Crispy Rice Salad with Peanut-Chili Dressing
Crispy Rice Salad with Peanut-Chili Dressing is a vibrant and nutritious dish that brings together the delightful crunch of golden fried jasmine rice, creamy avocado, and a zesty peanut-chili dressing. This quick and easy vegan salad is perfect for lunch or dinner, bursting with flavor and packed with wholesome ingredients. With its customizable nature, you can add your favorite vegetables to make it uniquely yours. Whether enjoyed as a main meal or a side dish, this salad is sure to impress with its colorful presentation and satisfying textures.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 ripe avocado (diced)
- 1 cup shelled edamame
- 1 English cucumber (thinly sliced)
- 1 red bell pepper (thinly sliced)
- 3 spring onions (thinly sliced)
- 1/2 cup fresh coriander (cilantro) (chopped)
- 1/4 cup fresh dill (roughly chopped)
- 3 tbsp creamy peanut butter
- 1–2 tbsp chili oil (or neutral oil if you prefer less heat)
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1–3 garlic cloves (minced to taste)
- 1–2 tsp Sriracha (optional omit or reduce for milder)
- 2–4 tbsp water (to thin)
- 1/4 cup crushed peanuts
- Optional: extra chili flakes or a drizzle of Sriracha for more heat
Instructions
- In a large bowl, combine edamame, avocado, cucumber, red bell pepper, spring onions, coriander, and dill. Toss gently to mix.
- Preheat the oven to 425F (220C). Spread the cooked jasmine rice on a baking tray. Drizzle with chili oil and soy sauce; toss to coat. Bake for 20 minutes until golden and crispy.
- In a small bowl, whisk together peanut butter, minced garlic, rice vinegar, soy sauce, and enough water to reach desired consistency.
- Pour the dressing over the salad mixture and top with warm crispy rice. Toss gently to combine.
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg