Crispy Rice Salad with Peanut-Chili Dressing
Crispy Rice Salad with Peanut-Chili Dressing is a vibrant dish that perfectly blends flavors and textures. This salad is not only visually appealing but also packed with nutrients, making it ideal for lunch or dinner. It’s great for meal prep or serving at gatherings, and the creamy peanut-chili dressing adds a unique twist that elevates the entire dish!
Why You’ll Love This Recipe
- Quick and Easy: This recipe can be whipped up in just 20 minutes, perfect for busy weeknights.
- Flavorful and Satisfying: The combination of crispy rice, fresh vegetables, and zesty dressing delivers an explosion of flavor in every bite.
- Versatile Ingredients: Feel free to customize with your favorite veggies or substitute ingredients based on what you have on hand.
- Healthy and Nutritious: Packed with plant-based protein from edamame and healthy fats from avocado, this salad is a wholesome choice.
- Perfect for Meal Prep: Make a big batch ahead of time, and enjoy it throughout the week for healthy lunches.
Tools and Preparation
To make this Crispy Rice Salad with Peanut-Chili Dressing, you’ll need some essential tools that will assist in preparing this delicious meal.
Essential Tools and Equipment
- Baking tray
- Large mixing bowl
- Small mixing bowl
- Whisk or fork
Importance of Each Tool
- Baking tray: Ensures even cooking of the rice for that perfect crispiness.
- Large mixing bowl: Provides ample space to combine all fresh ingredients without spilling.
- Small mixing bowl: Ideal for whisking together the creamy peanut-chili dressing.
Ingredients
This vibrant vegan Crispy Rice Salad brings together golden fried jasmine rice, protein-packed edamame, creamy avocado, and fresh herbs, all tossed in a bold and creamy peanut-chili dressing. It’s crunchy, spicy, fresh—and 100% plant-based!
For the Salad
- 2 cups cooked jasmine rice
- 1-2 tbsp chili oil (or neutral oil, if you prefer less heat)
- 2 tbsp soy sauce
- 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
- Optional: extra chili flakes or a drizzle of Sriracha for more heat
For the Dressing
- 3 tbsp creamy peanut butter
- 1-3 garlic cloves (minced to taste)
- 1-2 tsp Sriracha (optional – omit or reduce for milder)
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 2-4 tbsp water (to thin)
How to Make Crispy Rice Salad with Peanut-Chili Dressing
Step 1: Prep the Salad
In a large bowl, combine:
1. Shelled edamame
2. Diced avocado
3. Thinly sliced cucumber
4. Thinly sliced red bell pepper
5. Thinly sliced spring onions
6. Chopped coriander
7. Roughly chopped dill
Gently toss these ingredients together to mix evenly.
Step 2: Make Crispy Chili Rice
Preheat your oven to 425 °F (220 °C). Then:
1. Spread the cooked rice on a baking tray.
2. Drizzle with chili oil (or neutral oil) and soy sauce.
3. Toss to coat the rice evenly.
4. Bake for 20 minutes, stirring at 10 and 15 minutes until deep golden brown and crisp.
– Alternatively, air-fry at 400 °F for 12–14 minutes, shaking halfway through.
Step 3: Whisk the Dressing
In a small bowl, whisk together:
1. Creamy peanut butter
2. Minced garlic
3. Sriracha (if using)
4. Rice vinegar
5. Soy sauce
6. Enough water to achieve a pourable consistency.
Taste and adjust seasoning as needed.
Step 4: Assemble and Serve
Pour the dressing over the mixed salad ingredients. Add:
1. The warm crispy rice on top.
2. Gently toss everything together until well coated.
3. Sprinkle crushed peanuts on top.
4. Finish with an extra drizzle of chili oil or Sriracha if desired.
Serve immediately to enjoy the delightful crunch!
How to Serve Crispy Rice Salad with Peanut-Chili Dressing
Crispy Rice Salad with Peanut-Chili Dressing is not only a delightful main dish but also versatile enough for various serving styles. Here are some creative ways to enjoy this vibrant salad.
As a Standalone Meal
- This salad is filling and nutritious, making it perfect as a standalone meal for lunch or dinner.
In Lettuce Wraps
- Serve the salad in crisp lettuce leaves for a fun and interactive dining experience. Just scoop some salad into the leaves and enjoy!
With Additional Toppings
- Enhance your salad by adding extra toppings like sliced radishes, pickled onions, or sesame seeds for added crunch and flavor.
Paired with Grilled Proteins
- For non-vegan options, consider serving the salad alongside grilled chicken, shrimp, or tofu to add protein to your meal.
On a Bed of Greens
- Serve the crispy rice salad on a bed of mixed greens. This adds freshness and makes for an appealing presentation.
As Part of a Potluck Spread
- This salad is great for sharing! Bring it to potlucks or gatherings as a colorful side that everyone will love.
How to Perfect Crispy Rice Salad with Peanut-Chili Dressing
To elevate your Crispy Rice Salad with Peanut-Chili Dressing, consider these helpful tips.
- Use Fresh Ingredients: Opt for fresh vegetables and herbs to enhance the flavors and textures in your salad.
- Adjust Spice Levels: Tailor the heat of the peanut-chili dressing by adjusting the amount of Sriracha or chili oil according to your taste.
- Make Ahead: You can prepare components like the dressing and chopped vegetables ahead of time for quicker assembly.
- Experiment with Grains: Try using different grains like quinoa or brown rice if you want to switch things up while keeping it healthy.
- Garnish Thoughtfully: A sprinkle of fresh herbs or crushed peanuts just before serving adds visual appeal and extra flavor.
- Serve Warm: Enjoying the crispy rice warm enhances its texture and taste. Assemble right before serving for best results.
Best Side Dishes for Crispy Rice Salad with Peanut-Chili Dressing
This vibrant salad pairs well with a variety of side dishes. Here are some excellent options that complement its flavors.
- Miso Soup: A warm, savory soup that provides a comforting contrast to the spicy rice salad.
- Spring Rolls: Fresh vegetable spring rolls offer a light crunch that pairs beautifully with the creamy dressing.
- Grilled Vegetables: Smoky grilled veggies add depth and pair wonderfully with the freshness of the salad.
- Edamame Hummus: This creamy dip is packed with protein and makes for tasty dippers alongside rice crackers or pita chips.
- Coconut Rice: The sweetness of coconut rice balances out the spiciness of the peanut-chili dressing perfectly.
- Pickled Vegetables: A tangy side of pickles adds brightness and acidity to round out your meal.
- Sautéed Bok Choy: Lightly sautéed bok choy brings a subtle crunch and adds another layer of nutrition.
- Fruit Salad: A refreshing fruit salad provides a sweet finish that contrasts nicely with the savory elements of the meal.
Common Mistakes to Avoid
Making a vibrant Crispy Rice Salad with Peanut-Chili Dressing can be easy, but there are common mistakes to watch out for. Here are some tips to ensure your salad turns out perfectly.
- Not using day-old rice: Freshly cooked rice can be too wet and sticky. Use day-old rice for the best crispy texture.
- Overcooking the vegetables: To keep them fresh and crisp, avoid overcooking your edamame, cucumber, and bell pepper. Lightly toss them into the salad raw.
- Neglecting seasoning: Season every layer of your salad. Don’t forget to add enough soy sauce or chili oil to enhance the flavors of the crispy rice.
- Skipping the dressing tasting: Always taste your peanut-chili dressing before serving. Adjust heat and tang according to your preference for a balanced flavor.
- Using inadequate oil for crisping: Make sure to coat the rice well with oil. This helps achieve that perfect crunch when baking or air-frying.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Keep the crispy rice separate until ready to serve to maintain its crunch.
Freezing Crispy Rice Salad with Peanut-Chili Dressing
- Freeze the salad without dressing for up to 2 months.
- Portion it into freezer bags or containers for easy access later.
Reheating Crispy Rice Salad with Peanut-Chili Dressing
- Oven: Preheat the oven to 350°F (175°C) and heat for about 10 minutes.
- Microwave: Place in a microwave-safe dish and heat in intervals of 30 seconds until warm.
- Stovetop: Heat in a skillet over medium-low heat, stirring often until warmed through.
Frequently Asked Questions
Here are some common questions people have about this delicious recipe.
What is in Crispy Rice Salad with Peanut-Chili Dressing?
This salad features jasmine rice, edamame, avocado, cucumber, bell pepper, and herbs, all tossed in a creamy peanut-chili dressing.
Can I customize my Crispy Rice Salad?
Absolutely! Feel free to add other vegetables like carrots or radishes. You can also adjust the spiciness by varying the amount of Sriracha.
How do I make this salad gluten-free?
To make a gluten-free version of Crispy Rice Salad with Peanut-Chili Dressing, use tamari instead of soy sauce.
Is this recipe suitable for meal prep?
Yes! The components can be prepared ahead of time. Just keep the dressing separate until you’re ready to serve for best results.
Final Thoughts
The Crispy Rice Salad with Peanut-Chili Dressing is not only flavorful but also incredibly versatile. Its combination of textures makes it satisfying and fun to eat. Try customizing it with your favorite veggies or spice levels for a personalized twist!
Crispy Rice Salad with Peanut-Chili Dressing
- Total Time: 35 minutes
- Yield: Serves 4
Description
Crispy Rice Salad with Peanut-Chili Dressing is a delightful explosion of flavors and textures that elevates any meal. This vibrant vegan salad combines golden crispy jasmine rice, protein-packed edamame, creamy avocado, and fresh vegetables all tossed in a zesty peanut-chili dressing. Whether you’re looking for a quick weeknight dinner, a meal prep option, or a dish to impress at gatherings, this salad checks all the boxes. It’s not only visually stunning but also packed with nutrients, making it a wholesome choice for anyone seeking healthy eating options. Enjoy it warm or chilled—either way, it’s sure to become a favorite!
Ingredients
- 2 cups cooked jasmine rice
- 1 cup shelled edamame
- 1 ripe avocado
- 1 English cucumber
- 1 red bell pepper
- 3 spring onions
- Fresh herbs (cilantro and dill)
- 3 tbsp creamy peanut butter
- 1–2 tbsp chili oil
- 2 tbsp soy sauce
- 3 garlic cloves (minced to taste)
- 1–2 tsp Sriracha (optional)
- 2 tbsp rice vinegar
- 2–4 tbsp water to thin
- 1/4 cup crushed peanuts
Instructions
- In a large bowl, combine edamame, diced avocado, sliced cucumber, bell pepper, spring onions, chopped cilantro, and dill. Toss gently.
- Preheat oven to 425°F (220°C). Spread cooked rice on a baking tray; drizzle with chili oil and soy sauce. Toss to coat and bake for 20 minutes until golden brown.
- In a small bowl, whisk together peanut butter, minced garlic, Sriracha (optional), rice vinegar, soy sauce, and water until smooth.
- Pour the dressing over the mixed salad ingredients and top with warm crispy rice. Toss gently and sprinkle with crushed peanuts before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 340
- Sugar: 5g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
