Crispy Rice Salad with Peanut-Chili Dressing
This Crispy Rice Salad with Peanut-Chili Dressing is a delightful combination of flavors and textures. Perfect for lunch or dinner, this vibrant salad features golden fried jasmine rice, fresh veggies, and a creamy dressing that packs a punch. It’s not just delicious; it’s also entirely plant-based! Whether you’re hosting a gathering or enjoying a quick meal at home, this recipe is sure to impress.
Why You’ll Love This Recipe
- Flavorful and Spicy: The bold peanut-chili dressing adds an exciting kick to the crunchy ingredients.
- Quick to Prepare: With a total time of just 20 minutes, you can whip up this salad in no time.
- Nutrient-Packed: Filled with edamame and fresh vegetables, this salad is rich in protein and vitamins.
- Versatile Dish: Enjoy it as a main course or side dish; it fits various dining occasions.
- Plant-Based Goodness: This crispy rice salad is 100% vegan, making it suitable for everyone.
Tools and Preparation
To make your cooking experience smooth, having the right tools is essential. Here’s what you’ll need to create this tasty crispy rice salad.
Essential Tools and Equipment
- Baking tray
- Mixing bowl
- Whisk
- Knife
- Cutting board
Importance of Each Tool
- Baking tray: A large baking tray ensures even cooking and crispiness for your rice.
- Mixing bowl: Perfect for combining fresh ingredients without making a mess.
- Whisk: Helps achieve a smooth consistency in your dressing for the best flavor.
Ingredients
This vibrant vegan Crispy Rice Salad 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!
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)
How to Make Crispy Rice Salad with Peanut-Chili Dressing
Step 1: Prep the Salad
In a large bowl, combine the following ingredients:
Add the shelled edamame.
Dice the avocado and add it to the bowl.
Thinly slice the cucumber and red bell pepper before adding them in.
Include the sliced spring onions, chopped coriander, and dill.
Step 2: Make Crispy Chili Rice
To prepare the crispy rice:
1. Preheat your oven to 425 °F (220 °C).
2. Spread the cooked jasmine rice evenly on a baking tray.
3. Drizzle with chili oil or neutral oil along with soy sauce.
4. Toss everything well to coat the rice thoroughly.
5. Bake for 20 minutes, stirring at intervals of 10 and 15 minutes until deep golden brown and crisp. Alternatively, air-fry at 400 °F for 12–14 minutes while shaking halfway through.
Step 3: Whisk the Dressing
In a small bowl:
1. Combine creamy peanut butter with minced garlic.
2. Add Sriracha if desired for additional spiciness.
3. Mix in rice vinegar and soy sauce.
4. Use enough water to reach your preferred pourable consistency.
Step 4: Assemble and Serve
To finish:
1. Pour the dressing over the salad mixture in your large bowl.
2. Top with warm crispy rice from the oven or air fryer.
3. Gently toss everything together until well combined.
4. Sprinkle crushed peanuts on top for added crunch and flavor.
5. Drizzle more chili oil or Sriracha if you want an extra kick before serving immediately.
Enjoy your delicious Crispy Rice Salad with Peanut-Chili Dressing!
How to Serve Crispy Rice Salad with Peanut-Chili Dressing
Serving your Crispy Rice Salad with Peanut-Chili Dressing can elevate the dish and enhance its flavors. This vibrant salad is versatile, making it easy to pair with a variety of sides or toppings for a complete meal.
Add Crunchy Toppings
- Crushed Peanuts – Sprinkle extra crushed peanuts on top for added crunch and nutty flavor.
- Chili Flakes – For those who love spice, a pinch of chili flakes will intensify the heat.
- Fresh Herbs – Garnish with more fresh herbs like cilantro or dill for an aromatic finish.
Pair with Fresh Sides
- Crisp Lettuce Wraps – Serve the salad in lettuce leaves for a refreshing crunch.
- Pickled Vegetables – A side of pickled carrots or radishes adds tanginess that complements the salad.
- Fruit Salsa – A mango or pineapple salsa brings sweetness, balancing the spicy dressing.
Use as a Filling
- Stuffed Avocados – Hollow out avocado halves and fill them with the salad for a beautiful presentation.
- Wraps – Roll the salad in rice paper wraps for a fun and interactive dining experience.
How to Perfect Crispy Rice Salad with Peanut-Chili Dressing
To make your Crispy Rice Salad truly outstanding, consider these simple tips that ensure each bite is bursting with flavor.
- Use Day-Old Rice – For best results, use leftover rice as it fries up crispier than freshly cooked rice.
- Adjust Spice Level – Customize the heat by varying the amount of Sriracha or chili oil in both the dressing and salad.
- Add Protein – Enhance the nutritional value by adding grilled tofu or tempeh alongside edamame.
- Vary Vegetables – Feel free to mix in other vegetables like shredded carrots or bell peppers to add color and texture.
Best Side Dishes for Crispy Rice Salad with Peanut-Chili Dressing
Complementing your Crispy Rice Salad with delightful side dishes can create a balanced meal. Here are some great options:
- Spring Rolls – These light rolls filled with fresh vegetables are perfect for dipping in peanut sauce.
- Miso Soup – A warm bowl of miso soup adds umami flavor that pairs well with the crunchy salad.
- Grilled Corn on the Cob – Sweet grilled corn offers a nice contrast to the salad’s spiciness; try adding lime and chili powder!
- Cucumber Kimchi – This fermented dish provides a tangy kick and probiotics, enhancing digestion after a hearty meal.
- Quinoa Pilaf – A fluffy quinoa pilaf mixed with herbs not only adds protein but also complements the flavors of your salad.
- Roasted Sweet Potatoes – The natural sweetness of roasted sweet potatoes pairs beautifully with spicy dishes like this salad.
Common Mistakes to Avoid
When making your Crispy Rice Salad with Peanut-Chili Dressing, it’s easy to make some common mistakes. Here are a few to watch out for:
-
Overcooking the Rice: If you overcook the rice, it can become mushy. Always follow cooking guidelines and ensure the rice is fluffy before assembling the salad.
-
Skipping the Oil: Not adding oil to the rice can lead to uneven crispiness. A drizzle of chili oil or neutral oil is essential for achieving that perfect crunch.
-
Ignoring Flavor Balance: If you don’t taste your dressing before serving, it may lack the right balance of flavors. Adjust for heat and tang as needed by adding more Sriracha or vinegar.
-
Not Using Fresh Ingredients: Using wilted herbs or old vegetables can diminish the salad’s flavor. Always opt for fresh, quality ingredients for the best result.
-
Rushing Assembly: Tossing everything together too quickly can cause the crispy rice to lose its crunch. Gently mix just before serving to maintain texture.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover salad in an airtight container.
- It will last for up to 3 days in the refrigerator.
- Keep the dressing separate until ready to serve.
Freezing Crispy Rice Salad with Peanut-Chili Dressing
- It is not recommended to freeze this salad due to texture changes.
- If necessary, freeze only the crispy rice, which can last up to a month.
- Thaw overnight in the refrigerator before reheating.
Reheating Crispy Rice Salad with Peanut-Chili Dressing
- Oven: Preheat to 350°F (175°C) and heat for about 10-15 minutes until warmed through.
- Microwave: Heat on medium power in short bursts of 30 seconds, stirring in between until warm.
- Stovetop: Warm in a skillet over medium heat, stirring gently until heated through.
Frequently Asked Questions
Here are some common questions about making a Crispy Rice Salad with Peanut-Chili Dressing:
Can I use brown rice instead of jasmine rice?
Yes, you can substitute brown rice, but note that it may alter the cooking time and texture slightly.
Is this salad gluten-free?
To make your Crispy Rice Salad gluten-free, use tamari or a gluten-free soy sauce alternative.
How can I customize my peanut-chili dressing?
You can add more spices like ginger or lime juice for a unique twist on your dressing while keeping it balanced.
What vegetables work best in this salad?
Feel free to swap in seasonal vegetables like carrots or bell peppers based on your preferences and availability.
Final Thoughts
This Crispy Rice Salad with Peanut-Chili Dressing is not only vibrant and delicious but also incredibly versatile! You can customize it with your favorite veggies or adjust the spice level according to your taste. Try this refreshing salad today; it’s a delightful addition to any meal!
Crispy Rice Salad with Peanut-Chili Dressing
- Total Time: 30 minutes
- Yield: Serves 4
Description
Crispy Rice Salad with Peanut-Chili Dressing is a vibrant, plant-based dish bursting with flavor and texture. This salad features golden fried jasmine rice, crunchy vegetables, and a zesty peanut-chili dressing that packs a punch. Perfect for lunch or dinner, it’s not only quick to prepare but also nutrient-rich with protein-packed edamame and fresh greens. Whether you’re hosting a gathering or enjoying a solo meal, this colorful salad will delight your taste buds and impress your guests.
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
- Preheat the oven to 425°F (220°C). Spread cooked jasmine rice on a baking tray, drizzle with chili oil and soy sauce, and bake for 20 minutes until golden brown.
- In a large bowl, combine edamame, diced avocado, cucumber, red bell pepper, spring onions, chopped cilantro, and dill.
- In a small bowl, whisk together peanut butter, minced garlic, Sriracha (if using), rice vinegar, soy sauce, and enough water to reach desired consistency.
- Pour the dressing over the salad mixture before adding the crispy rice. Toss gently to combine and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 0mg
