Olivia Hayes Golden rice, cool cucumber, shredded cabbage, and edamame give this vegan salad a mix of crunch and freshness. A peanut dressing with lime, garlic, and chili pulls everything together. Bake the rice first, then toss the salad just before serving so the crisp grains keep their texture.
Why the rice matters
Cooked jasmine rice is the starting point, not dry rice. Refrigerated rice separates more easily and usually crisps better than freshly cooked rice. Spread it thinly on a large sheet pan; a thick pile traps steam. The baking time is a guide: look for golden edges and dry, crunchy grains before taking it out.
Ingredient choices
Natural peanut butter gives the dressing its body. Stir the jar before measuring, then loosen the dressing with warm water. Start with 2 tablespoons of water and add more only if needed. Tamari can replace soy sauce; choose certified gluten-free ingredients if that is required. Check that the chili paste is vegan, since some varieties contain seafood.
How to keep it crunchy
Let the baked rice cool briefly before adding it to the vegetables. Warm rice can wilt the cabbage, and too much dressing softens the grains quickly. Toss with enough dressing to coat the salad lightly, then offer the rest at the table. Add peanuts and optional sesame seeds last.
Adjust the flavor
For a milder dressing, begin with half the chili paste and taste before adding more. If the dressing is too salty, thin it with water and add a little more lime juice. Extra edamame or cooked tofu makes a heartier bowl; include any additions when calculating nutrition.
Make ahead
Prepare the vegetables and dressing separately. Refrigerate the cooked rice promptly in a shallow covered container rather than leaving it at room temperature. For the best texture, bake the rice close to serving time. Refrigerate leftovers promptly and use within 3–4 days; dressed rice will soften during storage.
Frequently asked questions
Can I use fresh rice? Yes, but let excess steam escape and cool it promptly before baking. Why did the rice stay soft? It may have been too wet or spread too thickly; separate the grains and use a larger pan. Can I skip the peanuts? Use a suitable alternative dressing and omit the peanut garnish; changing only the topping does not remove peanuts from the recipe.
Crispy Rice Salad with Peanut-Chili Dressing
Ingredients
Equipment
Method
- Heat the oven to 400°F (200°C). Line a large baking sheet. Toss 3 cups cooked jasmine rice with 1 tablespoon olive oil and ½ teaspoon salt, separating any clumps. Spread in a thin layer.
- Bake for 25–35 minutes, stirring halfway through. The rice should have golden edges and crisp grains. Let it cool briefly on the pan.
- Whisk the peanut butter, soy sauce or tamari, maple syrup, lime juice, chili paste, sesame oil, and minced garlic. Add 2–4 tablespoons warm water gradually until pourable.
- Combine the shredded cabbage, grated carrot, diced cucumber, cooked edamame, sliced green onions, and cilantro in a large bowl.
- Fold in the cooled crispy rice and enough dressing to coat lightly. Sprinkle with chopped roasted peanuts and optional sesame seeds. Serve immediately.
