Description
This Crispy Rice Salad with Peanut-Chili Dressing combines warm, crunchy rice with fresh vegetables and a creamy, spicy peanut dressing for a vibrant and satisfying meal perfect for a quick lunch or light dinner.
Ingredients
Units
Scale
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
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))
Instructions
- 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.
Notes
- Optional extra chili flakes or a drizzle of Sriracha can be added for more heat.
- Can be air-fried at 400 °F for 12–14 minutes instead of baking.
