🌶️ Crispy Rice Salad with Peanut-Chili Dressing (Vegan + High-Protein)
Looking for your next go-to vegan lunch bowl? This Crispy Rice Salad is an explosion of textures and flavors—spicy, crunchy, creamy, and fresh—all in one bowl. It’s the kind of recipe you’ll crave for both weekday lunches and weekend dinner parties. Featuring a tangy peanut-chili dressing, golden crispy rice, and a vibrant mix of crunchy veggies and herbs, this is Asian-inspired comfort food that’s healthy and wildly satisfying.
Bonus: It’s gluten-free, high in plant protein, and easily adjustable for heat lovers or those who prefer it mild.
💡 Why You’ll Love This Crispy Rice Salad with Peanut-Chili Dressing
✅ Crispy, golden rice made in the oven or air fryer
✅ Creamy, spicy, and slightly tangy peanut-chili dressing
✅ Packed with nutrient-dense ingredients like edamame, avocado, and herbs
✅ Super flexible—use whatever fresh veggies you have
✅ Ready in under 30 minutes!
✅ Perfect for meal prep (store salad and rice separately)
🥗 How to Make Crispy Rice Salad with Peanut-Chili Dressing (Quick Overview)
Here’s a brief look at how to bring this fresh, fiery, and flavorful dish together:
Chop your veggies and herbs. In a large bowl, combine edamame, avocado, cucumber, bell pepper, spring onions, coriander, and dill.
Spread cold jasmine rice on a baking tray, drizzle with chili oil and soy sauce, and bake.
In a bowl, whisk together peanut butter, garlic, Sriracha, rice vinegar, soy sauce, and water until smooth and pourable.
Toss the salad with the dressing, then top with the warm crispy rice. Finish with crushed peanuts and a drizzle of chili oil or Sriracha if you love heat!
🥢 What to Serve with Crispy Rice Salad with Peanut-Chili Dressing
This salad is satisfying on its own, but here are some fun serving ideas:
- 🍜 With miso soup or a light veggie broth
- 🥟 Alongside steamed dumplings or vegan gyoza
- 🥬 In lettuce cups for a crunchy, low-carb wrap
- 🧊 Cold from the fridge for meal prep lunches
❓ Crispy Rice Salad with Peanut-Chili Dressing FAQs
Yes! Cold, day-old rice is perfect for crisping. Just store it in the fridge overnight.
It is if you use tamari or gluten-free soy sauce.
Yes—use seed butter like sunflower or tahini and skip the crushed peanuts.
It’s totally adjustable! Use less chili oil or omit Sriracha if you prefer mild, or double up if you’re heat-obsessed.
Yes, just make sure it’s cooked and cooled before crisping.
Keep the crispy rice and salad separate in airtight containers. Reheat the rice in the oven or air fryer before serving.
🧠 Pro Tips for the Best Crispy Rice Salad with Peanut-Chili Dressing
- Use cold, dry rice (freshly cooked rice won’t crisp properly).
- Don’t overcrowd your baking sheet—spread the rice thinly.
- Bake it a little longer for deeper color and crunch.
- Want serious crisp? Add a sprinkle of cornstarch or arrowroot before baking.
📸 Serving Tip:
This Crispy Rice Salad is best served immediately while the rice is warm and crunchy. Garnish with lime wedges, sesame seeds, or Thai basil for next-level flavor.
🔁 Variations to Try
There are so many ways to remix this Crispy Rice Salad based on what you have or what you’re craving:
- Nam Khao-Style Crispy Rice Salad – If you’re after a more traditional Lao-inspired version, check out my original Nam Khao Crispy Rice Salad recipe. It features lemongrass, lime juice, fermented elements, and deeper Southeast Asian flavors. It’s a classic—and this new version is a simplified, peanutty twist on that OG bowl.
- Crispy Rice Noodle Salad – Swap the rice for rice noodles for a light but satisfying noodle bowl. Toss with the same peanut-chili dressing and top with crushed peanuts.
- Thai-Inspired Mango Rice Salad – Add diced ripe mango for a sweet-savory contrast. Works beautifully with the creamy peanut base.
🌱 Final Thoughts
There’s something truly magical about this Crispy Rice Salad—the contrast of textures, the bold kick from chili oil, the cooling crunch of fresh veggies, and that creamy peanut-chili dressing that pulls everything together. It’s not just a salad—it’s a full-on flavor experience in a bowl.
Whether you’re new to plant-based eating or a seasoned vegan pro, this is the kind of dish that makes you say, “Wait, I could eat like this every day.” And the best part? You totally can.
Crispy Rice Salad with Peanut-Chili Dressing
Equipment
- Non-stick skillet or frying pan
- Mixing bowls
- Cutting board + knife
- Spatula or wooden spoon
- Small whisk or fork (for dressing)
Ingredients
For the Crispy Chili Rice:
- 2 cups cooked jasmine rice
- 1-2 tbsp chili oil (or neutral oil, if you prefer less heat)
- 2 tbsp soy sauce
For Salad Base:
- 1 cup shelled edamame (thawed if frozen)
- 1 ripe avocado (diced)
- 1 English cucumber (thinly sliced)
- 1 red bell pepper (thinly sliced or diced)
- 3 spring onions thinly sliced (white + green parts)
- 1/2 cup fresh coriander (cilantro) (chopped)
- 1/4 cup fresh dill (roughly chopped)
- 1/4 cup crushed peanuts
- Optional: extra chili flakes or a drizzle of Sriracha for more heat
For the Peanut‑Chili Dressing:
- 3 tbsp creamy peanut butter
- 1-3 garlic cloves minced (to taste)
- 1-2 tsp Sriracha (optional – omit or reduce for milder)
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 2-4 tbsp water (to thin)
Instructions
- Prep the SaladIn a large bowl, combine edamame, avocado, cucumber, red bell pepper, spring onions, coriander, and dill.
- Make Crispy Chili Rice– Preheat your oven to 425 °F (220 °C). Spread the cooked rice on a baking tray, drizzle with chili oil (or neutral oil) and soy sauce, and toss to coat. Bake for 20 minutes, stirring at 10 and 15 minutes, until the rice is deep golden and crisp.(Or air‑fry at 400 °F for 12–14 minutes, shaking halfway through.)
- Whisk the DressingIn a small bowl, whisk peanut butter, minced garlic, Sriracha (optional), rice vinegar, soy sauce, and enough water to reach a pourable consistency. Taste and adjust for heat, tang, or salt.
- Assemble and ServePour the dressing over the salad, top with the warm crispy rice and gently toss. Sprinkle crushed peanuts on top and finish with an extra drizzle of chili oil or Sriracha if desired. Serve immediately.
Perfect combination of flavors! So delicious!
yess!! so good 😊🙏
This was so good. I had to modify to low sodium and less soy but it was still so delicious. Made it 2 nights in a row.
glad you enjoyed!!😊