Crispy Rice Salad with Peanut-Chili Dressing Recipe
A vibrant and crunchy Crispy Rice Salad tossed with a flavorful peanut-chili dressing. This fresh salad combines crispy jasmine rice, colorful vegetables, and herbs, enhanced with a creamy, spicy peanut dressing that perfectly balances heat, tang, and umami. Ideal as a light meal or side dish with an Asian-inspired twist.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Vegetarian
Ingredients
Scale
Crispy Chili Rice
- 2 cups cooked jasmine rice
- 1–2 tbsp chili oil (or neutral oil for less heat)
- 2 tbsp soy sauce
Salad Base
- 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
- Optional: extra chili flakes
Peanut-Chili Dressing
- 3 tbsp creamy peanut butter
- 1–3 garlic cloves, minced (to taste)
- 1–2 tsp Sriracha (optional – omit or reduce for milder)
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 2–4 tbsp water (to thin)
Instructions
- Prepare the Crispy Chili Rice: Heat a non-stick skillet over medium-high heat. Add the chili oil and cooked jasmine rice. Spread the rice out evenly and let it cook undisturbed for 3-5 minutes to form a crispy crust. Flip or stir gently to crisp the other side for an additional 3-5 minutes. Stir in the soy sauce and remove from heat.
- Make the Peanut-Chili Dressing: In a bowl, whisk together creamy peanut butter, minced garlic, Sriracha (if using), rice vinegar, and soy sauce. Gradually add water, 1 tablespoon at a time, whisking until you reach a smooth, pourable consistency that coats the back of a spoon.
- Assemble the Salad Base: In a large mixing bowl, combine the shelled edamame, diced avocado, sliced cucumber, red bell pepper, spring onions, chopped coriander, and chopped dill. Toss gently to mix without mashing the avocado.
- Combine Salad and Dressing: Pour the peanut-chili dressing over the salad base and toss gently to coat all the ingredients evenly.
- Serve with Crispy Rice and Peanuts: Transfer the dressed salad to serving bowls or plates. Top with the crispy chili rice and sprinkle with crushed peanuts and optional chili flakes for extra heat.
Notes
- To make cooking the rice easier, use leftover rice that’s been chilled; it crisps better than freshly cooked hot rice.
- Adjust the amount of chili oil and Sriracha based on your preferred spice level.
- For a nut-free version, substitute peanut butter with tahini and omit crushed peanuts.
- This salad can be served chilled or at room temperature.
- For added protein, grilled chicken or tofu can be included.
Keywords: crispy rice salad, peanut chili dressing, Asian salad, vegetarian salad, edamame salad, avocado salad, spicy peanut dressing