Crispy Rice Salad with Peanut-Chili Dressing Recipe

The aroma of toasted jasmine rice infused with a whisper of chili oil fills your kitchen, wrapping you in a warm, comforting embrace as fresh herbs and creamy avocado add their vibrant hues. Imagine biting into crunchy golden rice mingled with crisp cucumber and the zing of a luscious peanut-chili dressing that tantalizes every taste bud. This Crispy Rice Salad with Peanut-Chili Dressing Recipe is not just a salad—it’s a joyful celebration of textures and bold Asian-inspired flavors that you’ll crave again and again.

Why You’ll Love This Crispy Rice Salad with Peanut-Chili Dressing Recipe

Lively Flavor Explosion: Every mouthful sings with a blend of crunchy baked rice, creamy peanut undertones, and the bright punch of fresh cilantro and dill, making it a satisfying taste adventure.
Simple Ingredients, Ultimate Impact: Utilizing pantry favorites like soy sauce and peanut butter alongside fresh produce such as avocado and bell pepper, you can create magic with what’s on hand.

Perfect for Busy Days: With a quick prep time of just 10 minutes and a 20-minute bake, you’ll have this vivid salad ready in just 30 minutes—ideal for a nutritious lunch or a light dinner.
Impressive Presentation: The colorful veggies pop against the golden crispy rice, garnished with crushed peanuts and an optional spicy drizzle, turning every serving into a feast for the eyes.
Highly Customizable: Whether you like your salad mild or with a fiery kick, add or reduce chili oil and Sriracha to suit your palate perfectly.

Why This Crispy Rice Salad with Peanut-Chili Dressing Recipe Works

This recipe nails the balance between texture and flavor through a few thoughtful techniques. Baking the jasmine rice tossed in chili oil and soy sauce creates that irresistible crispiness that’s hard to beat, giving the salad a delightful crunch. The peanut-chili dressing blends creamy peanut butter with tangy rice vinegar and a subtle heat from Sriracha, which elevates the fresh vegetables beautifully. Tossing the warm rice right before serving keeps the salad light yet luxuriously satisfying, showcasing the Asian-inspired baking method that adds such a unique touch.

Ingredients You’ll Need

Single white bowl filled with a vibrant single serving of mixed vegetable salad featuring thinly sliced cucumbers, red bell pepper strips, fresh herbs like parsley and dill, and garnished with a spicy chili oil dressing dotted with sesame seeds, close-up angle highlighting the textures of crunchy vegetables and glossy sauce, placed on a white marble surface with natural lighting, styled intimate plated serving photo taken with an iphone --ar 4:5 --v 7

Get ready to bring your kitchen alive with bright, fresh, and flavorful ingredients that tell a story of vibrant Asian flavors and wholesome goodness.

2 cups cooked jasmine rice: The fragrant base that crisps up beautifully for texture.

1-2 tbsp chili oil (or neutral oil for less heat): Adds a smoky warmth and vibrant color when tossed with the rice.
2 tbsp soy sauce: Infuses a savory depth and umami that ties all ingredients together.
1 cup shelled edamame (thawed if frozen): Adds a satisfying bite and protein-packed punch.

1 ripe avocado (diced): Brings creamy softness and subtle richness.
1 English cucumber (thinly sliced): Fresh, cool crunch for balance.
1 red bell pepper (thinly sliced or diced): Sweet vibrancy with a bit of crispness.

3 spring onions (thinly sliced – white + green parts): Offers a gentle oniony brightness.
1/2 cup fresh coriander (cilantro), chopped: Zesty herbal notes that brighten every bite.
1/4 cup fresh dill (roughly chopped): Adds a unique fresh and slightly tangy herbaceous twist.

1/4 cup crushed peanuts: For that final crunchy pop and nutty flavor.
Optional: extra chili flakes or drizzle of Sriracha: Tailor the heat to your liking.

Ingredient Substitutions & Tips

Chili oil: Use toasted sesame oil or a mild vegetable oil if you want to tone down the heat while keeping a nutty aroma.

Shelled edamame: Green peas or cooked chickpeas make a good protein-packed alternative.
Avocado: Creamy mango cubes can be a refreshing, fruit-savvy swap adding natural sweetness.
Fresh herbs: If you don’t have dill, fresh mint or basil offer a lovely aromatic substitute.

👨‍🍳 Pro Tips for Perfect Results

Prep Ingredients Ahead: Dice and slice veggies and herbs before starting the rice to streamline assembly.
Use Day-Old Rice: Refrigerated rice works better for crisping up in the oven without clumping.
Stir During Baking: Toss the rice at 10 and 15 minutes so it crisps evenly into that perfect golden hue.

Adjust Dressing Consistency: Add water slowly to the peanut dressing for a luscious texture that coats, not drenches.
Serve Immediately: The contrast between warm rice and cool salad is part of the charm—don’t wait to toss and serve.

How to Make Crispy Rice Salad with Peanut-Chili Dressing Recipe

Step 1: Prep the Salad

Begin by gathering your fresh ingredients: edamame, diced avocado, thinly sliced cucumber, red bell pepper, spring onions, chopped coriander, and dill all come together in a large bowl. Mixing these while everything is still cool helps keep the veggies crisp and fragrant until the final assembly.

💡 Pro Tip: Gently fold the avocado with the other veggies last to keep its texture creamy and intact.

Step 2: Make Crispy Chili Rice

Preheat your oven to a sizzling 425 °F (220 °C). Spread the cooked jasmine rice evenly on a baking tray and drizzle with chili oil for a bit of smoky spice, or use a neutral oil if you prefer it gentler. Splash on the soy sauce and toss to coat every grain. Then bake the rice for 20 minutes, remembering to stir it at 10 and 15 minutes so it crisps beautifully and turns that mouthwatering deep golden color. Alternatively, air-fry at 400 °F for 12 to 14 minutes, shaking the basket halfway through for even cooking.

💡 Pro Tip: Don’t skip stirring—this step enhances the crunch and prevents burning.

Step 3: Whisk the Dressing

In a small bowl, whisk together creamy peanut butter with minced garlic, a touch of Sriracha if you want some heat, tangy rice vinegar, and umami-rich soy sauce. Gradually add water, adjusting until you reach a silky, pourable consistency. Taste as you go so you can balance the creaminess, spice, and tang exactly to your liking.

💡 Pro Tip: For a smoother dressing, whisk vigorously or use a small whisk or fork.

Step 4: Assemble and Serve

Pour the luscious peanut-chili dressing over your vibrant salad bowl, then top it with the warm, golden crispy rice. Gently toss everything to marry the fresh flavors with the warm crunch. Finish by sprinkling crushed peanuts for a delightful nutty finish and drizzle with extra chili oil or Sriracha if you’re craving an extra kick. Serve up immediately to enjoy the wonderful contrast of temperatures and textures.

💡 Pro Tip: Serve with chopsticks or a fork to savor every crunchy and creamy bite.

Common Mistakes to Avoid

Learn from these common pitfalls:

Using fresh rice instead of cold rice: Freshly cooked rice tends to be too moist and sticky to crisp up well in the oven.
Skipping the stirring during baking: Without stirring, rice can burn on edges or remain soggy in the middle.

Overloading the baking tray: Crowded rice will steam instead of crisping, losing that sought-after crunch.
Not adjusting dressing thickness: Too thick dressing can clump and overwhelm; too thin can watery the salad.
Assembling too early: Letting the crispy rice sit too long with dressing softens its delightful crunch.

Ignoring seasoning adjustments: Always taste the dressing and tweak salt, acidity, or spice to your preference.

Delicious Variations to Try

Once you’ve mastered this classic Crispy Rice Salad with Peanut-Chili Dressing Recipe, here are some tasty twists you might enjoy:

Crunchy Tofu Toss

Swap in golden pan-fried tofu cubes for a protein boost that adds extra texture and richness to the salad.

Fresh Mango Kick

Add diced ripe mango for a fruity sweetness that beautifully balances the spicy peanut dressing.

Spicy Sesame Seed Boost

Toast some sesame seeds and sprinkle them on top along with crushed peanuts for a toasty nutty flavor and more crunch.

Herb Swap

Mix fresh mint or Thai basil with coriander instead of dill for a lively and fragrant herbal twist that feels like a fresh escape.

Edamame & Snow Pea Crunch

Add thinly sliced snow peas along with edamame to increase the crunchy veggie factor and add a refreshing snap.

Peanut-Free Option

Use sunflower seed butter in the dressing for those with peanut allergies, maintaining creamy texture and nutty flavor.

How to Serve Crispy Rice Salad with Peanut-Chili Dressing Recipe

Large white bowl filled with a vibrant, fresh vegetable salad featuring an abundance of sliced cucumbers, shredded carrots, red bell pepper strips, edamame beans, and generous sprinkles of chopped fresh herbs like parsley and dill, all tossed in a creamy dressing and topped with a glossy, richly spiced chili oil drizzled over the surface, whole dish photographed from a 3/4 angle on a white marble countertop, natural lighting, professional food magazine style hero shot photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top off your salad with extra crushed peanuts for crunch, a few coriander leaves for freshness, and a final drizzle of chili oil or Sriracha to bring on the heat if you like.

Side Dishes

This salad pairs wonderfully with grilled chicken or shrimp skewers for a protein layer, or alongside steamed dumplings for an Asian-inspired spread.

Creative Ways to Present

Serve this salad in individual bowls layered with the warm crispy rice on top to maintain contrast. Alternatively, pile it high on a large platter for family-style sharing that’s as visually stunning as it is delicious.

Make Ahead and Storage

Make-Ahead Instructions

Dice and slice all vegetables and herbs up to one day in advance and keep them chilled. You can also prepare the dressing in advance and store it tightly sealed in the fridge.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. The crispy rice is best kept separate to maintain crunch.

Freezing

This salad does not freeze well due to fresh vegetables and crispy rice losing texture upon thawing.

Reheating

Reheat leftover crispy rice in a dry skillet or oven to revive its crunch before tossing back with fresh salad ingredients and dressing.

Expert Tips for Success

Use a wide baking tray: Spreading the rice thin helps it crisp evenly.
Choose ripe but firm avocado: So it holds shape without turning mushy in the salad.
Adjust chili level gradually: Start with less chili oil or Sriracha and add more to avoid overpowering the salad.

Fresh herbs are key: They bring freshness and lift the flavors beautifully.
Toss gently: To prevent breaking up delicate avocado and herbs.
Make sure rice is cooled: Hot rice can wilt the salad greens and herbs prematurely.

Frequently Asked Questions

Can I use other types of rice for the crispy rice?

You can, but jasmine rice is preferred for its aroma and texture. Short-grain rice tends to get too sticky and won’t crisp as nicely.

Is this recipe vegan?

Absolutely! This Crispy Rice Salad with Peanut-Chili Dressing Recipe is vegetarian and vegan-friendly, packed with plant-based protein and flavor.

Can I make the dressing without garlic?

Yes, though garlic adds a wonderful depth of flavor. If you prefer, you can omit or substitute with garlic powder for a milder taste.

How spicy is this salad?

The heat level is adjustable. Use less chili oil and omit Sriracha for a mild salad, or add extra to make it more fiery to suit your taste buds.

Can I prepare this salad in advance for a picnic?

Prepare the components separately and pack them in containers. Combine just before serving to keep the rice crispy and veggies fresh.

What can I substitute for edamame?

Green peas or chopped green beans can provide a similar pop of color and texture if you don’t have edamame on hand.

Is it possible to make this salad nut-free?

Yes—replace peanut butter with sunflower seed butter and skip the crushed peanuts to make a nut-free version safe for allergies.

Final Thoughts

This Crispy Rice Salad with Peanut-Chili Dressing Recipe captures a vibrant dance of textures and flavors that brighten any meal. Its crunchy, golden rice paired with fresh vegetables and a creamy, spicy dressing makes each bite a joyful experience. Sharing this recipe is like handing over a little bit of happiness from my kitchen to yours—so dive in, savor every mouthful, and let the magic of this Asian-inspired salad become one of your new favorites!

Related Recipes You’ll Love

If you enjoyed this recipe, you’ll also love these delicious recipes:

Asian Pear and Fennel Salad with Pomegranates & Pistachios – A refreshing Asian Fusion salad bursting with sweet, tangy, and nutty flavors complemented by crisp baby arugula and crunchy pistachios.
Curried Tuna Pasta Salad | Flavorful, Easy & Vibrant – Enjoy a creamy, spiced pasta salad with a unique blend of curry powder and sweet golden raisins for a vibrant twist on classic tuna salad.
Easy Italian Antipasto Pasta Salad: Delicious & Refreshing – This Italian-style pasta salad combines savory salami, fresh mozzarella, and tangy olives for a delicious appetizer or light meal full of Mediterranean flair.