Looking for a delicious and easy-to-make salad that’s perfect for any occasion? Look no further than this Crispy Rice Salad with Peanut-Chili Dressing! Packed with vibrant flavors and textures, this dish is sure to impress your taste buds and your guests.

Why You’ll Love This Recipe?

Great flavors: The combination of crispy rice, fresh veggies, and a creamy peanut-chili dressing creates a flavor explosion in every bite.
Quick prep time: With simple ingredients and easy-to-follow instructions, this recipe can be whipped up in no time.

Perfect for meal prep: Make a big batch of this salad and enjoy it throughout the week for a quick and satisfying meal.

Ingredient Notes:

For the Crispy Chili Rice:

Cooked jasmine rice: Adds a crispy texture to the salad.

Chili oil (or neutral oil): Adds a spicy kick, but you can use a milder oil if you prefer.
Soy sauce: Adds umami flavor to the rice.

For Salad Base:

Shelled edamame: Adds protein and a pop of color.
Ripe avocado: Creamy and rich, adds a delicious contrast to the crunchy veggies.
English cucumber: Adds freshness and crunch.

Red bell pepper: Sweet and colorful addition to the salad.
Spring onions, fresh coriander, fresh dill: Adds freshness and herbaceous notes.
Crushed peanuts: Adds crunch and nuttiness.

For the Peanut-Chili Dressing:

Creamy peanut butter: Adds richness and nutty flavor.
Garlic cloves: Adds a savory kick.

Sriracha: Adds heat, adjust to taste.
Rice vinegar: Adds tanginess.
Soy sauce: Adds depth of flavor.

Water: Thins out the dressing to desired consistency.

Step-by-Step Instructions:

In a large skillet, heat chili oil over medium heat. Add cooked jasmine rice and soy sauce, stirring occasionally until the rice is crispy.
In a large bowl, combine the crispy rice, shelled edamame, diced avocado, sliced cucumber, sliced red bell pepper, spring onions, coriander, dill, and crushed peanuts.

In a small bowl, whisk together peanut butter, minced garlic, Sriracha, rice vinegar, soy sauce, and water to create the dressing.
Drizzle the dressing over the salad and toss gently to combine.
Serve the salad topped with extra crushed peanuts and chili flakes, if desired.

Helpful Tips:

To make this recipe gluten-free, use tamari instead of soy sauce.
For a protein boost, add grilled chicken or tofu to the salad.
Store the dressing separately and add it to the salad just before serving for optimal freshness.

Expert Tips for the Best Results:

Use day-old rice for the crispy rice for better texture.
Adjust the amount of Sriracha in the dressing to suit your spice preference.
For a burst of freshness, squeeze some lime juice over the salad before serving.

Serving Suggestions:

This Crispy Rice Salad pairs perfectly with grilled shrimp skewers and a refreshing cucumber mint cooler.

Crispy Rice Salad with Peanut-Chili Dressing

Storage and Reheating Tips:

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Reheat the crispy rice in a skillet over medium heat to regain its crispiness.

Frequently Asked Questions:

Can I use brown rice instead of jasmine rice? Yes, but the texture of the crispy rice may differ slightly.

How long will the dressing last in the refrigerator? The dressing can be stored in the refrigerator for up to a week.
Can I omit the peanuts for a nut-free version? Yes, feel free to omit the peanuts or substitute with sunflower seeds for crunch.

Conclusion:

Give this Crispy Rice Salad with Peanut-Chili Dressing a try and prepare to be amazed by the explosion of flavors and textures in every bite. Whether you’re looking for a quick and easy meal or a show-stopping dish for your next gathering, this recipe is sure to impress. Share your feedback and enjoy every delicious bite!