Go Back

Crispy Rice Salad with Peanut-Chili Dressing

A crunchy vegan salad featuring golden crispy rice, fresh vegetables, and a bold peanut-chili dressing.
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
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked jasmine rice preferably day-old
  • 1 tbsp olive oil
  • 2 cups purple cabbage shredded
  • 1 cup carrots grated
  • 1 cup cucumber diced
  • 1 cup edamame shelled and cooked
  • 0.33 cup peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp lime juice

Equipment

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

Method
 

  1. Preheat oven to 400°F (200°C). Spread rice on baking sheet with oil and salt.
  2. Bake 25–35 minutes, stirring halfway, until crispy.
  3. Whisk together dressing ingredients until smooth.
  4. Combine vegetables in large bowl.
  5. Fold in crispy rice.
  6. Toss with dressing and top with peanuts.

Notes

Store crispy rice separately for best texture. Adjust chili paste for spice preference.