Crispy Rice Salad with Peanut-Chili Dressing
Experience vibrant flavors with our Crispy Rice Salad with Peanut-Chili Dressing! Quick to make and delicious – try this recipe today!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: About 4 servings 1x
- Category: Main
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 cup shelled edamame
- 1 ripe avocado (diced)
- 1 English cucumber (thinly sliced)
- 1 red bell pepper (sliced or diced)
- 3 spring onions (sliced)
- 1/2 cup fresh coriander (chopped)
- 3 tbsp creamy peanut butter
- 2 tbsp rice vinegar
- Chili oil or neutral oil
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, mix edamame, avocado, cucumber, red bell pepper, spring onions, coriander, and dill.
- Spread cooked jasmine rice on a baking tray; drizzle with chili oil and soy sauce. Bake for about 20 minutes until crisp.
- In a small bowl, whisk together peanut butter, minced garlic, Sriracha (optional), rice vinegar, soy sauce, and water until smooth.
- Combine the salad mix with the dressing and top with crispy rice. Serve immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg