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
Scale
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.
