Go Back

Crispy Rice Salad with Peanut-Chili Dressing (Vegan + High-Protein)

Golden crispy rice tossed with fresh veggies, edamame for protein, and a creamy spicy peanut-chili dressing. Vibrant, crunchy, vegan, and ready in under 40 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Asian-Inspired, Vegan
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Crispy Rice
  • 2 cups cooked jasmine rice chilled
  • 2 tbsp neutral oil
  • 1 tbsp soy sauce or tamari
  • 1 tsp sesame oil
  • 1-2 tsp chili crisp or sriracha
Salad Components
  • 1.5 cups shelled edamame
  • 1 English cucumber sliced
  • 1 red bell pepper sliced
  • 1 cup red cabbage shredded
  • 1 avocado diced
  • 0.5 cup cilantro chopped
  • 0.25 cup mint chopped, optional
  • 0.5 cup roasted peanuts chopped
  • 2 green onions sliced
Peanut-Chili Dressing
  • 0.33 cup creamy peanut butter
  • 3 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp lime juice
  • 1 tbsp sesame oil
  • 1-2 tsp chili crisp
  • 1 clove garlic minced
  • 1 tsp ginger grated
  • 2-4 tbsp warm water to thin

Equipment

  • Large baking sheet
  • Parchment paper
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat oven to 425°F (220°C). Mix rice with oil, soy sauce, sesame oil, and chili crisp. Spread thinly on parchment-lined baking sheet.
  2. Bake 25-35 minutes, stirring every 10 minutes, until golden and crispy. Cool slightly.
  3. Whisk all dressing ingredients in a bowl, adding water to reach pourable consistency. Adjust to taste.
  4. In a large bowl, combine edamame, cucumber, bell pepper, cabbage, avocado, herbs, peanuts, and green onions.
  5. Add crispy rice to the bowl. Drizzle with dressing and toss gently to coat.
  6. Serve immediately with lime wedges and extra peanuts/herbs.

Notes

Best eaten fresh for maximum crunch. Store rice separately for leftovers. Use day-old rice for best results.