Description
Crispy Rice Salad with Peanut-Chili Dressing is a vibrant, plant-based dish that combines golden fried jasmine rice with protein-rich edamame, creamy avocado, and fresh herbs. Tossed in a bold peanut-chili dressing, this salad is not only visually appealing but also packed with flavor and nutrients. Ideal for busy days, it can be prepared in just 20 minutes, making it a perfect choice for lunch or as a side at gatherings. Enjoy it over mixed greens, in lettuce wraps, or paired with crunchy tortilla chips for an unforgettable meal that’s sure to impress.
Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 cup shelled edamame
- 1 ripe avocado
- 1 English cucumber
- 1 red bell pepper
- Fresh herbs (coriander and dill)
- 3 tbsp creamy peanut butter
- 2 tbsp soy sauce
- Chili oil (or neutral oil)
Instructions
- In a large bowl, mix edamame, avocado, cucumber, bell pepper, spring onions, coriander, and dill.
- Preheat the oven to 425°F (220°C). Spread cooked rice on a baking tray; drizzle with chili oil and soy sauce. Bake for 20 minutes until crispy.
- In a small bowl, whisk together peanut butter, minced garlic, Sriracha (if desired), rice vinegar, soy sauce, and water until smooth.
- Combine the salad mixture with the dressing and top with warm crispy rice. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg