This vibrant vegan Crispy Rice Salad with Peanut-Chili Dressing is the perfect dish for any occasion. Whether you’re looking for a healthy lunch, a hearty side for dinner, or a colorful addition to your next potluck, this salad has it all. The golden fried jasmine rice pairs beautifully with protein-packed edamame and creamy avocado, while the bold peanut-chili dressing adds a delightful kick. It’s crunchy, spicy, fresh—and completely plant-based!
Why You’ll Love This Recipe
- Easy to Prepare: With just a few simple steps, you can whip up this delicious salad in under 30 minutes.
- Flavorful and Satisfying: The combination of crispy rice and creamy dressing creates a unique taste experience that will leave you wanting more.
- Versatile Dish: Enjoy it as a main course, side dish, or even meal prep option for the week ahead.
- Nutritious Ingredients: Packed with fresh vegetables and protein-rich edamame, this salad is as healthy as it is tasty.
- Customizable Heat: Adjust the spice level by modifying the amount of chili oil or Sriracha according to your preference.
Tools and Preparation
To make your cooking process smooth and enjoyable, having the right tools on hand is essential. Here’s what you’ll need to prepare your Crispy Rice Salad.
Essential Tools and Equipment
- Baking tray
- Mixing bowl
- Whisk
- Knife and cutting board
Importance of Each Tool
- Baking tray: Ideal for spreading out the rice to achieve that perfect crispy texture in the oven.
- Mixing bowl: A large bowl allows you to combine all your fresh ingredients easily.
- Whisk: Essential for mixing the dressing smoothly without clumps.
- Knife and cutting board: Key for chopping vegetables evenly, ensuring every bite is delicious.
Ingredients
This vibrant vegan Crispy Rice Salad with Peanut-Chili Dressing 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!
For the Salad
- 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
For the Dressing
- 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:
1. Edamame
2. Diced avocado
3. Thinly sliced cucumber
4. Red bell pepper (diced or sliced)
5. Spring onions
6. Chopped coriander
7. Roughly chopped dill
Toss these ingredients gently to mix.
Step 2: Make Crispy Chili Rice
Preheat your oven to 425 °F (220 °C).
Spread the cooked jasmine rice on a baking tray:
1. Drizzle with chili oil (or neutral oil).
2. Add soy sauce.
3. Toss everything to coat evenly.
Bake for 20 minutes:
– Stir at 10 and 15 minutes until deep golden and crisp.
– Alternatively, air-fry at 400 °F for 12–14 minutes, shaking halfway through.
Step 3: Whisk the Dressing
In a small bowl:
1. Combine peanut butter.
2. Add minced garlic.
3. Include Sriracha (if using), rice vinegar, soy sauce.
4. Mix in enough water until it reaches a pourable consistency.
Taste and adjust seasoning if needed.
Step 4: Assemble and Serve
Pour the dressing over the salad mixture:
1. Top with warm crispy rice.
2. Gently toss everything together.
Sprinkle crushed peanuts on top:
– Finish with an extra drizzle of chili oil or Sriracha if desired.
Serve immediately for the best flavor!
How to Serve Crispy Rice Salad with Peanut-Chili Dressing
Serving your Crispy Rice Salad with Peanut-Chili Dressing can elevate the dining experience and impress your guests. Here are some creative serving suggestions to make your dish even more delightful.
In a Bowl
- Serve the salad in a colorful bowl to showcase the vibrant ingredients. This casual presentation allows for easy mixing and enjoyment.
As a Wrap
- Use large lettuce leaves such as romaine or butter lettuce to create wraps. Fill each leaf with the salad for a light and fun meal option, perfect for lunch.
On a Platter
- Arrange the salad on a large platter for sharing. Garnish with extra herbs and peanuts, making it an eye-catching centerpiece for gatherings.
With Extra Dressing
- Offer additional peanut-chili dressing on the side. This allows guests to customize the spice level according to their taste preferences.
Topped with Fresh Herbs
- Finish each serving with a sprinkle of fresh herbs like coriander or dill. This adds an aromatic touch that enhances the flavor profile of the dish.
How to Perfect Crispy Rice Salad with Peanut-Chili Dressing
To ensure your Crispy Rice Salad with Peanut-Chili Dressing reaches its full potential, consider these helpful tips.
- Use fresh ingredients: Fresh vegetables and herbs enhance flavor and texture, making your salad more enjoyable.
- Adjust spice levels: Customize the heat by altering the amount of chili oil or Sriracha in the dressing.
- Serve immediately: For optimal crunchiness, serve the crispy rice right after baking.
- Experiment with toppings: Try adding toasted sesame seeds or sliced jalapeños for extra flavor and crunch.
Best Side Dishes for Crispy Rice Salad with Peanut-Chili Dressing
Pairing your Crispy Rice Salad with Peanut-Chili Dressing with complementary side dishes can create a well-rounded meal. Here are some fantastic options:
- Miso Soup: A warm bowl of miso soup provides a comforting contrast to the salad’s crunchiness.
- Spring Rolls: Fresh vegetable spring rolls add additional textures and flavors, enhancing your meal’s appeal.
- Grilled Tofu Skewers: Marinated tofu skewers bring protein and smoky flavors that pair perfectly with the salad.
- Edamame Hummus: Serve this creamy dip alongside pita chips for a satisfying snack that complements your main dish.
- Roasted Vegetables: Seasonal roasted veggies add warmth and balance out the freshness of the rice salad.
- Fruit Chaat: A tangy fruit chaat made from seasonal fruits offers a refreshing finish to your meal.
Common Mistakes to Avoid
Many home cooks face challenges when preparing a Crispy Rice Salad with Peanut-Chili Dressing. Here are some common mistakes to steer clear of for a perfect dish.
- Using cold rice: Cold rice can result in soggy salad. Always use freshly cooked or warm rice for that crispy texture.
- Overcooking the vegetables: Overcooked veggies lose their crunch and freshness. Lightly toss them just enough to combine without losing their bite.
- Ignoring seasoning: Neglecting the dressing can lead to bland flavors. Adjust the seasoning in the peanut-chili dressing to suit your taste before combining it with the salad.
- Skipping fresh herbs: Fresh herbs add brightness and flavor. Don’t skip coriander and dill; they elevate the salad significantly.
- Not adjusting heat levels: The chili oil can be spicy. If you prefer milder flavors, start with less oil and add more as needed.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover salad in an airtight container.
- Consume within 2 days for best quality.
Freezing Crispy Rice Salad with Peanut-Chili Dressing
- Freezing is not recommended due to the texture of fresh ingredients.
- If necessary, freeze the rice separately, but fresh veggies are best enjoyed fresh.
Reheating Crispy Rice Salad with Peanut-Chili Dressing
- Oven: Preheat to 350°F (175°C) and reheat for about 10 minutes until warm.
- Microwave: Heat in short intervals (30 seconds) until warmed through; avoid overheating.
- Stovetop: Sauté on low heat, adding a splash of water if needed to prevent sticking.
Frequently Asked Questions
Here are some common questions about making a Crispy Rice Salad with Peanut-Chili Dressing.
Can I make this salad ahead of time?
You can prepare the salad components in advance but mix them just before serving for optimal freshness.
What variations can I try with this Crispy Rice Salad with Peanut-Chili Dressing?
Feel free to add other veggies like carrots or bell peppers, or swap out edamame for chickpeas for added protein.
How do I store leftovers from my Crispy Rice Salad?
Store any leftovers in an airtight container in the refrigerator, and consume within two days for best quality.
Can I use different types of rice?
Yes! While jasmine rice is recommended, any short grain or long grain rice will work; just adjust cooking times as needed.
Final Thoughts
This Crispy Rice Salad with Peanut-Chili Dressing is not only vibrant and flavorful but also incredibly versatile. You can customize it by adding your favorite vegetables or adjusting the heat level of the dressing. Try making this satisfying dish today!
Crispy Rice Salad with Peanut-Chili Dressing
Discover the vibrant, healthy delight of Crispy Rice Salad with Peanut-Chili Dressing. This easy vegan dish combines golden fried jasmine rice, protein-rich edamame, and creamy avocado, all enveloped in a bold peanut-chili dressing that tantalizes the taste buds. Perfect for any meal—whether as a refreshing lunch, a hearty side at dinner, or a colorful potluck contribution—this salad is crunchy, spicy, and utterly satisfying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: Vegan
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 (sliced or diced)
- 3 spring onions (sliced)
- 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 your oven to 425°F (220°C). Spread cooked jasmine rice on a baking tray and drizzle with chili oil and soy sauce. Toss to combine and bake for 20 minutes until crispy.
- In a mixing bowl, combine edamame, diced avocado, cucumber, red bell pepper, spring onions, chopped coriander, and dill.
- In a small bowl, whisk together peanut butter, minced garlic, Sriracha (if using), rice vinegar, soy sauce, and enough water to achieve a pourable consistency.
- Pour the dressing over the salad mixture and top with warm crispy rice. Gently toss before serving.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 360
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg
