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The Best Crispy Rice Salad with Veggies and Peanut Dressing

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This colorful and vibrant salad combines crispy rice with fresh veggies, creamy peanut dressing, and a zesty kick. It’s a perfect balance of crunchy, creamy, and tangy flavors that will delight your taste buds. Whether you’re enjoying it as a main dish or a side, it’s a delicious and satisfying meal!

Ingredients

Scale

For the Crispy Rice:

  • 2 cups pre-cooked rice (cooled)
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon chili crunch oil
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 lime (zest from whole, juice from ½)

For the Salad:

  • 5 mini cucumbers (thinly sliced)
  • 2 avocados (cubed)
  • 1 red bell pepper (chopped)
  • 3–5 green onions (chopped)
  • 2 cups red cabbage (finely sliced)
  • 1 cup unsalted peanuts (chopped)
  • 1 cup edamame (shelled and cooked)
  • 1 cup fresh basil (chopped)
  • ½ cup cilantro (chopped)

For the Creamy Peanut Ginger Dressing:

  • ¼ cup peanut butter (65g)
  • 3 tablespoons olive oil
  • 3 tablespoons rice vinegar
  • 3 cloves garlic (minced)
  • ½ lime (juiced)
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons soy sauce
  • 1 ½ tablespoons maple syrup
  • 1 inch fresh ginger (grated)

Instructions

Make the Crispy Rice

  1. Preheat the Oven: Preheat the oven to 400˚F (200˚C).
  2. Prepare Rice: In a bowl, combine the cooked rice, chili garlic sauce, chili crunch oil, sesame oil, soy sauce, lime zest, and lime juice. Stir well to combine.
  3. Bake: Spread the rice mixture evenly on a baking sheet and bake for 25–35 minutes, tossing halfway, until the rice is crispy. Let cool slightly.

Prepare the Salad

  1. Combine Ingredients: In a large bowl, add the sliced cucumbers, cubed avocados, chopped red bell pepper, green onions, shredded red cabbage, chopped peanuts, cooked edamame, basil, and cilantro. Stir to mix everything evenly.

Make the Peanut Dressing

  1. Blend Dressing: In a small blender, combine peanut butter, olive oil, rice vinegar, minced garlic, lime juice, toasted sesame oil, soy sauce, maple syrup, and grated ginger. Blend until smooth and creamy.
    Note: If a blender isn’t available, whisk the ingredients by hand, finely mincing the garlic first.

Assemble the Salad

  1. Mix Salad: Add the crispy rice to the bowl with the vegetables. Pour the peanut dressing over the top and toss until everything is evenly coated.

Serve

  1. Plate and Enjoy: Serve immediately. Store leftovers in an airtight container in the fridge for up to 3 days.

Notes

  • The crispy rice can be made ahead and stored for a crunchy topping any time.
  • For added protein, you can toss in grilled chicken or tofu.
  • Customize the veggies based on what’s in season or what you have on hand.

Nutrition

Find it online: https://easyfoodflash.com/the-best-crispy-rice-salad-with-veggies-and-peanut-dressing/