Description
A delightful and refreshing Crispy Rice Salad topped with a flavorful Peanut-Chili Dressing, perfect for a light meal or side dish.
Ingredients
Scale
- 2 cups cooked jasmine rice (cold, preferably day-old)
- 1 tbsp vegetable oil
- Salt, to taste
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 red bell pepper, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup green onions, sliced
- 1/2 cup chopped peanuts (optional, for crunch)
- 3 tbsp creamy peanut butter
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tbsp honey or maple syrup
- 1–2 tsp chili garlic sauce (adjust to heat preference)
- 2–3 tbsp warm water (to thin)
Instructions
- Heat oil in a non-stick skillet over medium-high heat. Add cold rice in an even layer. Let it cook undisturbed for 5–7 minutes until the bottom is golden and crispy. Flip or stir and cook for a few more minutes. Season lightly with salt. Let it cool slightly.
- In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, and chili garlic sauce. Add warm water, a little at a time, until smooth and pourable.
- In a large bowl, combine crispy rice, carrots, cucumber, bell pepper, herbs, and green onions.
- Pour the peanut-chili dressing over the salad. Toss well to combine. Top with chopped peanuts if using. Serve immediately.
Notes
- For best results, use day-old rice to achieve the perfect crispy texture.
- Adjust the amount of chili garlic sauce based on your heat preference.
- This salad is best served fresh but can be stored in the refrigerator for a short time without the dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg