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
Scale
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.
