Perfect for any occasion, whether it’s a quick lunch or a potluck favorite, this salad features crispy golden rice paired with fresh vegetables and a creamy, spicy peanut-chili dressing. With its colorful ingredients and satisfying taste, it’s not only visually appealing but also packed with nutrition. Ready in just 20 minutes, this versatile recipe allows for easy modifications based on personal preferences or seasonal veggies, making it an ideal choice for meal prep or a refreshing summer salad.
Ingredients
- 2 cups cooked jasmine rice
- 1–2 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
- 1–3 garlic cloves (minced (to taste))
- 1–2 tsp Sriracha (optional – omit or reduce for milder)
- 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, and chopped herbs. Toss gently to mix.
- Preheat the oven to 425°F (220°C). Spread cooked rice on a baking tray; drizzle with chili oil and soy sauce. Bake for 20 minutes until golden brown and crispy.
- In a separate bowl, whisk together peanut butter, minced garlic, Sriracha (if using), rice vinegar, soy sauce, and water to achieve a pourable consistency.
- Combine the salad mixture with the warm crispy rice and drizzle the dressing over it. Toss gently until well coated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 430
- Sugar: 3g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
