“`html
If you’re searching for a vibrant, flavor-packed dish that perfectly balances crunch, creaminess, and a punch of spicy sweetness, this Crispy Rice Salad with Peanut-Chili Dressing Recipe is exactly what you need. Combining golden, crispy jasmine rice with fresh, crisp vegetables and a luscious, nutty peanut-chili dressing, this salad is more than just a meal — it’s an experience. Each bite bursts with exciting textures and bold flavors, making it a personal favorite that brightens up any lunch or dinner table.
Ingredients You’ll Need
What makes this Crispy Rice Salad with Peanut-Chili Dressing Recipe so irresistible starts with its simple but thoughtfully chosen ingredients. Each one contributes a layer of flavor, interesting texture, or fresh color that makes the dish stand out and keeps it light and satisfying.
- 2 cups cooked jasmine rice: The base of the dish, jasmine rice adds a fragrant sweetness and crisps beautifully when baked.
- 1-2 tbsp chili oil: Adds a spicy kick and lovely color for that irresistible crispy coating on the rice.
- 2 tbsp soy sauce: Brings a savory, umami depth both to the rice and the dressing.
- 1 cup shelled edamame: Provides a satisfying pop of protein and color, making the salad hearty yet fresh.
- 1 ripe avocado: Adds a creamy, buttery texture that balances the crisp veggies.
- 1 English cucumber: Thin slices introduce coolness and crunch to every bite.
- 1 red bell pepper: Offers a sweet, crisp bite and vibrant red hue that brightens the salad.
- 3 spring onions: The white and green parts add sharpness and freshness.
- 1/2 cup fresh coriander (cilantro): Infuses a refreshing herbal brightness that elevates the whole dish.
- 1/4 cup fresh dill: Roughly chopped, dill adds an unexpected but delightful aromatic touch.
- 1/4 cup crushed peanuts: Brings extra crunch and richness that plays perfectly with the chili and peanut dressing.
- Optional extra chili flakes or Sriracha: For those who love turning up the heat.
- 3 tbsp creamy peanut butter: The heart of the dressing, it delivers irresistible creaminess and nutty goodness.
- 1-3 garlic cloves (minced): Adds a zingy, savory backbone to the dressing.
- 1-2 tsp Sriracha (optional): Offers a spicy, tangy contrast in the dressing for extra flavor complexity.
- 2 tbsp rice vinegar: Provides acidity that brightens the dressing and balances the richness.
- 2 tbsp soy sauce: Deepens the flavor profile of the dressing with salty umami notes.
- 2-4 tbsp water: Helps thin the dressing to the perfect pourable texture.
How to Make Crispy Rice Salad with Peanut-Chili Dressing Recipe
Step 1: Create Your Fresh Vegetable Medley
Start by combining the edamame, diced avocado, thinly sliced cucumber and red bell pepper, sliced spring onions, chopped coriander, and dill in a large mixing bowl. This vibrant mix forms the fresh, crunchy base for your salad and ensures every bite is packed with color and texture.
Step 2: Crisp Up the Rice
Preheat your oven to 425°F (220°C) and spread the cooked jasmine rice evenly on a baking tray. Drizzle it generously with chili oil and soy sauce, making sure the rice is well-coated. Baking it for about 20 minutes while stirring halfway will transform the rice into irresistible crispy clusters that add a fantastic crunch and carry the spicy, savory notes.
Step 3: Whip Up the Peanut-Chili Dressing
In a small bowl, whisk together the creamy peanut butter, minced garlic, optional Sriracha, rice vinegar, soy sauce, and enough water to get a smooth, pourable dressing. This sauce is the star that brings all the fresh ingredients together with a rich, spicy, tangy, and nutty harmony.
Step 4: Combine and Toss Gently
Pour the peanut-chili dressing over the vegetable mixture, then top with the hot, crispy rice. Toss everything gently so the crispy rice doesn’t break down too much but still coats well in the dressing. This way, you get the perfect balance of crisp, creamy, fresh, and spicy flavors in every forkful.
How to Serve Crispy Rice Salad with Peanut-Chili Dressing Recipe
Garnishes
Add a final flourish with a sprinkle of crushed peanuts on top for extra crunch and a touch of fresh herbs like coriander or dill to keep the salad vibrant and aromatic. A little drizzle of Sriracha or extra chili flakes can also amp up the spice for those who like it hot.
Side Dishes
This salad shines on its own but also pairs beautifully with grilled meats, tofu skewers, or light seafood dishes like shrimp or salmon. Because it’s so packed with flavors and textures, it makes a wonderful side that can brighten any main without overpowering it.
Creative Ways to Present
For entertaining, serve the salad in lettuce cups or hollowed bell pepper halves to turn it into a fun, handheld delight. Alternatively, layering the salad and crispy rice in individual glass jars gives a charming presentation perfect for picnics or packed lunches.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, keep the salad (without the crispy rice) in an airtight container in the fridge for up to two days. Store the crispy rice in a separate container to maintain its crunchiness until you’re ready to serve again.
Freezing
This salad doesn’t freeze well due to the fresh vegetables and creamy avocado, which can become mushy. It’s best enjoyed fresh or stored in the fridge for short-term leftovers.
Reheating
To bring back some crispness to leftover rice, spread it out on a baking sheet and bake at 375°F (190°C) for about 5-7 minutes. Avoid reheating the whole salad together as the fresh ingredients may wilt and the avocado can discolor.
FAQs
Can I substitute the jasmine rice with brown rice?
Yes, brown rice works as a healthier, nuttier alternative, but it may take a bit longer to crisp up in the oven. Be patient and stir often to avoid burning.
Is this salad suitable for vegans?
Absolutely! The recipe is naturally vegan when you use a plant-based peanut butter and ensure your soy sauce is vegan-friendly.
Can I make the dressing spicier?
Definitely! Feel free to increase the amount of chili oil, Sriracha, or add chili flakes according to your heat preference. Just balance it with a bit more peanut butter or vinegar to keep the flavors harmonious.
What can I use if I don’t have fresh dill?
If fresh dill isn’t available, you can omit it or substitute with fresh parsley for a different herbal note. The salad will still taste delicious and refreshing.
How long does the crispy rice stay crunchy?
The crispy rice is best enjoyed immediately after baking and combining with the salad. If left mixed, it may soften within a few hours. For perfect crunch, add it just before serving.
Final Thoughts
This Crispy Rice Salad with Peanut-Chili Dressing Recipe is a joyful celebration of textures and flavors that’s easy to make and impossible to resist. Whether you’re entertaining friends, looking for a fresh twist on lunch, or simply craving a dish that feels both comforting and exciting, this salad has you covered. Give it a try, and I promise it will become one of your go-to favorites in no time!
“`
Print
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 with Peanut-Chili Dressing featuring jasmine rice baked to perfection and tossed with fresh vegetables, herbs, and a creamy, spicy peanut dressing. This refreshing salad combines textures and flavors for a delightful and nutritious meal perfect for lunch or dinner.
Ingredients
Salad Ingredients
- 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 + green parts)
- 1/2 cup fresh coriander (cilantro, chopped)
- 1/4 cup fresh dill (roughly chopped)
- 1/4 cup crushed peanuts
Dressing & Additional Ingredients
- 1–2 tbsp chili oil (or neutral oil)
- 2 tbsp soy sauce (for 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 (for dressing)
- 2–4 tbsp water (to thin dressing)
- Optional: extra chili flakes or a drizzle of Sriracha for topping
Instructions
- Prepare the salad base: In a large mixing bowl, combine the shelled edamame, diced avocado, thinly sliced cucumber, red bell pepper, spring onions, chopped coriander, and roughly chopped dill. Gently mix to combine all fresh ingredients.
- Crisp the rice: Preheat your oven to 425°F (220°C). Spread the cooked jasmine rice evenly on a baking tray. Drizzle the rice with 1-2 tablespoons of chili oil and 2 tablespoons of soy sauce, then toss lightly to coat. Bake the rice for 20 minutes, stirring halfway through cooking, until the rice is golden brown and crispy on the edges.
- Make the peanut-chili dressing: In a small bowl, whisk together 3 tablespoons of creamy peanut butter, minced garlic cloves (to taste), 1-2 teaspoons of Sriracha if using, 2 tablespoons of rice vinegar, 2 tablespoons of soy sauce, and 2-4 tablespoons of water. Adjust the water amount to get your preferred dressing consistency. Whisk until smooth and creamy.
- Assemble the salad: Pour the peanut-chili dressing over the fresh salad mixture in the large bowl. Toss gently to ensure the vegetables are well coated with the dressing. Finally, top the dressed salad with the warm, crispy rice and sprinkle crushed peanuts on top. Optionally, add extra chili flakes or a drizzle of Sriracha to taste. Serve immediately for best texture and flavor.
Notes
- If you want more heat, increase the amount of chili oil or add extra chili flakes or Sriracha when serving.
- The crispy rice is best served immediately after baking to maintain its crunchiness.
- Use cooked and cooled jasmine rice for optimal texture; freshly cooked, hot rice will be too soft.
- This salad can be made vegan and vegetarian friendly by ensuring your soy sauce and peanut butter are vegan.
- For a gluten-free version, use tamari or gluten-free soy sauce.
