Introduction

This Crispy Rice Salad with Peanut-Chili Dressing is a vibrant and satisfying dish that combines crunchy golden rice with fresh, colorful vegetables. The creamy, spicy peanut dressing ties everything together for a perfect balance of flavors and textures.

A close-up view of a mixed vegetable salad served in a white bowl with a light tan rim. The dish is full of chopped green cucumbers, sliced red bell peppers, and small orange carrot pieces, all mixed with finely chopped herbs like cilantro and dill, giving it a fresh green texture. The salad is generously topped with a dark red chili sauce dotted with yellow and red chili flakes, adding a glossy and spicy layer on top. The background shows a white marbled surface, enhancing the vibrant colors of the salad. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked jasmine rice
1-2 tbsp chili oil (or neutral oil for 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 and 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
3 tbsp creamy peanut butter
1-3 garlic cloves (minced, to taste)
1-2 tsp Sriracha (optional, omit or reduce for milder flavor)
2 tbsp rice vinegar
2 tbsp soy sauce
2-4 tbsp water (to thin the dressing)

Instructions

Step 1: In a large bowl, combine the edamame, diced avocado, cucumber slices, red bell pepper, spring onions, coriander, and dill. Set aside while you prepare the crispy rice.
Step 2: Preheat your oven to 425°F (220°C). Spread the cooked jasmine rice evenly on a baking tray. Drizzle with chili or neutral oil and soy sauce, then toss to coat the rice fully. Bake for 20 minutes, stirring at 10 and 15 minutes, until the rice becomes deep golden and crisp. Alternatively, air-fry at 400°F for 12–14 minutes, shaking the basket halfway through.
Step 3: 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 and adjust for desired heat, tanginess, or saltiness.
Step 4: Pour the dressing over the mixed salad vegetables, then gently toss to combine. Top with the warm, crispy rice and sprinkle crushed peanuts on top. Add extra chili flakes or a drizzle of Sriracha if you want more heat. Serve immediately for best texture and flavor.

Tips & Variations

For a nuttier flavor, toast the peanuts lightly before crushing.
Use brown rice for a heartier texture, adjusting baking time as needed for crispiness.
Swap out edamame for cooked chickpeas or green peas for a different protein boost.
If you prefer less heat, reduce or omit the chili oil and Sriracha in both the rice and dressing.
Leftover crispy rice can lose texture quickly—serve as soon as assembled for best results.

Storage

Store the salad components separately if possible: keep the crispy rice in an airtight container at room temperature for up to one day, and refrigerate the salad and dressing in separate containers for up to 2 days. Reheat the crispy rice in a hot oven or toaster oven to restore crunch before combining. Avoid mixing the rice with dressing too far in advance to maintain texture.

How to Serve

A white bowl full of fresh salad layered with vibrant green cucumber slices and leafy herbs, mixed with shredded orange carrots, light green edamame beans, and thin red chili strips. On top, there is a layer of dark red chili oil and seeds, adding a glossy texture and bright orange highlights. The salad looks moist with a mix of crunchy and soft textures, garnished with finely chopped green herbs scattered evenly. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice for this salad?

Yes, jasmine rice works best for its fragrance and texture, but you can use other long-grain white or brown rice. Keep in mind that texture and crisping time may vary slightly.

How spicy is this salad?

The level of heat depends on how much chili oil and Sriracha you add. You can adjust these ingredients to suit your taste or omit them entirely for a milder version.