Name: Crispy Rice Salad with Peanut-Chili Dressing
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
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)

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

Scale

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)

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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