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Crispy Rice Salad with Avocado, Edamame, and Spicy Peanut Dressing Recipe

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4.1 from 9 reviews

A vibrant and flavorful rice salad featuring crispy baked rice tossed with fresh vegetables, aromatic herbs, and a creamy peanut butter-based dressing. This recipe combines textures and bold flavors for a satisfying and nutritious meal that’s perfect for a light lunch or a delicious side dish.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

For the Crispy Rice

  • 2 cups pre-cooked rice, cooled
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon chili crunch oil
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • Zest of 1 lime
  • Juice from 1/2 lime

For the Salad

  • 5 mini cucumbers, thinly sliced
  • 2 avocados, cubed
  • 1 red bell pepper, chopped
  • 3-5 green onions, chopped
  • 2 cups red cabbage, finely sliced
  • 1 cup unsalted peanuts, chopped (150g)
  • 1 cup edamame, shelled and cooked (160g)
  • 1 cup fresh basil, chopped (16g)
  • 1/2 cup cilantro, chopped (8g)

For the Peanut Butter Dressing

  • 1/4 cup peanut butter (65g)
  • 3 tablespoons olive oil
  • 3 tablespoons rice vinegar
  • 3 cloves garlic, minced
  • Juice of 1/2 lime
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons maple syrup
  • 1 inch fresh ginger, grated (2.5cm)

Instructions

  1. Make Crispy Rice: Preheat your oven to 400˚F (200˚C). In a mixing bowl, combine 2 cups of cooked and cooled rice with 1 tablespoon each of chili garlic sauce, chili crunch oil, sesame oil, and soy sauce. Add the zest from 1 lime and juice from half of it. Stir thoroughly to coat the rice evenly. Spread the mixture out on a baking sheet and bake for 25-35 minutes until the rice turns crispy. Remove from oven and let cool.
  2. Prepare the Salad Base: While the rice is baking, place the sliced mini cucumbers, cubed avocados, chopped red bell pepper, green onions, shredded red cabbage, chopped peanuts, cooked edamame, fresh basil, and chopped cilantro into a large bowl. Mix these fresh ingredients thoroughly to combine them well.
  3. Make Peanut Butter Dressing: In a small blender, combine peanut butter, olive oil, rice vinegar, minced garlic, juice from half a lime, toasted sesame oil, soy sauce, maple syrup, and grated ginger. Blend until smooth and creamy. If a blender isn’t available, finely mince the garlic and whisk all the ingredients together until well combined.
  4. Combine and Serve: Once the crispy rice has cooled, add it to the large bowl with the salad ingredients. Pour the peanut butter dressing over everything and toss gently but thoroughly, ensuring the dressing coats all components evenly. Serve immediately or chilled as desired.

Notes

  • For best results, use day-old or well-cooled rice to achieve the ideal crispiness when baking.
  • If you prefer a nut-free version, substitute the peanut butter with tahini and omit the peanuts.
  • The amount of chili garlic sauce and chili crunch oil can be adjusted based on your preferred spice level.
  • This salad is best eaten fresh but can be stored in the fridge for up to 1 day; add avocado just before serving to prevent browning.
  • If you don’t have a small blender, finely mince the garlic and whisk the dressing ingredients well by hand.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: Asian Fusion
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/crispy-rice-salad-with-avocado-edamame-and-spicy-peanut-dressing-recipe/