Crispy Rice Salad with Peanut-Chili Dressing

5 from 15 reviews

Crispy Rice Salad with Peanut-Chili Dressing

This vibrant vegan Crispy Rice Salad brings together golden fried jasmine rice, protein-packed edamame, creamy avocado, and fresh herbs, all tossed in a bold and creamy peanut-chili dressing. It’s crunchy, spicy, fresh—and 100% plant-based!

Course Lunch, Main Course, Salad

Cuisine Asian, Asian Fusion

Diet Vegan

Keyword Asian-inspired rice salad, healthy vegan lunch bowl, peanut chili dressing vegan, spicy rice salad recipe, vegan crispy rice salad, vegan edamame rice salad

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 839kcal

Cost $6–$8

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 Salad
In 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 Dressing
In 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 Serve
Pour 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.

Nutrition