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This vibrant vegan Crispy Rice Salad brings together golden fried jasmine rice, protein-packed edamame, creamy avocado, and fresh herbs, all tossed in a bold and creamy peanut-chili dressing. It's my go-to meal when I want something with contrasting textures that still delivers serious nutrition.
I created this recipe during a particularly busy work week when I needed something that could be prepped ahead but still taste exciting. The contrasting textures between the crispy rice and creamy avocado have made this a regular request when friends come over for casual dinners.
Ingredients
- Cooked jasmine rice: Leftover day-old rice works best as it has less moisture and crisps up more easily
- Chili oil: Provides both heat and a beautiful red hue to the rice; use less for a milder flavor
- Soy sauce: Adds umami depth and helps the rice develop a gorgeous caramelization
- Shelled edamame: Adds plant protein and a satisfying bite; look for frozen organic options
- Ripe avocado: Provides creaminess and healthy fats; choose slightly firm but yielding to gentle pressure
- English cucumber: Adds refreshing crunch and hydration; select ones with tight skin and no soft spots
- Red bell pepper: Brings natural sweetness and vitamin C; pick glossy peppers with firm stems
- Spring onions: Offer a milder onion flavor than regular onions, with both crunch and aromatics
- Fresh coriander: Brightens the whole dish with citrusy notes; always choose bunches with perky leaves
- Fresh dill: Adds unexpected herbal notes that complement the peanut dressing beautifully
- Crushed peanuts: Provide essential texture contrast and reinforce the peanut flavor in the dressing
- Creamy peanut butter: Forms the rich base of the dressing; natural varieties work best
- Garlic cloves: Provides aromatic punch; choose firm bulbs with no sprouting
- Sriracha: Adds controllable heat and slight sweetness; omit for a milder version
- Rice vinegar: Provides essential acidity to balance the rich peanut butter
- Soy sauce: Deepens the savory notes and seasons the dressing
- Water: Allows you to adjust the thickness to your preference
How To Make Crispy Rice Salad with Peanut-Chili Dressing
- Prep the Salad Base:
- Combine all your fresh ingredients in a large bowl, giving yourself plenty of room to toss everything later. The edamame should be completely thawed and the avocado should be cut just before mixing to prevent browning. I like to slice my cucumber and peppers quite thin to allow them to easily pick up the dressing.
- Create the Crispy Rice:
- Spread your cooked rice in an even layer on a baking sheet. Drizzle with the chili oil and soy sauce, ensuring even coverage. Bake at 425°F for 20 minutes, stirring a few times to promote even browning. The rice should develop a deep golden color and audible crunch. The magic happens in the last few minutes, so don't rush this step.
- Whisk the Dressing:
- Start with the peanut butter in a bowl, then add the garlic, sriracha, rice vinegar, and soy sauce. Gradually add water, whisking constantly, until you reach a consistency that will coat the back of a spoon but still pour easily. I usually taste and adjust here, often adding a touch more vinegar for brightness.
- Assemble and Serve:
- Pour about three quarters of the dressing over the vegetables and toss gently. Add the warm crispy rice and fold it in, being careful not to overmix as you want to maintain the contrast between crispy and fresh elements. Divide between plates, top with crushed peanuts, and drizzle with remaining dressing. Serve immediately while the rice is still warm and crispy.
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The dressing is truly the star of this dish. I once tried substituting almond butter when I ran out of peanut butter, and while still good, it lacked that distinctive richness that only peanuts provide. My vegetarian sister requests this dish every time she visits and has started making it for her own dinner parties.
Make Ahead Tips
This salad can be partially prepped in advance to save time. Chop all vegetables except avocado and store in an airtight container for up to 24 hours. The dressing can be made 3 days ahead and stored in the refrigerator; just whisk again before using or add a splash of water if it thickens too much. For maximum crispiness, cook the rice right before serving.
Ingredient Swaps
No need to worry if you're missing something from the ingredient list. Quinoa or brown rice can replace jasmine rice for additional nutrition, though they won't crisp quite the same way. Almond butter works in place of peanut butter for a different flavor profile. Any fresh herbs you have on hand will work beautifully in this adaptable recipe. The vegetables can be swapped based on seasonal availability; try shredded carrots, snow peas, or radishes.
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Cultural Context
This fusion dish draws inspiration from multiple Asian culinary traditions. The crispy rice technique takes cues from Korean nurungji and Chinese claypot rice, where the crispy bottom layer is prized. The peanut dressing borrows elements from Thai cuisine, where peanut sauces complement fresh herbs and vegetables. I've combined these elements into something that feels both familiar and new, perfect for introducing Asian flavors to those who might be unfamiliar with them.
Serving Suggestions
This salad makes a complete meal on its own but also pairs beautifully with other dishes. Serve alongside grilled tofu or tempeh for an even more protein-rich meal. For a dinner party, add a simple miso soup starter and fresh fruit dessert. Leftovers make an excellent packed lunch, though the rice will lose some crispness overnight. I often make a double batch of the dressing to use throughout the week on simple green salads or as a dipping sauce for spring rolls.
Frequently Asked Questions
- → How do you make rice crispy for this dish?
To make the rice crispy, spread cooked jasmine rice on a baking tray, drizzle with chili oil and soy sauce, and bake at 425 °F for 20 minutes, stirring halfway through. Alternatively, you can air fry the rice at 400 °F for 12–14 minutes.
- → Can I make this dish ahead of time?
Yes! You can prep the salad ingredients and dressing in advance. Keep them refrigerated in separate containers and combine just before serving to retain freshness and texture.
- → What can I substitute for peanut butter in the dressing?
If you’re allergic to peanuts or prefer another flavor, you can use almond butter, cashew butter, or even tahini as a substitute. Adjust for taste as needed.
- → Can I make this salad spicier?
Absolutely! Simply add extra chili flakes, Sriracha, or a drizzle of chili oil to amp up the heat. Adjust to your spice preference.
- → Is this dish suitable for gluten-free diets?
To make it gluten-free, substitute regular soy sauce with tamari or a certified gluten-free soy sauce alternative. Verify all other ingredients for gluten content.
- → What is the best way to store leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Keep the rice and the dressing separated from the salad base to preserve its crisp texture.