If you’re on the hunt for a dish that perfectly balances satisfying crunch with vibrant, fresh flavors, the Crispy Rice Salad with Peanut-Chili Dressing Recipe is about to become your new obsession. This salad brings together crispy, golden nuggets of jasmine rice baked to perfection, tossed with creamy avocado, crisp cucumber, and bright bell pepper, all wrapped up in a luscious, spicy peanut-chili dressing. It’s a whirlwind of textures and tastes that’s as nutritious as it is exciting to eat, making mealtime feel like a celebration of fresh, simple ingredients with a playful twist.
Ingredients You’ll Need
This recipe shines because of its simple, wholesome components, each playing a crucial role in building the flavor and texture profile. From the creamy peanut butter that adds richness to the fresh herbs that impart a fragrant brightness, every ingredient works in harmony to deliver something truly special.
- 2 cups cooked jasmine rice: The base that crisps up beautifully in the oven, providing a satisfying crunch that contrasts perfectly with the fresh veggies.
- 1 cup shelled edamame: Adds a tender bite and a protein boost, making the salad more filling and nutritious.
- 1 ripe avocado: Brings a creamy texture and mild buttery flavor that mellows the spice in the dressing.
- 1 English cucumber: Offers cool, crisp freshness to lighten and balance the dish.
- 1 red bell pepper: Adds sweetness and a vibrant pop of color for visual appeal and flavor depth.
- Fresh herbs (coriander and dill): These fresh greens inject an herbal brightness that lifts the salad’s overall flavor.
- 3 tbsp creamy peanut butter: The backbone of the dressing that gives a luscious, nutty creaminess with just a hint of indulgence.
- 2 tbsp soy sauce: Amplifies umami and adds a savory depth to both the rice and the dressing.
- Chili oil (or neutral oil): Used to coat the rice before baking, it brings a subtle heat and sizzling aroma.
How to Make Crispy Rice Salad with Peanut-Chili Dressing Recipe
Step 1: Prepare the Fresh Salad Mix
Start by tossing together the edamame, diced avocado, chopped cucumber, red bell pepper, fresh coriander, and dill in a large bowl. This mix is a vibrant, crunchy bed of freshness, setting the stage for the crispy rice and bold dressing to shine.
Step 2: Crisp the Jasmine Rice
Preheat your oven to 425°F (220°C). Spread your cooked jasmine rice evenly on a baking tray. Drizzle it generously with chili oil and soy sauce to infuse it with bright heat and savory notes. Bake for about 20 minutes until the rice turns golden and delightfully crispy — this is what gives the salad that addictive crunch everyone will love.
Step 3: Whisk Together the Peanut-Chili Dressing
While the rice crisps up, blend creamy peanut butter, minced garlic, a splash of rice vinegar, soy sauce, and a touch of water until smooth. Feel free to add Sriracha if you’d like to amp up the heat! This luscious dressing ties the whole dish together with a spicy, tangy, and nutty punch.
Step 4: Combine and Serve
Pour the peanut-chili dressing over the fresh salad mixture and toss gently to coat every piece. Just before serving, crown the salad with the warm, crispy rice — this layering of textures and temperatures brings the Crispy Rice Salad with Peanut-Chili Dressing Recipe to life in the most delicious way.
How to Serve Crispy Rice Salad with Peanut-Chili Dressing Recipe
Garnishes
Sprinkle some toasted sesame seeds or chopped roasted peanuts on top for an added nutty crunch. A few extra fresh herb leaves give a bright, fresh finish that enhances the salad’s vibrant look and flavor profile.
Side Dishes
This salad can stand on its own, but it’s also fantastic alongside grilled chicken or shrimp for extra protein. Alternatively, pair it with a light soup or steamed dumplings to create a well-rounded meal that’s bursting with contrasting textures and flavors.
Creative Ways to Present
For a fun twist, serve this salad in individual lettuce cups or edible bowls made from baked tortilla shells. You can also layer it in a clear glass bowl for a striking presentation where the colorful ingredients peek through beautifully.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, keep the salad and the crispy rice separate in airtight containers. The salad will stay fresh and crisp in the refrigerator for up to 2 days, while the rice’s crunch will last better if stored separately at room temperature.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. The creamy avocado and fresh herbs don’t freeze well and the texture of the salad would suffer upon thawing.
Reheating
Reheat the crispy rice alone in a hot oven or toaster oven to revive its crunch before topping the salad again. Avoid microwaving the salad itself to maintain the texture of the fresh ingredients.
FAQs
Can I use another type of rice?
Absolutely! While jasmine rice is recommended for its fragrant aroma, you can use basmati or short-grain rice. Just keep in mind that the crispiness depends on the rice being well-cooked and then baked until golden.
Is there a vegan option for this dressing?
Yes! Simply ensure your soy sauce is vegan-friendly and omit any honey if used in variations. The peanut-chili dressing itself is naturally vegan and packed with flavor.
How spicy is the peanut-chili dressing?
The heat level is flexible. You can add Sriracha or more chili oil to amp up the spice or keep it mild by reducing those elements to suit your taste buds perfectly.
Can I prepare this salad in advance?
It’s best to assemble the salad and make the dressing ahead but add the crispy rice just before serving to maintain that satisfying crunch that makes this recipe so special.
What fresh herbs work best besides coriander and dill?
If you want to experiment, fresh mint or basil can be great alternatives. They bring their own unique aroma and complement the peanut-chili dressing wonderfully.
Final Thoughts
There’s something truly joyful about the Crispy Rice Salad with Peanut-Chili Dressing Recipe that keeps me coming back for more. It’s a dish that’s easy enough for a busy weeknight yet special enough to impress guests, combining fresh veggies, a spicy-sweet dressing, and crispy textures in one bowl of deliciousness. Give it a try and let its layers of flavor brighten your meals and your day!
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Crispy Rice Salad with Peanut-Chili Dressing Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: Asian Fusion
- Diet: Vegan
Description
A vibrant and crunchy Crispy Rice Salad featuring a fresh mix of edamame, avocado, cucumber, bell pepper, and fresh herbs, all tossed in a creamy peanut-chili dressing. The salad is topped with oven-baked crispy jasmine rice for added texture and flavor, making it a perfect light and satisfying meal or side dish.
Ingredients
Salad Ingredients
- 2 cups cooked jasmine rice
- 1 cup shelled edamame
- 1 ripe avocado, diced
- 1 English cucumber, diced
- 1 red bell pepper, diced
- Fresh herbs: 2 tbsp chopped coriander
- Fresh herbs: 2 tbsp chopped dill
- 2 spring onions, sliced
Dressing Ingredients
- 3 tbsp creamy peanut butter
- 1 garlic clove, minced
- 1–2 tsp Sriracha (optional, for heat)
- 1 tbsp rice vinegar
- 2 tbsp soy sauce
- 2–3 tbsp water (to thin the dressing)
Topping
- Chili oil or neutral oil for drizzling
- Additional soy sauce for drizzling
Instructions
- Prepare the salad base: In a large bowl, combine the shelled edamame, diced ripe avocado, diced English cucumber, diced red bell pepper, sliced spring onions, chopped coriander, and chopped dill. Gently toss to mix everything evenly without mashing the avocado.
- Crisp the rice: Preheat the oven to 425°F (220°C). Spread the cooked jasmine rice evenly onto a baking tray. Drizzle the rice with chili oil and soy sauce, stirring gently to coat the rice well. Bake in the preheated oven for about 20 minutes until the rice turns golden and crispy, stirring once halfway through for even crisping.
- Make the peanut-chili dressing: In a small bowl, whisk together the creamy peanut butter, minced garlic, Sriracha (if using), rice vinegar, soy sauce, and water. Whisk until the mixture is smooth and creamy. Adjust water to reach desired consistency.
- Combine and serve: Pour the peanut-chili dressing over the salad mixture and toss gently to coat all ingredients. Transfer the dressed salad to serving bowls and top each with a generous portion of warm crispy rice. Serve immediately to enjoy the contrast of textures and bold flavors.
Notes
- The crispy rice is best served immediately to retain its crunch; leftover crispy rice may soften quickly.
- To make this dish vegan, ensure the soy sauce and chili oil are vegan-friendly.
- For extra protein, additional cooked chicken or tofu can be added to the salad.
- Adjust the spiciness by varying the amount of chili oil and Sriracha.
- This salad is best enjoyed fresh but can be prepped ahead by making the salad and dressing separately and crisping the rice just before serving.
