Crispy Rice Salad with Peanut-Chili Dressing Recipe
A vibrant and crunchy Crispy Rice Salad with a spicy peanut-chili dressing, featuring fresh vegetables, tender edamame, creamy avocado, and aromatic herbs. Baked crispy rice adds delightful texture, making this salad a flavorful and satisfying dish perfect for a light lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: Asian Fusion
- Diet: Vegetarian
Ingredients
Scale
Salad
- 2 cups cooked jasmine rice
- 1–2 tbsp chili oil (or neutral oil, if preferred 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 and 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
- Prepare the Salad: In a large bowl, combine the shelled edamame, diced avocado, thinly sliced cucumber, red bell pepper, and spring onions along with the chopped coriander and dill. Toss gently to mix all the fresh ingredients evenly without mashing.
- Crisp the Rice: Preheat the oven to 425°F (220°C). Spread the cooked jasmine rice evenly on a baking tray. Drizzle with chili oil and soy sauce, then toss lightly to coat. Bake for 20 minutes, stirring halfway through to ensure the rice crisps up evenly and turns golden brown.
- Make the Peanut-Chili Dressing: In a smaller bowl, whisk together the creamy peanut butter, minced garlic, Sriracha (if using), rice vinegar, soy sauce, and enough water (2-4 tbsp) to reach a smooth and pourable consistency.
- Assemble the Salad: Pour the peanut-chili dressing over the fresh vegetable and herb mixture. Add the warm, crispy rice on top. Toss gently to combine the salad well while maintaining the crispy texture of the rice. Sprinkle crushed peanuts and optional chili flakes or additional Sriracha on top for extra flavor and crunch before serving.
Notes
- Adjust the amount of chili oil and Sriracha according to desired heat level.
- Use day-old rice for best crispiness when baking.
- For a nut-free version, substitute peanut butter with tahini and omit crushed peanuts.
- The salad is best served immediately to enjoy the texture contrast between crispy rice and fresh vegetables.
- Can be served as a light main dish or a vibrant side salad.
Keywords: crispy rice salad, peanut chili dressing, baked rice, fresh vegetable salad, Asian salad, vegetarian recipe, healthy salad