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Crispy Rice Salad with Peanut-Chili Dressing

Crispy Rice Salad with Peanut-Chili Dressing

Experience a delightful Crispy Rice Salad with Peanut-Chili Dressing, packed with colorful veggies and spices, perfect for a healthy meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Cooked Jasmine Rice Can substitute with brown rice for a nuttier taste.
  • 2 tablespoons Chili Oil Use neutral oil if a milder flavor is preferred.
  • 2 tablespoons Soy Sauce Swap with tamari for a gluten-free option.
  • 1 cup Shelled Edamame Can use frozen, thawed edamame.
  • 1 medium Avocado Omit if lowering fat content.
  • 1 medium English Cucumber Zucchini can be a substitute.
  • 1 medium Red Bell Pepper Can replace with any color of pepper or omit.
  • 2 stalks Spring Onions Chives can substitute nicely.
  • ¼ cup Fresh Coriander (Cilantro) Omit if not a fan.
  • 2 tablespoons Fresh Dill Parsley can be used instead.
For the Dressing
  • ¼ cup Crushed Peanuts Sunflower seeds work as a nut-free substitute.
  • 3 tablespoons Creamy Peanut Butter Swap for sunflower seed butter for a nut-free version.
  • 1 clove Garlic Fresh minced garlic is preferable.
  • 1 tablespoon Sriracha Adjust based on heat preference.
  • 2 tablespoons Rice Vinegar Apple cider vinegar can replace it if needed.
  • 3 tablespoons Water Adjust as necessary for desired consistency.

Equipment

  • Oven
  • Mixing Bowl
  • baking tray
  • whisk

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine the shelled edamame, diced avocado, sliced English cucumber, and chopped red bell pepper. Add in freshly chopped spring onions, cilantro, and dill for an extra burst of flavor. Gently toss the vegetables together until evenly mixed, creating a colorful and vibrant base for your Crispy Rice Salad.
  2. Preheat your oven to 425°F (220°C). Spread the cold cooked jasmine rice evenly on a baking tray, ensuring it's not clumped together. Drizzle the rice with chili oil and soy sauce, tossing to coat. Bake for 20 minutes, stirring halfway through, until the rice reaches a golden color and becomes crispy.
  3. While the rice is baking, prepare the zesty peanut-chili dressing. In a medium bowl, whisk together the creamy peanut butter, minced garlic, Sriracha (if using), rice vinegar, soy sauce, and water until smooth and well combined.
  4. Once the crispy rice is finished and has cooled slightly, pour the dressing over the bowl of fresh veggies. Gently toss everything together to evenly coat the salad in the delicious peanut-chili dressing. Top with the warm crispy rice and serve immediately for maximum crunch and freshness.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gSodium: 600mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 800IUVitamin C: 35mgCalcium: 50mgIron: 2mg

Notes

Store the crispy rice and salad components in separate airtight containers for up to 3 days. Reheat the crispy rice before serving for the best texture.

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