Description
This Crispy Rice Salad with Peanut-Chili Dressing is a vegan, high-protein dish featuring crunchy jasmine rice, vibrant vegetables, and a spicy creamy dressing. Packed with 29g of plant-based protein, it’s both satisfying and perfect for meal prep.
Ingredients
For the Crispy Chili Rice:
2 cups cooked jasmine rice
1-2 tbsp chili oil (or neutral oil)
2 tbsp soy sauce
For the Salad Base:
1 cup shelled edamame (thawed)
1 ripe avocado (diced)
1 English cucumber (thinly sliced)
1 red bell pepper (thinly sliced)
3 spring onions (sliced, white and green parts)
1/2 cup fresh coriander (chopped)
1/4 cup fresh dill (chopped)
1/4 cup crushed peanuts
Optional: chili flakes or a drizzle of Sriracha
For the Peanut-Chili Dressing:
3 tbsp creamy peanut butter
1-3 garlic cloves (minced)
1-2 tsp Sriracha (optional)
2 tbsp rice vinegar
2 tbsp soy sauce
2-4 tbsp water (to thin)
Instructions
1. In a large bowl, combine edamame, avocado, cucumber, bell pepper, spring onions, coriander, and dill.
2. Preheat oven to 425°F (220°C). Spread cooked rice on a tray. Drizzle with chili oil and soy sauce. Toss to coat.
3. Bake for 20 minutes, stirring at 10 and 15 minutes until crispy and golden. Or air-fry at 400°F for 12–14 minutes, shaking halfway.
4. Whisk peanut butter, garlic, Sriracha, rice vinegar, soy sauce, and water in a small bowl until smooth and pourable.
5. Drizzle dressing over salad and toss gently.
6. Top with crispy rice and sprinkle crushed peanuts.
7. Finish with chili flakes or extra Sriracha if desired. Serve immediately.
Notes
Use leftover rice for extra crispiness.
Add crispy tofu or shredded cabbage for a heartier version.
Adjust Sriracha based on your spice preference.
Keep rice and dressing separate for meal prep and mix before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Baking, Air-Frying
- Cuisine: Vegan