Crispy Rice Salad with Peanut-Chili Dressing is a delightful dish that combines textures and flavors in every bite. This salad showcases golden-fried jasmine rice, vibrant edamame, creamy avocado, and aromatic herbs, all drizzled with a rich peanut-chili dressing. Perfect for lunch, dinner, or as a side at gatherings, this vegan recipe is not only delicious but also visually stunning. Its unique blend of crunchy vegetables and creamy dressing makes it a standout choice for anyone looking to enjoy a fresh and satisfying meal.
Why You’ll Love This Recipe
- Quick to Prepare: With just 20 minutes from start to finish, this salad is perfect for busy days.
- Flavor Explosion: The combination of peanut butter and chili oil creates a bold dressing that elevates the dish.
- Healthy Ingredients: Packed with protein and healthy fats, this salad is as nutritious as it is tasty.
- Versatile Dish: Enjoy it as a main course or a side; it’s great for lunch or dinner.
- 100% Plant-Based: Ideal for vegans or anyone wanting to incorporate more plant-based meals into their diet.
Tools and Preparation
To make your Crispy Rice Salad with Peanut-Chili Dressing efficiently, gather the essential tools before you start cooking.
Essential Tools and Equipment
- Baking tray
- Mixing bowls
- Whisk
- Knife and cutting board
Importance of Each Tool
- Baking tray: This tool helps evenly crisp the rice in the oven or air fryer.
- Mixing bowls: Essential for combining ingredients without making a mess.
- Whisk: Perfect for creating a smooth dressing by mixing all components thoroughly.
Ingredients
For the Crispy Rice Salad with Peanut-Chili Dressing, you will need:
- 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)
How to Make Crispy Rice Salad with Peanut-Chili Dressing
Step 1: Prep the Salad
In a large bowl, combine the following ingredients:
1 cup shelled edamame
1 diced avocado
1 thinly sliced English cucumber
1 thinly sliced red bell pepper
3 thinly sliced spring onions (white + green parts)
1/2 cup chopped fresh coriander
1/4 cup roughly chopped fresh dill
Gently mix these ingredients together until well combined.
Step 2: Make Crispy Chili Rice
Preheat your oven to 425 °F (220 °C). Follow these steps:
1. Spread the cooked jasmine rice on a baking tray.
2. Drizzle with chili oil (or neutral oil) and soy sauce.
3. Toss to coat evenly.
4. Bake for 20 minutes, stirring at the 10 and 15-minute marks 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, whisk together:
3 tbsp creamy peanut butter
Minced garlic (to taste)
Optional Sriracha
2 tbsp rice vinegar
2 tbsp soy sauce
Add enough water until you reach a pourable consistency. Taste and adjust as necessary.
Step 4: Assemble and Serve
Pour the dressing over the salad mixture. Top with warm crispy rice and gently toss everything together. Finally, sprinkle crushed peanuts on top and add an extra drizzle of chili oil or Sriracha if desired. Serve immediately for the best texture!
How to Serve Crispy Rice Salad with Peanut-Chili Dressing
Serving Crispy Rice Salad with Peanut-Chili Dressing is a delightful experience that brings vibrant flavors and textures together. The bold peanut-chili dressing ties all the fresh ingredients in this salad, making it a perfect dish for lunch or dinner.
For a Light Lunch
- Add Fresh Greens: Serve the salad on a bed of mixed greens for added crunch and nutrients.
- Top with Extra Avocado: Sliced avocado can enhance creaminess and healthy fats.
As a Main Course
- Pair with Grilled Tofu: Add grilled tofu cubes for extra protein and a satisfying texture.
- Serve with Quinoa: A scoop of quinoa beside the salad increases the heartiness of the meal.
For Meal Prep
- Store Separately: Keep the crispy rice and dressing separate from the salad mix until ready to eat to maintain texture.
- Use Mason Jars: Layer ingredients in mason jars for easy transport and attractive presentation.
At Gatherings
- Family-Style Serving: Present in a large bowl, allowing guests to help themselves and customize their servings.
- Offer Extra Chili Oil: Provide chili oil on the side for guests who want an extra kick!
How to Perfect Crispy Rice Salad with Peanut-Chili Dressing
Achieving the perfect Crispy Rice Salad is simple with a few tips in mind. These suggestions can elevate your dish’s flavor and presentation.
- Flavors: Use high-quality soy sauce and fresh garlic for more depth in your dressing.
- Crispiness Factor: Bake or air-fry the rice until deeply golden; this enhances both flavor and crunch.
- Fresh Ingredients: Opt for seasonal vegetables to keep your salad vibrant and full of flavor.
- Adjust Heat Levels: Modify the amount of Sriracha based on your spice preference, ensuring it’s tailored to your taste.
Best Side Dishes for Crispy Rice Salad with Peanut-Chili Dressing
To complement your Crispy Rice Salad with Peanut-Chili Dressing, consider these delicious side dishes. They pair well, enhancing your meal experience.
- Miso Soup: A warm miso soup adds comfort and balances out the freshness of the salad.
- Spring Rolls: Fresh vegetable spring rolls are light, flavorful, and perfect for dipping in peanut sauce.
- Grilled Vegetables: A mix of grilled seasonal vegetables provides smoky flavors that contrast nicely with the salad.
- Fruit Salad: A refreshing fruit salad can cleanse the palate between bites of spicy rice salad.
- Cucumber Salad: A tangy cucumber salad complements the crunchiness of your main dish while keeping it light.
- Edamame Hummus: Serve this creamy dip as an appetizer, offering an additional protein boost alongside your meal.
- Roasted Chickpeas: For added crunch and nutrition, roasted chickpeas make an excellent finger food option.
Common Mistakes to Avoid
Making a delicious Crispy Rice Salad with Peanut-Chili Dressing is easy, but there are common pitfalls to watch for. Here are some mistakes you should avoid:
- Ignoring the rice texture: Using undercooked or overcooked rice can ruin your salad’s crunchiness. Ensure your jasmine rice is cooked perfectly before frying.
- Skipping the seasoning: Neglecting to season the rice properly with soy sauce and chili oil can lead to bland flavors. Always taste and adjust your seasoning.
- Overloading on dressing: Adding too much peanut-chili dressing can overpower the fresh ingredients. Pour it gradually and mix well to find the perfect balance.
- Neglecting freshness: Using wilted herbs or old vegetables affects the overall quality of your salad. Always choose fresh produce for optimal flavor and nutrition.
- Not adjusting for spice levels: If you prefer a milder dish, be cautious with chili oil and Sriracha. Start with less and add more to taste as needed.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover crispy rice salad in an airtight container.
- It will keep well in the fridge for up to 2 days.
- Keep the peanut-chili dressing separate until ready to serve.
Freezing Crispy Rice Salad with Peanut-Chili Dressing
- It’s best not to freeze this salad as fresh ingredients lose texture and flavor when thawed.
- However, if needed, freeze only the crispy rice in an airtight container for up to 1 month.
Reheating Crispy Rice Salad with Peanut-Chili Dressing
- Oven: Preheat at 350°F (175°C) and warm the crispy rice on a baking sheet for about 10 minutes.
- Microwave: Heat in short intervals (30 seconds), stirring occasionally until warm.
- Stovetop: Sauté in a pan over medium heat for about 3-5 minutes, adding a splash of water if necessary.
Frequently Asked Questions
Here are some common questions about making the Crispy Rice Salad with Peanut-Chili Dressing.
Can I use brown rice instead of jasmine rice?
Brown rice can be used, but it requires longer cooking time and may not achieve the same crispiness as jasmine rice.
Is this recipe gluten-free?
To make this salad gluten-free, use tamari or gluten-free soy sauce instead of regular soy sauce.
How do I customize my Crispy Rice Salad with Peanut-Chili Dressing?
You can add different vegetables like carrots or bell peppers, or even swap edamame for chickpeas for variety.
Can I prepare this salad ahead of time?
Yes! You can prep all ingredients in advance but mix them together just before serving for the best texture.
Final Thoughts
The Crispy Rice Salad with Peanut-Chili Dressing is a vibrant and versatile dish that’s perfect for lunch or dinner. Its blend of crunchy textures and bold flavors makes it irresistible. Feel free to customize it with your favorite veggies or proteins, ensuring every bite is tailored just for you!
Crispy Rice Salad with Peanut-Chili Dressing
Crispy Rice Salad with Peanut-Chili Dressing is a delicious and vibrant dish that combines the perfect crunch of golden-fried jasmine rice with a medley of fresh vegetables. This salad features creamy avocado, protein-packed edamame, and aromatic herbs, all drizzled with a rich peanut-chili dressing that adds a bold flavor twist. Whether enjoyed as a light lunch or a hearty dinner, this vegan recipe is visually stunning and satisfying enough to impress at gatherings. Easy to prepare in just 20 minutes, it’s an ideal choice for anyone looking to elevate their meal with fresh ingredients and enticing flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: Vegan
Ingredients
- 2 cups cooked jasmine rice
- 1-2 tbsp chili oil
- 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)
- 3 spring onions (sliced)
- 1/2 cup fresh coriander (chopped)
- 1/4 cup fresh dill (roughly chopped)
- 1/4 cup crushed peanuts
- 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
- 2-4 tbsp water (to thin)
Instructions
- In a large bowl, combine edamame, avocado, cucumber, bell pepper, spring onions, coriander, and dill.
- Preheat oven to 425°F (220°C). Spread cooked rice on a baking tray, drizzle with chili oil and soy sauce, toss to coat. Bake for 20 minutes until crispy.
- Whisk together peanut butter, minced garlic, optional Sriracha, rice vinegar, soy sauce, and water until smooth.
- Pour dressing over the salad mix and top with warm crispy rice. Toss gently and serve immediately.
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 360
- Sugar: 4g
- Sodium: 540mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
