Go Back
Crispy jasmine rice with cabbage, carrot, cucumber, edamame and peanut-chili dressing.

Crispy Rice Salad with Peanut-Chili Dressing

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Asian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

Crispy Rice
  • 3 cups cooked jasmine rice (preferably day-old)
  • 1 tablespoon olive oil
  • 0.5 teaspoon salt
Salad
  • 2 cups shredded purple cabbage
  • 1 cup grated carrots
  • 1 cup diced cucumber
  • 1 cup shelled edamame (cooked)
  • 3 green onions, sliced
  • 0.5 cup chopped fresh cilantro
  • 0.25 cup chopped roasted peanuts
  • 1 tablespoon sesame seeds (optional)
Peanut-Chili Dressing
  • 0.333333 cup natural peanut butter
  • 2 tablespoons soy sauce (or tamari)
  • 1 tablespoon maple syrup
  • 1 tablespoon lime juice
  • 1 teaspoon chili paste (adjust to taste)
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • 2–4 tablespoons warm water (to thin)

Equipment

  • Baking sheet
  • Large mixing bowl
  • Whisk
  • Skillet (optional)

Method
 

  1. 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.
  2. Bake for 25–35 minutes, stirring halfway through. The rice should have golden edges and crisp grains. Let it cool briefly on the pan.
  3. 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.
  4. Combine the shredded cabbage, grated carrot, diced cucumber, cooked edamame, sliced green onions, and cilantro in a large bowl.
  5. Fold in the cooled crispy rice and enough dressing to coat lightly. Sprinkle with chopped roasted peanuts and optional sesame seeds. Serve immediately.

Notes

Uses cooked rice. Rice baking time varies from 25–35 minutes; total time is approximately 40–50 minutes. Contains peanuts, soy and optional sesame.