Crispy Rice Salad with Peanut-Chili Dressing
This Crispy Rice Salad with Peanut-Chili Dressing is a delightful dish that perfectly balances crunch and flavor. The combination of golden fried jasmine rice, fresh veggies, and a creamy dressing makes it suitable for lunch, dinner, or even a potluck. It’s not just a salad; it’s a feast for the senses that everyone will love!
Why You’ll Love This Recipe
- Quick to Prepare: With only 20 minutes from start to finish, you can whip up this delicious salad in no time.
- Flavors: The peanut-chili dressing packs a punch, adding excitement to every bite.
- Versatile Ingredients: Feel free to swap in your favorite veggies or add protein for a customized meal.
- Vegan-Friendly: This salad is completely plant-based, making it perfect for vegans and vegetarians alike.
- Nutritious Meal: Packed with protein from edamame and healthy fats from avocado, this dish is as nutritious as it is tasty.
Tools and Preparation
Before diving into the cooking process, gather your tools. Having everything ready will make the preparation smoother and more enjoyable.
Essential Tools and Equipment
- Baking tray
- Mixing bowl
- Whisk
- Knife
- Cutting board
Importance of Each Tool
- Baking tray: Essential for achieving the crispy texture of the rice by allowing even heat distribution.
- Mixing bowl: Perfect for combining all salad ingredients without mess.
- Whisk: Helps blend the dressing thoroughly for an even flavor throughout your salad.
Ingredients
This vibrant vegan Crispy Rice Salad with Peanut-Chili Dressing 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. Edamame
2. Diced avocado
3. Thinly sliced cucumber
4. Red bell pepper (thinly sliced or diced)
5. Spring onions (white + green parts)
6. Fresh coriander (cilantro)
7. Fresh dill
Step 2: Make Crispy Chili Rice
Preheat your oven to 425 °F (220 °C).
1. Spread the cooked rice on a baking tray.
2. Drizzle with chili oil and soy sauce; toss to coat.
3. Bake for 20 minutes, stirring at 10 and 15 minutes until deep golden and crisp.
– Alternatively, air-fry at 400 °F for 12–14 minutes, shaking halfway through.
Step 3: Whisk the Dressing
In a small bowl:
1. Whisk together peanut butter, minced garlic, Sriracha (if using), rice vinegar, soy sauce, and enough water to achieve a pourable consistency.
2. Taste and adjust seasoning as needed.
Step 4: Assemble and Serve
Pour the dressing over the salad mixture. Top with warm crispy rice and gently toss to combine.
Sprinkle crushed peanuts on top and finish with an extra drizzle of chili oil or Sriracha if desired. Serve immediately for best texture!
How to Serve Crispy Rice Salad with Peanut-Chili Dressing
Serving your Crispy Rice Salad with Peanut-Chili Dressing can elevate your meal and impress your guests. Here are some creative ways to enjoy this delicious salad.
As a Standalone Meal
- This salad is filling enough to serve as a complete meal. The combination of rice, edamame, and avocado provides a balanced mix of carbs, protein, and healthy fats.
In Lettuce Wraps
- Scoop the salad into large lettuce leaves for a fun and interactive way to eat. This adds a fresh crunch and makes it easy to serve at gatherings.
With Extra Crunch
- Top the salad with additional crushed peanuts or crispy fried onions for an extra layer of texture that complements the creamy peanut-chili dressing.
As a Side Dish
- Serve it alongside grilled vegetables or tofu for a nutritious meal that’s perfect for lunch or dinner. The flavors will blend beautifully!
Pairing with Fresh Herbs
- Garnish with extra fresh herbs like basil or mint to enhance the flavor profile of the salad. This adds freshness and color.
How to Perfect Crispy Rice Salad with Peanut-Chili Dressing
To ensure your Crispy Rice Salad with Peanut-Chili Dressing turns out perfectly every time, consider these helpful tips.
- Use Day-Old Rice: For the crispiest texture, use leftover rice that’s been refrigerated. It’s drier and fries up better than freshly cooked rice.
- Control the Heat: Adjust the amount of chili oil and Sriracha in the dressing according to your spice preference. Taste as you go!
- Customize Your Veggies: Feel free to swap in other vegetables like carrots or bell peppers based on what you have on hand.
- Make Ahead: You can prepare the dressing and chop the vegetables ahead of time. Just assemble before serving to keep everything fresh.
- Serve Warm: For best results, add the crispy rice while it’s still warm for a delightful contrast with the cool veggies.
- Experiment with Nuts: Try different nuts like cashews or almonds instead of peanuts for varied flavor and crunch.
Best Side Dishes for Crispy Rice Salad with Peanut-Chili Dressing
Pairing side dishes with your Crispy Rice Salad with Peanut-Chili Dressing can enhance your dining experience. Here are some excellent options:
- Grilled Tofu: Marinate tofu in soy sauce and grill until crispy. It adds extra protein and pairs well with the salad’s flavors.
- Spicy Roasted Broccoli: Toss broccoli florets in chili flakes and roast them for a spicy side that complements the salad.
- Mango Salsa: A refreshing mango salsa brings sweetness that contrasts nicely with the spicy peanut-chili dressing.
- Sesame Noodles: Cold sesame noodles are a fantastic Asian-inspired side that pairs well and balances flavors.
- Pickled Vegetables: Quick-pickled cucumbers or radishes add acidity that enhances the richness of the peanut-chili dressing.
- Edamame Hummus: A creamy dip made from edamame provides an additional protein source while echoing flavors found in the salad.
- Vegetable Spring Rolls: Fresh spring rolls filled with veggies offer lightness and freshness, making them an ideal companion dish.
- Thai Coconut Soup: A warm soup provides comfort on cooler days while introducing aromatic ingredients that blend well together.
Enjoy creating your perfect meal around this vibrant salad!
Common Mistakes to Avoid
Making a delicious Crispy Rice Salad with Peanut-Chili Dressing can be simple, but it’s easy to make mistakes. Here are some common pitfalls and how to steer clear of them.
- Using stale rice: Freshly cooked jasmine rice is essential for the best texture. Always use rice that has cooled down but is still fresh for a crispy finish.
- Overcooking the vegetables: Crisp-tender veggies add freshness and crunch. Avoid overcooking them by adding them to the bowl just before serving.
- Skipping the tasting step: Not tasting your dressing can lead to an unbalanced flavor. Always taste and adjust the seasoning before serving.
- Not using enough dressing: A good salad needs enough dressing to coat all ingredients evenly. Don’t skimp on this; it enhances the overall flavor.
- Ignoring spice levels: Everyone’s heat tolerance varies. Start with less chili oil or Sriracha, and add more as needed to cater to your audience.
Storage & Reheating Instructions
Refrigerator Storage
- Store any leftovers in an airtight container.
- Consume within 2-3 days for optimal freshness.
Freezing Crispy Rice Salad with Peanut-Chili Dressing
- Freezing is not recommended as it affects the texture of the rice and vegetables.
- If necessary, freeze only the crispy rice separately for up to 1 month.
Reheating Crispy Rice Salad with Peanut-Chili Dressing
- Oven: Preheat to 350°F (175°C) and bake for about 10-15 minutes until warmed through.
- Microwave: Heat in short bursts of 30 seconds, stirring in between until warm.
- Stovetop: Place in a pan over low heat, stirring occasionally until heated through.
Frequently Asked Questions
Here are some common questions about making Crispy Rice Salad with Peanut-Chili Dressing.
Can I make Crispy Rice Salad with Peanut-Chili Dressing ahead of time?
You can prep the individual components ahead, but assemble just before serving to keep everything crisp.
What variations can I try for this salad?
Feel free to mix in different veggies like carrots or bell peppers or add protein such as tofu or chickpeas for extra nutrition.
Is the dressing customizable?
Yes! Adjust the peanut butter and chili levels based on your preference for creaminess and spice in the Crispy Rice Salad with Peanut-Chili Dressing.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for 2-3 days, but consume quickly for best quality.
Can I use other types of rice?
Absolutely! While jasmine rice is ideal, you can experiment with brown rice or quinoa for different flavors and textures.
Final Thoughts
This vibrant Crispy Rice Salad with Peanut-Chili Dressing is not only bursting with flavor but also highly customizable. You can easily adjust ingredients based on what you have at home or your personal preferences. Whether you’re looking for a quick lunch or a hearty dinner, this salad will satisfy your cravings while keeping things fresh and healthy. Give it a try!
Crispy Rice Salad with Peanut-Chili Dressing
- Total Time: 30 minutes
- Yield: Serves approximately 4
Description
Crispy Rice Salad with Peanut-Chili Dressing is a vibrant and satisfying dish that offers a delightful blend of textures and flavors. This salad features golden fried jasmine rice, crunchy edamame, creamy avocado, and fresh vegetables, all drizzled with a bold peanut-chili dressing. Perfect for lunch, dinner, or potlucks, this vegan-friendly recipe is not only quick to prepare but also customizable to suit your taste. With its colorful ingredients and rich flavors, this salad will captivate anyone who tries it.
Ingredients
- 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
- 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
- In a large bowl, combine edamame, diced avocado, sliced cucumber, red bell pepper, spring onions, coriander, and dill.
- Preheat the oven to 425°F (220°C). Spread cooked rice on a baking tray; drizzle with chili oil and soy sauce. Bake for 20 minutes until golden.
- In a small bowl, whisk together peanut butter, minced garlic, Sriracha (if using), rice vinegar, soy sauce, and water until smooth.
- Pour the dressing over the salad mixture. Add warm crispy rice on top and gently toss to combine.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 4g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
