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This colorful vegan Crispy Rice Salad combines golden toasted jasmine rice, filling edamame, smooth avocado, and garden-fresh herbs, all coated in a rich and spicy peanut-chili sauce. It's my favorite dish when I'm craving different textures that also packs great nutritional value.
I came up with this dish during a hectic workweek when I needed something I could make in advance that wouldn't be boring. The mix of crunchy rice against smooth avocado has made this a top pick when buddies drop by for laid-back meals.
What You'll Need
- Cooked jasmine rice: Rice that's been sitting in the fridge overnight works way better since it has dried out a bit and gets crunchier
- Chili oil: Adds spiciness and a lovely red color to your rice; go easy if you can't handle heat
- Soy sauce: Brings that savory kick and helps the rice turn beautifully brown
- Shelled edamame: Gives you plant-based protein and nice texture; try to grab frozen organic ones
- Ripe avocado: Adds that buttery smoothness and good fats; pick ones that give a little when you press them
- English cucumber: Brings cool crispness and juiciness; grab ones with firm skin and no squishy spots
- Red bell pepper: Offers natural sugar and vitamin C; look for shiny ones with sturdy stems
- Spring onions: Give a gentler onion flavor than regular ones, adding both snap and aroma
- Fresh coriander: Adds zesty freshness to the whole dish; always pick bunches with bright, perky leaves
- Fresh dill: Brings surprising herby notes that work amazingly with the peanut sauce
- Crushed peanuts: Add that must-have crunch factor and boost the peanutty flavor in the dressing
- Creamy peanut butter: Makes the thick, luxurious base for your sauce; the natural kind works best
- Garlic cloves: Add that essential flavor punch; pick solid bulbs that haven't started sprouting
- Sriracha: Gives adjustable heat with a hint of sweetness; skip it if you want something milder
- Rice vinegar: Adds the tang needed to cut through the rich peanut butter
- Soy sauce: Enhances the umami flavors and seasons everything perfectly
- Water: Lets you make the sauce exactly as thick or thin as you want it
Tasty Crispy Rice Salad with Peanut-Chili Dressing Steps
- Mix Your Fresh Stuff:
- Throw all your fresh ingredients into a big bowl so you'll have space to mix everything later. Make sure your edamame isn't frozen anymore and cut the avocado right before you mix it in so it doesn't turn brown. I like to cut my cucumber and peppers really thin so they soak up more of the yummy dressing.
- Make Your Rice Crunchy:
- Lay your cooked rice flat on a baking tray. Pour the chili oil and soy sauce all over it, making sure it's evenly covered. Cook it at 425°F for 20 minutes, but stir it a few times so it browns evenly. You'll know it's ready when it turns golden and makes a crunchy sound. The best crunchy bits happen in those final minutes, so don't cut this part short.
- Mix Up Your Dressing:
- Put the peanut butter in a bowl first, then add your garlic, sriracha, rice vinegar, and soy sauce. Slowly add water while you keep stirring until it's thick enough to stick to a spoon but still pourable. I usually give it a taste here and often add a bit more vinegar to make it brighter.
- Put It All Together:
- Pour most of your dressing over the veggies and mix gently. Add the warm crunchy rice and fold it in carefully. Don't mix too much because you want to keep some parts crunchy and others fresh. Share it out onto plates, sprinkle with crushed peanuts, and drizzle the rest of the dressing on top. Eat it right away while the rice is still warm and crispy.
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The sauce really makes this dish special. I tried using almond butter once when I ran out of peanut butter, and while it wasn't bad, it didn't have that special richness that only peanuts can give. My sis who doesn't eat meat asks for this every time she visits and has started cooking it for her own get-togethers too.
Prep Ahead Tricks
You can get a head start on this salad to cut down on cooking time. Chop everything except the avocado and keep it in a sealed container for up to a day. You can make the dressing three days early and keep it in the fridge - just stir it again before using or add a little water if it gets too thick. For the best crunch factor, cook your rice right when you're ready to eat.
Ingredient Alternatives
Don't stress if you're missing something from the shopping list. You can use quinoa or brown rice instead of jasmine for extra nutrients, though they won't get quite as crunchy. Almond butter works instead of peanut butter if you want a different taste. Any herbs you've got will do the trick in this flexible dish. The veggies are totally swappable based on what's in season - try grated carrots, snow peas, or sliced radishes.
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Food Heritage Background
This mix-and-match dish pulls ideas from several Asian food traditions. The crunchy rice technique borrows from Korean nurungji and Chinese claypot rice, where folks love that crispy bottom layer. The peanut sauce takes cues from Thai cooking, where nutty sauces go great with fresh herbs and veggies. I've mixed these ideas into something that feels both familiar yet new, great for introducing Asian flavors to folks who might not know them well.
What To Pair It With
This salad stands on its own as a full meal but goes really well with other foods too. Serve it alongside grilled tofu or tempeh if you want even more protein. For a dinner party, start with some simple miso soup and end with fresh fruit. Leftovers pack up nicely for lunch the next day, though the rice won't be as crunchy. I often make extra dressing to use throughout the week on basic green salads or as something to dip spring rolls in.
Frequently Asked Questions
- → What’s the trick for crispy rice?
Spread cooked jasmine rice on a tray, drizzle on soy sauce and chili oil, then bake at 425 °F for 20 minutes, stirring once. You can also crisp it up in an air fryer at 400 °F for about 12–14 minutes.
- → Can this dish be prepped ahead?
Definitely! Prep the salad and dressing ahead of time. Chill each in separate containers, then mix everything right before serving to keep it fresh and crunchy.
- → What’s a good swap for peanut butter in the dressing?
Not into peanuts? Try almond butter, cashew butter, or tahini instead. Tweak the flavor a bit to suit your taste.
- → How can I make it hotter?
Want more heat? Toss in extra chili flakes, chili oil, or a splash of Sriracha. Adjust to your liking!
- → Is this OK for gluten-free diets?
Absolutely! Just replace soy sauce with tamari or other gluten-free options. Double-check the rest of the ingredients too.
- → What’s the best way to store leftovers?
Pop leftovers into an airtight container and refrigerate for up to 2 days. Keep the rice and dressing separate so they stay fresh and crisp.