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
Scale
- 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