Crispy Rice Salad with Peanut-Chili Dressing Recipe
A vibrant and crunchy Crispy Rice Salad tossed with a flavorful peanut-chili dressing, combining fresh vegetables, crispy golden rice, and a creamy, spicy dressing for a refreshing and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: Asian Fusion
- Diet: Vegetarian
Ingredients
Scale
Salad
- 2 cups cooked jasmine rice
- 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
Dressing
- 1–2 tbsp chili oil (or neutral oil for less heat)
- 2 tbsp soy sauce (for baking rice)
- 3 tbsp creamy peanut butter
- 1–3 garlic cloves, minced (to taste)
- 1–2 tsp Sriracha (optional)
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 2–4 tbsp water (to thin)
Optional Garnishes
- Extra chili flakes or a drizzle of Sriracha for more heat
Instructions
- Prep the Salad: In a large bowl, combine the shelled edamame, diced avocado, sliced cucumber, diced or thinly sliced red bell pepper, sliced spring onions, chopped coriander, and roughly chopped dill to create a fresh, vibrant base for the salad.
- Make Crispy Chili Rice: Preheat your oven to 425 °F (220 °C). Spread the cooked jasmine rice evenly on a baking tray. Drizzle with chili oil or a neutral oil if you prefer less heat, and 2 tablespoons of soy sauce. Toss the rice to coat it thoroughly. Bake in the oven for 20 minutes, stirring the rice at 10 and 15 minutes to ensure even crisping, until the rice becomes deep golden and crisp. Alternatively, you can air-fry the rice at 400 °F for 12–14 minutes, shaking the basket halfway through cooking.
- Whisk the Dressing: In a small bowl, combine creamy peanut butter, minced garlic, optional Sriracha, rice vinegar, soy sauce, and gradually add water to reach a smooth, pourable consistency. Whisk until well blended and adjust seasoning to taste, balancing heat, acidity, and saltiness.
- Assemble and Serve: Pour the peanut-chili dressing over the fresh vegetable salad and gently toss to coat. Top the salad with warm, crispy rice and sprinkle with crushed peanuts. Finish with an optional extra drizzle of chili oil or Sriracha for added spice. Serve immediately to enjoy the contrast of warm crispy rice against the fresh salad.
Notes
- For less heat, reduce or omit chili oil and Sriracha from the recipe.
- Use neutral oil instead of chili oil if you prefer a milder flavor.
- Prepared crispy rice is best served immediately to maintain the crunch.
- Adjust water quantity in the dressing to reach your preferred consistency.
- Can be made vegetarian by ensuring soy sauce is vegetarian-friendly or using tamari.
- If using frozen edamame, thaw thoroughly before adding to the salad.
Keywords: crispy rice salad, peanut chili dressing, Asian salad, jasmine rice recipe, vegetarian salad, healthy salad, peanut dressing
