If you’re craving a dish that’s vibrant, fresh, and thrillingly crunchy, look no further than this Crispy Rice Salad with Peanut-Chili Dressing Recipe. It’s a fantastic fusion of textures and flavors — the crispy, golden rice contrasts beautifully with creamy avocado and crunchy vegetables, while the peanut-chili dressing adds just the right kick of savory heat and nutty richness. Perfect for a light lunch or a shareable side, this salad feels both comforting and adventurous all at once.
Ingredients You’ll Need
Each ingredient in this recipe plays a huge role in building the salad’s balance of flavors and textures, from the soft, luscious avocado to the zingy notes in the dressing. Even the simple jasmine rice transforms into a crispy delight, making this dish as satisfying as it is colorful.
- 2 cups cooked jasmine rice: The base that becomes irresistibly crispy when baked, offering crunch and substance.
- 1-2 tbsp chili oil (or neutral oil): Adds a touch of heat and helps crisp up the rice perfectly in the oven.
- 2 tbsp soy sauce: Brings a savory umami depth both to the rice and the dressing.
- 1 cup shelled edamame (thawed if frozen): Provides a fresh pop of protein and subtle sweetness.
- 1 ripe avocado (diced): Creamy and buttery, it balances the salad’s various textures.
- 1 English cucumber (thinly sliced): Delivers a cool, crisp bite that refreshes the palate.
- 1 red bell pepper (thinly sliced or diced): Adds vibrant color and sweet crunch.
- 3 spring onions (thinly sliced, white + green parts): Impart a mild oniony zing and visual contrast.
- 1/2 cup fresh coriander (chopped): Brings a bright, herbal freshness to every forkful.
- 1/4 cup fresh dill (roughly chopped): Introduces a unique, slightly tangy flavor.
- 1/4 cup crushed peanuts: Adds crunch and nutty richness right on top.
- Optional: extra chili flakes or a drizzle of Sriracha: For those who want to amp up the heat.
- 3 tbsp creamy peanut butter: The creamy heart of the peanut-chili dressing.
- 1-3 garlic cloves (minced to taste): Adds aromatic pungency to the sauce.
- 1-2 tsp Sriracha (optional): Adds that perfect spicy kick to the dressing.
- 2 tbsp rice vinegar: Offers delicate acidity that brightens the dressing.
- 2 tbsp soy sauce: Adds salty umami to balance the dressing’s creaminess.
- 2-4 tbsp water (to thin): Adjusts the dressing’s consistency for perfect drizzling.
How to Make Crispy Rice Salad with Peanut-Chili Dressing Recipe
Step 1: Prepare Your Fresh Salad Base
Start by tossing together the edamame, diced avocado, cucumber, bell pepper, spring onions, coriander, and dill in a large mixing bowl. This combination sets the stage for fresh, vibrant flavors and a wonderful array of textures that will make each bite exciting and satisfying.
Step 2: Make the Rice Crispy and Golden
Preheat your oven to 425°F (220°C). Spread the cooked jasmine rice evenly on a baking tray, then drizzle it with chili oil and soy sauce to infuse the rice with flavor. Bake for 20 minutes, stirring once halfway through, until the rice turns delightfully crispy and golden brown. This step is the magic that transforms simple rice into the spectacular centerpiece of this salad.
Step 3: Whisk Together the Peanut-Chili Dressing
In a small bowl, combine the creamy peanut butter, minced garlic, Sriracha if you’re using it, rice vinegar, soy sauce, and water to thin. Whisk everything together until smooth and luscious. The dressing is where the salad really shines — rich, nutty, mildly spicy, and perfectly balanced with tangy acidity.
Step 4: Assemble and Toss
Pour the peanut-chili dressing over the fresh salad mixture, then gently fold in the warm crispy rice. Toss everything carefully so that each bite gets a mix of warm crunch and vibrant, fresh flavors. Finish by sprinkling crushed peanuts on top to add one last layer of irresistible texture.
How to Serve Crispy Rice Salad with Peanut-Chili Dressing Recipe
Garnishes
To take this dish over the top, sprinkle extra crushed peanuts and a pinch of chili flakes for heat and crunch. A little fresh coriander or dill on top adds a burst of green freshness that invites you in visually and flavor-wise. If you love spicy food, don’t hesitate to add a drizzle of Sriracha right before serving.
Side Dishes
This crispy rice salad shines on its own but pairs beautifully with grilled chicken or tofu for a protein boost. A side of light miso soup or steamed dumplings also complements the Asian-inspired flavors perfectly, making your meal feel like a thoughtfully crafted dining experience.
Creative Ways to Present
Serve this salad in individual bowls or on large platters for shared meals. For a fun twist, try layering it in clear glass jars to showcase the colorful ingredients and textures, making it perfect for picnics or packed lunches. You can also scoop the salad into crisp lettuce cups for a refreshing finger food option at parties.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the salad and crispy rice separately in airtight containers in the refrigerator. This keeps the rice crispy and the fresh veggies from getting soggy. The peanut-chili dressing can be stored in a small jar or container for easy use the next day.
Freezing
This salad is best enjoyed fresh, but you can freeze the crispy rice before baking it if you want to prep ahead. Just spread it on a tray, freeze until firm, then transfer to a freezer-safe bag. When ready, bake straight from frozen, adding a few extra minutes to crisp it up nicely.
Reheating
To reheat the crispy rice, spread it on a baking sheet and warm it in a hot oven at 400°F (200°C) for about 5 minutes to restore its crunch. Avoid microwaving to keep that wonderful texture intact. The salad portion should be served chilled or at room temperature for the best flavor.
FAQs
Can I use other types of rice for this salad?
Absolutely! While jasmine rice works beautifully for its aroma and texture, you can also use basmati or even short-grain rice. Just make sure the rice is cooked and cooled thoroughly before baking to achieve optimal crispiness.
Is this recipe vegan and gluten-free?
This Crispy Rice Salad with Peanut-Chili Dressing Recipe is naturally vegan if you use gluten-free soy sauce or tamari, making it a great choice for many dietary preferences.
How spicy is the peanut-chili dressing?
The spice level is totally adjustable! Start with less Sriracha and chili oil if you prefer mild, then add more if you like a fiery kick. The peanut butter also helps mellow the heat, creating a wonderful balance.
Can I make the salad in advance?
You can prepare the fresh salad ingredients and dressing a few hours ahead, but add the crispy rice just before serving to keep that satisfying crunch intact.
What other vegetables can I add to the salad?
Feel free to get creative! Shredded carrots, snap peas, or radishes would all add great texture and flavor, making your Crispy Rice Salad with Peanut-Chili Dressing Recipe even more vibrant.
Final Thoughts
There’s something truly special about the combination of crispy rice, fresh vegetables, and a rich, spicy peanut-chili dressing that makes this recipe one you’ll want to come back to again and again. Whether you’re cooking for yourself, friends, or family, the Crispy Rice Salad with Peanut-Chili Dressing Recipe is a joy to make and a delight to eat. Give it a try and bring some bright, bold flavor to your table!
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Crispy Rice Salad with Peanut-Chili Dressing Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: Asian Fusion
- Diet: Vegetarian
Description
This Crispy Rice Salad with Peanut-Chili Dressing is a vibrant, flavorful dish featuring crispy baked jasmine rice combined with fresh vegetables like avocado, cucumber, red bell pepper, and herbs. Topped with a creamy peanut-chili dressing and crushed peanuts, this salad offers a delightful mix of textures and a perfect balance of spicy, tangy, and nutty flavors, making it an excellent light meal or side dish.
Ingredients
Salad Ingredients
- 2 cups cooked jasmine rice
- 1–2 tbsp chili oil (or neutral 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 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
Peanut-Chili Dressing
- 3 tbsp creamy peanut butter
- 1–3 garlic cloves (minced to taste)
- 1–2 tsp Sriracha (optional)
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 2–4 tbsp water (to thin)
- Optional: extra chili flakes or a drizzle of Sriracha for topping
Instructions
- Prepare the Salad Mixture: In a large mixing bowl, combine the shelled edamame, diced ripe avocado, thinly sliced cucumber, red bell pepper, spring onions (both white and green parts), chopped fresh coriander, and roughly chopped fresh dill. Toss gently to mix all fresh ingredients together.
- Make the Crispy Rice: Preheat the oven to 425°F (220°C). Spread the cooked jasmine rice evenly on a baking tray. Drizzle the rice with chili oil and soy sauce, then toss or stir to coat the rice pieces well. Bake in the preheated oven for 20 minutes, stirring halfway through to ensure even crisping, until the rice turns golden and crispy.
- Whisk the Peanut-Chili Dressing: In a small bowl, whisk together creamy peanut butter, minced garlic cloves, optional Sriracha sauce, rice vinegar, soy sauce, and add 2 to 4 tablespoons of water to achieve your desired dressing consistency. Mix thoroughly until smooth and creamy.
- Assemble the Salad: Pour the prepared peanut-chili dressing over the fresh salad mixture and toss gently to evenly coat the vegetables and herbs. Top the dressed salad with the warm crispy baked rice and sprinkle with crushed peanuts. Optionally, add extra chili flakes or a drizzle of Sriracha for extra heat. Serve immediately to enjoy the contrast between crunchy rice and fresh vegetables.
Notes
- This salad is best eaten immediately after assembly to enjoy the crispy texture of the rice.
- You can adjust the amount of chili oil and Sriracha according to your preferred spice level.
- For a nut-free version, substitute peanut butter with tahini and omit the crushed peanuts topping.
- If you don’t have an oven, crisp the rice in a non-stick skillet over medium heat with a little oil, stirring frequently until crispy.
- Use leftover jasmine rice that has been chilled, as it crisps up better than freshly cooked hot rice.
