I can’t wait to share this Crispy Rice Salad with Peanut-Chili Dressing Recipe with you — it’s a total game-changer when you want a salad that feels both fresh and satisfying. The magic really happens when those crispy, chili-infused rice bites meet the creamy avocado and crunchy bell peppers, all tossed in a bold peanut-chili dressing that brings everything to life. Honestly, this salad works beautifully as a light lunch, a hearty side dish, or even a crowd-pleasing appetizer when you’re entertaining friends.

What makes this Crispy Rice Salad with Peanut-Chili Dressing Recipe stand out is how it balances textures and flavors so perfectly. I love serving it in warmer months because it’s cool and crisp but still packs a punch with those layers of chili, peanuts, and fresh herbs. Plus, it’s really flexible, so you can adjust the heat or protein to suit exactly what you’re craving. I’ve made it countless times, and it never fails to bring smiles around the table.

Ingredients You’ll Need

This recipe is all about fresh, vibrant ingredients that bring crunchy, creamy, and spicy elements together. When you shop, look for ripe avocados and fresh herbs — they make all the difference. And, if you like a little extra zing, don’t forget the chili oil and Sriracha.

Cooked jasmine rice: Use day-old rice if you can — it crisps up beautifully without getting mushy.
Chili oil: Adds a smoky heat; adjust to your spice tolerance or substitute with a neutral oil if you prefer milder.
Soy sauce: Brings umami and saltiness that tie the dressing and rice together.
Shelled edamame: A fantastic plant-based protein that adds a subtle sweetness and texture.
Ripe avocado: Creamy and cooling, it contrasts perfectly with the chili heat.
English cucumber: Thin slices add crunch without overpowering.
Red bell pepper: Sweetness and vibrant color make this salad so inviting.
Spring onions: Both white and green parts bring mild oniony freshness.
Fresh coriander (cilantro): Bright, herby notes that elevate the whole salad.
Fresh dill: Adds a subtle anise-like aroma — a surprising but delicious touch.
Crushed peanuts: For garnish; they add crunch and nutty richness.
Creamy peanut butter: The star of the dressing, creamy and nutty for luscious texture.
Garlic cloves: Minced fresh garlic adds punch; adjust amount for your taste.
Sriracha: Optional but I recommend it for a great chili kick.
Rice vinegar: Provides the perfect balance of acidity to the dressing.
Water: Used to thin the dressing to your desired consistency.

Variations

One of the best things about this Crispy Rice Salad with Peanut-Chili Dressing Recipe is how easy it is to make your own. I love mixing it up based on the season or pantry staples—you really can’t go wrong here.

Protein boost: Add grilled chicken, shrimp, or tofu if you want a heartier meal. Personally, grilled shrimp with this salad is a favorite quick dinner combo.
Less spice: If you’re sensitive to heat, cut back on chili oil and omit the Sriracha; the peanut butter dressing still delivers tons of flavor.
Seasonal greens: Swap or add in kale, spinach, or arugula for more veggies and texture—I’ve done this when I want a leafy green boost.
Nut-free: Use sunflower seed butter instead of peanut butter and skip the peanuts for a nut-free option that’s just as tasty.
Crunch variation: Toast sesame seeds or pumpkin seeds as a garnish for different textures and nutty flavors.

How to Make Crispy Rice Salad with Peanut-Chili Dressing Recipe

Step 1: Crispy Chili Rice Magic

Start with cold, cooked jasmine rice—leftover rice from the fridge works wonders here. Heat your chili oil in a non-stick pan over medium heat, then spread the rice out evenly so it forms little crispy clusters. Let it cook undisturbed for a few minutes until the bottom is golden and crunchy, then gently toss and repeat until most of the rice has a lovely, crispy texture. Keep an eye on the heat so nothing burns, and stir gently to keep the clusters intact.

Step 2: Prep the Fresh Salad Base

While your rice is crisping, get busy with the fresh ingredients. Dice the avocado, thinly slice cucumber, bell pepper, and spring onions, and roughly chop your coriander and dill. If you’re using frozen edamame, thaw them under cold water and pat dry before adding. Prepping everything early means you can toss the salad quickly once your rice is ready.

Step 3: Whip Up the Peanut-Chili Dressing

In a small bowl, combine creamy peanut butter, minced garlic, Sriracha, rice vinegar, and soy sauce. Stir vigorously while gradually adding water until the dressing reaches a smooth, pourable consistency. Taste and tweak – maybe a little more vinegar for tang, or extra Sriracha if you like it hot. This dressing is my go-to for adding creamy heat and depth without overpowering the salad’s other fresh notes.

Step 4: Toss It All Together

In a large bowl, gently fold the crispy rice and salad veggies together, then pour on the dressing and toss lightly to coat evenly — be gentle so your crispy rice doesn’t lose its crunch too quickly. Sprinkle a good handful of crushed peanuts on top last for maximum texture contrast. I recommend serving this immediately, as the rice crisps soften over time.

How to Serve Crispy Rice Salad with Peanut-Chili Dressing Recipe

Crispy Rice Salad with Peanut-Chili Dressing Recipe - Recipe Image

Garnishes

I swear by a final sprinkle of crushed peanuts and extra fresh coriander for garnishing — it adds that gorgeous visual pop and a fresh crunch. Sometimes, if I’m feeling adventurous, I throw in a few red chili flakes on top to give it a little sparkle of heat that wakes up your palate with every bite.

Side Dishes

This salad pairs wonderfully with simple grilled meats like chicken skewers or fish, but it’s also perfectly satisfying on its own if you’re after a lighter meal. I’ve also served it alongside sticky ribs or crisp spring rolls for a delicious mix of textures and flavors.

Creative Ways to Present

For dinner parties, I love serving this crispy rice salad in individual clear glass jars or wide-rimmed bowls so all the layers are visible. It makes the vibrant colors stand out and feels so fresh and inviting. You can even drizzle extra dressing on top table-side for a little interactive fun.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salad and dressing separately in airtight containers. The dressing will keep well in the fridge for up to a week, and the salad for 1-2 days, but keep in mind the crispy rice will lose some crunch. I like to store the crispy rice in its own container to help it stay as crispy as possible until you’re ready to eat.

Freezing

I don’t recommend freezing this salad because fresh veggies and crispy rice don’t freeze well—they’d get soggy and lose their texture. The peanut-chili dressing, however, freezes fine if stored in a sealed jar separately, but thaw it gently in the fridge before using.

Reheating

To reheat leftover crispy rice, I pop it in a hot, dry skillet for a few minutes to refresh the crispiness. Avoid microwaving the full salad because it wilts the veggies and softens the rice too much. Once heated, toss it back with fresh salad ingredients and chilled dressing for the best experience.

FAQs

Can I make the Crispy Rice Salad with Peanut-Chili Dressing Recipe vegan?

Absolutely! This recipe is naturally vegan if you use soy sauce instead of fish sauce and ensure your chili oil doesn’t contain any animal products. The peanut butter provides rich creaminess, making it satisfying without dairy or eggs.
What’s the best way to get the rice crispy without burning it?

Using day-old, cold jasmine rice is key because it’s less sticky and fries up nicely. Heat the chili oil over medium heat and let the rice cook without stirring too often, so it can form those delicious golden clusters before gently turning it for even crisping.
Can I make the peanut-chili dressing ahead of time?

Yes! The dressing actually tastes even better after sitting in the fridge for a few hours since the flavors meld beautifully. Just give it a good stir before tossing with the salad.
How spicy is this salad, and can I adjust the heat?

The heat level depends on how much chili oil and Sriracha you add — it’s flexible! Start with a smaller amount if you’re sensitive to spice and add more once you’ve tasted. The creamy peanut butter also helps mellow the heat for a well-balanced flavor.
Is it better to serve this salad immediately?

Yes, serving it right after tossing preserves the crispy texture of the rice. If left to sit too long, the rice softens, but you can refresh it by reheating as described in the reheating tips.

Final Thoughts

This Crispy Rice Salad with Peanut-Chili Dressing Recipe has become one of those dishes I reach for when I want something bright, flavorful, and just a little bit special without spending all day in the kitchen. It’s a perfect balance of crunchy and creamy, fresh and spicy, and I love sharing it with friends who always ask for the recipe. So go ahead, give it a try—I’m confident you’ll find it a delicious new favorite in your rotation too.