Name: Crispy Rice Salad with Peanut-Chili Dressing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 2 cups cooked jasmine rice; 1-2 tbsp chili oil (or neutral oil, if preferred); 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; 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)

why make this recipe

Crispy Rice Salad with Peanut-Chili Dressing is not just delicious; it’s also fun to make! This recipe combines fresh vegetables, healthy fats, and crispy rice for an exciting texture and flavor. The creamy peanut-chili dressing ties everything together beautifully. It’s perfect for a quick lunch, a light dinner, or as a side dish at gatherings. Plus, it’s fully customizable, so you can adjust the ingredients to your taste.

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how to make Crispy Rice Salad with Peanut-Chili Dressing

Ingredients:

2 cups cooked jasmine rice
1-2 tbsp chili oil (or neutral oil, if preferred)
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
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)

Directions:

Prep the Salad: In a large bowl, combine edamame, avocado, cucumber, red bell pepper, spring onions, coriander, and dill.
Make Crispy Chili Rice: Preheat your oven to 425°F (220°C). Spread the cooked rice on a baking tray, drizzle with chili oil (or neutral oil) and soy sauce, and toss to coat. Bake for 20 minutes, stirring at 10 and 15 minutes, until the rice is deep golden and crisp (or air-fry at 400°F for 12–14 minutes, shaking halfway through).
Whisk the Dressing: In a small bowl, whisk peanut butter, minced garlic, Sriracha (optional), rice vinegar, soy sauce, and enough water to reach a pourable consistency. Taste and adjust for heat, tang, or salt.
Assemble and Serve: Pour the dressing over the salad, top with the warm crispy rice, and gently toss. Sprinkle crushed peanuts on top and finish with an extra drizzle of chili oil or Sriracha if desired. Serve immediately.

how to serve Crispy Rice Salad with Peanut-Chili Dressing

Serve the salad right after you assemble it. It tastes best when the crispy rice is warm and adds a delightful crunch. You can enjoy it in bowls or on plates. This salad pairs well with grilled chicken, fish, or can stand alone as a great vegetarian option.

how to store Crispy Rice Salad with Peanut-Chili Dressing

If you have leftovers, store the salad and the crispy rice separately in airtight containers in the fridge. The salad can last for about 1-2 days, while the crispy rice is best eaten fresh. If you want to reheat the rice, place it in the oven to regain its crispiness.

tips to make Crispy Rice Salad with Peanut-Chili Dressing

Use day-old rice for better texture. It may crisp up better than freshly cooked rice.
Adjust the heat level by changing the amount of Sriracha or chili oil.
Add other veggies like carrots or bell peppers for more color and nutrition.
For extra protein, consider adding grilled chicken, shrimp, or tofu.

variation

You can switch out veggies based on your preference. Try using shredded carrots, radishes, or even different greens like spinach or arugula. Instead of peanuts, you could use cashews or sunflower seeds for a nut-free option.

FAQs

1. Can I make this salad ahead of time?
Yes, you can prepare the salad ingredients in advance and make the dressing. Just keep them separate until you are ready to serve.

2. Is this recipe gluten-free?
If you use gluten-free soy sauce or tamari instead of regular soy sauce, this recipe can be gluten-free.

3. Can I use other types of rice?
While jasmine rice is recommended, you can use other types of rice like brown or basmati. Just adjust the cooking time accordingly.