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Crispy Rice Salad with Peanut

Crispy Rice Salad with Peanut: A Flavorful Crunch Fest!

Crispy Rice Salad with Peanut is a quick, vegan dish that brings vibrant flavors and delightful textures to your table.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Southeast Asian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Cooked Jasmine Rice Use cold, day-old rice for better crisping and texture.
  • 2 tbsp Chili Oil Adds delightful heat; substitute with neutral oil for a milder flavor.
  • 2 tbsp Soy Sauce Enhances umami flavor; choose tamari for a gluten-free option.
  • 1 cup Shelled Edamame Use thawed if frozen.
  • 1 medium Avocado Adds creaminess; swap for silken tofu for a nut-free version.
  • 1 medium Cucumber Provides a refreshing crunch.
  • 1 medium Red Bell Pepper Contributes sweetness; any sweet pepper can work as a substitute.
  • 2 medium Spring Onions Imparts a mild onion flavor; green onions are an easy replacement.
  • 1/4 cup Fresh Coriander (Cilantro) Adds a herbaceous lift.
  • 1 tbsp Fresh Dill Gives a unique flavor twist; omit for a more straightforward herb profile.
  • 1/4 cup Crushed Peanuts Brings a nutty crunch; skip for nut-free diets.
For the Dressing
  • 1/2 cup Creamy Peanut Butter Acts as the base of the dressing; tahini or seed butter are great nut-free alternatives.
  • 2 cloves Garlic Provides depth; adjust according to your taste preferences.
  • 1 tbsp Sriracha Adds spice to the dressing; omit for a milder taste.
  • 2 tbsp Rice Vinegar Balances flavors with acidity.
  • 3 tbsp Water Used to achieve desired dressing consistency.

Equipment

  • Mixing bowl
  • Baking Tray
  • whisk

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine the shelled edamame, diced avocado, sliced cucumber, chopped red bell pepper, minced spring onions, and fresh coriander. Toss gently to mix well.
  2. Preheat your oven to 425°F (220°C). Spread the day-old cooked jasmine rice evenly on a baking tray lined with parchment paper. Drizzle with chili oil and soy sauce, then toss thoroughly. Bake for about 20 minutes, stirring halfway through, until golden brown and crispy.
  3. In a small bowl, combine creamy peanut butter, minced garlic, Sriracha, rice vinegar, and soy sauce. Gradually add water, whisking until smooth and pourable. Adjust flavors as necessary.
  4. Once the crispy rice is ready, remove it from the oven and let it cool slightly. Drizzle the dressing over the salad ingredients, gently toss to combine, and top with warm crispy rice and crushed peanuts.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 50gProtein: 15gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 600mgPotassium: 750mgFiber: 8gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Store leftover salad and crispy rice separately in airtight containers for up to 3 days. Reheat crispy rice in the oven for best texture.

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