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
Scale
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.
