Name: Crispy Rice Salad with Peanut-Chili Dressing
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves approximately four people
Cuisine: 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; 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)

Description

Crispy Rice Salad with Peanut-Chili Dressing is a vibrant feast for the senses, combining crunchy fried jasmine rice, fresh vegetables, and a creamy, spicy dressing that elevates every bite. This delightful vegan dish is perfect for any occasion—be it a casual lunch or a festive gathering. The bold flavors of the peanut-chili dressing create an exciting experience, while nutritious ingredients like edamame and avocado make it both satisfying and healthy. Ready in just 20 minutes, this salad is easy to customize with your favorite veggies or spice levels, ensuring everyone can enjoy this colorful plate.

Ingredients

Scale

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
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)

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Instructions

Preheat oven to 425°F (220°C).
In a large bowl, combine edamame, avocado, cucumber, red bell pepper, spring onions, coriander.
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 to desired consistency.
Toss salad mixture with dressing; top with crispy rice and crushed peanuts before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Salad
Method: Baking
Cuisine: Plant-based

Nutrition

Serving Size: 1 cup (250g)
Calories: 400
Sugar: 3g
Sodium: 600mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 8g
Protein: 12g
Cholesterol: 0mg