Crispy Rice Salad with Peanut-Chili Dressing Recipe
A vibrant and crunchy Crispy Rice Salad featuring warm, golden-baked jasmine rice crispies combined with fresh vegetables and herbs, all tossed in a flavorful peanut-chili dressing. This dish offers a delightful contrast of textures and a balance of spicy, tangy, and savory flavors, making it perfect as a light meal or side dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: Asian Fusion
- Diet: Vegetarian
Ingredients
Scale
Salad
- 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 and green parts)
- 1/2 cup fresh coriander (cilantro) (chopped)
- 1/4 cup fresh dill (roughly chopped)
- 1/4 cup crushed peanuts
Dressing and Seasoning
- 1–2 tbsp chili oil (or neutral oil, if less heat preferred)
- 2 tbsp soy sauce
- 3 tbsp creamy peanut butter
- 1–3 garlic cloves (minced, to taste)
- 1–2 tsp Sriracha (optional, omit or reduce for milder flavor)
- 2 tbsp rice vinegar
- 2–4 tbsp water (to thin)
Instructions
- Prepare the salad mixture: In a large bowl, combine the shelled edamame, diced avocado, thinly sliced cucumber, red bell pepper, spring onions, chopped coriander, and dill. Gently mix to blend the fresh ingredients together while maintaining their textures.
- Crisp the rice: Preheat your oven to 425°F (220°C). Spread the cooked jasmine rice evenly on a baking tray. Drizzle with chili oil or a neutral oil (depending on heat preference) and soy sauce. Toss the rice to coat it evenly with the oil and soy sauce. Bake in the preheated oven for 20 minutes, stirring at 10 and 15 minutes intervals to ensure even crisping, until the rice turns deep golden brown and crispy. Alternatively, air fry the rice at 400°F for 12 to 14 minutes, shaking the basket halfway through cooking to crisp evenly.
- Make the peanut-chili dressing: In a small bowl, whisk together creamy peanut butter, minced garlic, Sriracha (if using), rice vinegar, soy sauce, and enough water to create a smooth, pourable dressing. Taste and adjust the heat or saltiness according to your preference.
- Toss and serve: Pour the peanut-chili dressing over the salad mixture and toss gently until all vegetables and herbs are coated. Top the salad with the warm, crispy rice and gently mix to combine, preserving the crunchy texture. Sprinkle crushed peanuts over the top and finish with an extra drizzle of chili oil or Sriracha if additional heat is desired. Serve immediately to enjoy the contrast of warm crispy rice and fresh vegetables.
Notes
- The rice crisps best if spread out in a single layer on the baking tray to allow even airflow and caramelization.
- Adjust the amount of chili oil and Sriracha in the dressing based on your preferred spice level.
- Use day-old jasmine rice or rice cooled completely to ensure crispiness when baked or air-fried.
- This salad is best consumed right after assembly to maintain the crisp texture of the rice.
- Feel free to substitute edamame with other legumes or add your favorite crunchy vegetables.
Keywords: crispy rice salad, peanut-chili dressing, baked rice, Asian salad, vegetarian salad, crunchy salad
