The Crispy Rice Salad with Peanut-Chili Dressing – Easy Asian-Inspired Healthy Salad Recipe
The crispy rice salad with peanut-chili dressing is a bold, refreshing dish packed with flavor! Crunchy rice, fresh veggies, and fragrant herbs are tossed in a zesty peanut-chili dressing, making this recipe perfect for summer gatherings, healthy lunches, or adding a spicy twist to your dinner table.
Equipment
- Saucepan (for cooking rice)
- Baking sheet or air fryer basket
- Mixing bowls
- Whisk
- Knife + cutting board
Ingredients
- 2 cups cooked jasmine or basmati rice (cooled)
- 1 cup cucumber, sliced
- 1 avocado, diced
- ½ cup fresh cilantro leaves
- ½ cup fresh mint leaves
- ¼ cup roasted peanuts or sesame seeds (for garnish)
- Juice of 1 lime
Peanut-Chili Dressing:
- ¼ cup peanut butter
- 2 tbsp chili paste (adjust to taste)
- 2 tbsp soy sauce or tamari
- 1 tbsp maple syrup or honey
- Juice of 1 lime
- 2 tbsp water (to thin)
Instructions
- Cook Rice: Prepare rice and let it cool completely.
- Crisp Rice: Spread rice thinly on a baking sheet. Bake at 400°F (200°C) for 20–25 minutes, or air fry until golden and crunchy.
- Make Dressing: Whisk peanut butter, chili paste, soy sauce, maple syrup, lime juice, and water until smooth. Adjust spice and sweetness.
- Assemble Salad: In a large bowl, combine crispy rice, cucumber, avocado, cilantro, and mint.
- Dress & Toss: Drizzle dressing generously and toss gently.
- Garnish: Top with roasted peanuts, sesame seeds, and lime wedges.
- Serve: Chill briefly before serving for flavors to meld.
Notes
- Thai-inspired: add fish sauce and extra lime.
- Sweet-spicy: balance chili with honey or maple syrup.
- Vegan protein boost: add tofu or tempeh.
- Grain swap: quinoa or farro instead of rice.
- Best served fresh—avoid freezing as rice loses crunch.