Description
This Crispy Rice Salad with Peanut-Chili Dressing is a flavorful and satisfying dish that combines crispy chili rice with a variety of fresh vegetables and a creamy peanut-chili dressing.
Ingredients
Scale
Crispy Chili Rice:
- 2 cups cooked jasmine rice
- 1–2 tbsp chili oil (or neutral oil)
- 2 tbsp soy sauce
Salad Base:
- 1 cup shelled edamame
- 1 ripe avocado (diced)
- 1 English cucumber (thinly sliced)
- 1 red bell pepper (thinly sliced)
- 3 spring onions thinly sliced
- 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
- 1–2 tsp Sriracha
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 2–4 tbsp water
Instructions
- Prepare the Crispy Chili Rice: Mix cooked jasmine rice with chili oil and soy sauce, then spread on a baking sheet and bake until crispy.
- Prepare the Salad Base: Combine edamame, avocado, cucumber, bell pepper, spring onions, coriander, dill, and peanuts in a bowl.
- Make the Peanut-Chili Dressing: Whisk together peanut butter, garlic, Sriracha, rice vinegar, soy sauce, and water until smooth.
- Assemble the Salad: Toss the crispy rice with the salad base, drizzle with the dressing, and top with extra chili flakes if desired.
Notes
- You can customize this salad by adding or substituting your favorite vegetables or protein sources.
- Adjust the amount of chili oil and Sriracha in the dressing to suit your spice preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg