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Crispy Rice Salad with Peanut-Chili Dressing Recipe

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3.8 from 9 reviews

A vibrant and crunchy Crispy Rice Salad tossed with a flavorful peanut-chili dressing, fresh vegetables, and herbs. This quick and easy recipe features crispy baked jasmine rice layered atop a fresh salad of edamame, avocado, cucumber, bell pepper, and herbs, all brought together with a creamy, tangy peanut dressing that has a perfect kick of chili heat.

Ingredients

Salad Ingredients

  • 2 cups cooked jasmine rice
  • 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

Rice Seasoning

  • 1-2 tbsp chili oil (or neutral oil for less heat)
  • 2 tbsp soy sauce

Peanut-Chili 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)

Instructions

  1. Prep the Salad: In a large bowl, combine the shelled edamame, diced avocado, thinly sliced cucumber, red bell pepper, spring onions, chopped coriander, and roughly chopped dill. Set aside while preparing the rest.
  2. Make Crispy Chili Rice: Preheat your oven to 425 °F (220 °C). Spread the cooked jasmine rice evenly on a baking tray. Drizzle the rice with chili oil or neutral oil and soy sauce then toss gently to coat the rice evenly. Bake for 20 minutes, stirring the rice at 10 minutes and again at 15 minutes, until the rice turns deep golden and crispy. Alternatively, you can air fry the rice at 400 °F for 12–14 minutes, shaking the basket halfway through for even crispiness.
  3. Whisk the Dressing: In a small bowl, whisk together creamy peanut butter, minced garlic, Sriracha (if using), rice vinegar, soy sauce, and enough water to reach a smooth, pourable consistency. Taste and adjust the flavor for desired heat, tanginess, or saltiness.
  4. Assemble and Serve: Pour the peanut-chili dressing over the prepared salad and toss gently to combine. Top the salad with the warm, crispy rice and toss lightly once more. Sprinkle crushed peanuts over the salad and finish with an extra drizzle of chili oil or Sriracha if desired. Serve immediately to enjoy the contrast of textures and flavors.

Notes

  • For less heat, use neutral oil instead of chili oil and omit or reduce Sriracha in the dressing.
  • If you prefer a gluten-free version, substitute soy sauce with tamari or coconut aminos.
  • The crispy rice is best served immediately as it will lose its crunch if left to sit too long.
  • Feel free to add other fresh vegetables like shredded carrots or radishes to the salad for more variety.
  • This recipe can easily be doubled for larger servings.

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