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Crispy Rice Salad with Peanut-Chili Dressing

Crispy Rice Salad with Peanut-Chili Dressing
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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.

Ingredients

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  • 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

  1. 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.
  2. In a mixing bowl, combine edamame, diced avocado, cucumber, red bell pepper, spring onions, chopped coriander, and dill.
  3. 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.
  4. Pour the dressing over the salad mixture and top with warm crispy rice. Gently toss before serving.

Nutrition

Find it online: https://histbee.com/crispy-rice-salad-with-peanut-chili-dressing/