Have you ever fallen in love with a salad so much that it becomes your go-to for lunch, dinner, or even potlucks? That’s exactly how I feel about this Crispy Rice Salad with Peanut-Chili Dressing Recipe. The combination of crunchy, flavorful fried rice paired with a creamy, spicy dressing is just next-level satisfying. It’s fresh, it’s crunchy, and the peanut-chili dressing really ties everything together in the best way.

This recipe works beautifully as a fulfilling light meal on its own or as a vibrant side dish that will impress whoever you’re serving. Plus, it comes together quickly, making it perfect for busy weeknights or those afternoons when you want something tasty but don’t want to fuss too much. Trust me, once you try this Crispy Rice Salad with Peanut-Chili Dressing Recipe, you’ll want to make it again and again.

Ingredients You’ll Need

The magic of this Crispy Rice Salad with Peanut-Chili Dressing Recipe is in combining simple, fresh ingredients that bring tons of texture and flavor. Always go for the freshest herbs and ripe avocado – they really lift the whole dish.

Cooked jasmine rice: Using jasmine rice gives the salad a fragrant base, and day-old rice works best for achieving that perfect crispiness.
Chili oil: Adds a spicy kick and helps crisp up the rice. You can adjust or swap with neutral oil for less heat.
Soy sauce: Brings umami depth to both the rice and the dressing. Low sodium works if you’re watching your salt intake.
Shelled edamame: Offers a hearty, protein-packed bite and a pop of green freshness.
Ripe avocado: Creamy bite that balances the heat and crunch in the salad perfectly.
English cucumber: Thinly sliced for a refreshing crunch that’s not watery.
Red bell pepper: Adds sweetness and vibrant color, making the salad visually beautiful.
Spring onions: The green and white parts lend oniony brightness without overpowering the other flavors.
Fresh coriander (cilantro): Extra fresh herb goodness — you can’t really replicate the flavor with dried herbs.
Fresh dill: Adds an unexpected but lovely aromatic twist.
Crushed peanuts: For that essential nutty crunch that complements the peanut in the dressing.
Peanut butter (creamy): The heart of the dressing, providing creaminess and richness.
Garlic cloves: Minced for a punch of savory flavor. Adjust based on your love of garlic.
Sriracha: Optional but recommended if you like it spicy; use less or omit if you want it mild.
Rice vinegar: Adds tanginess that brightens the dressing.
Water: To thin the dressing to your desired consistency.

Variations

I’ve found that this Crispy Rice Salad with Peanut-Chili Dressing Recipe can be easily customized depending on what you have in your fridge or what flavors you’re craving. Don’t hesitate to experiment – it’s all about finding your perfect balance!

Protein boost: Adding grilled chicken, tofu, or shrimp makes this a hearty meal. I once added seared tofu cubes and loved the texture contrast.
Veggie swaps: Try shredded carrots or snap peas instead of cucumber and bell pepper for a different crunch.
Spice level: Adjust chili oil and Sriracha amounts to tame or fire up the heat. If you’re spice-sensitive, a little goes a long way here.
Nut-free: Use sunflower seed butter instead of peanut butter and omit peanuts if you need a nut-free version.

How to Make Crispy Rice Salad with Peanut-Chili Dressing Recipe

Step 1: Crisping the Rice

Start by heating 1-2 tablespoons of chili oil in a large nonstick pan over medium-high heat. Add your cold, cooked jasmine rice (day-old rice works best here). Let it sit undisturbed for 3-4 minutes to develop that golden crust before stirring. Patience is key! Stir gently to crisp another side, then add 2 tablespoons of soy sauce, mixing well to coat the rice evenly. This step is what makes your rice irresistibly crunchy and savory, so don’t rush it.

Step 2: Preparing the Salad Base

While your rice crisps, chop and slice all your fresh veggies and herbs—dice the avocado, thinly slice cucumber and red bell pepper, and get those spring onions and herbs ready. Toss the edamame, avocado, cucumber, pepper, spring onions, coriander, dill, and crushed peanuts together in a large bowl. The variety of textures here—from creamy to crunchy—really makes the salad lively.

Step 3: Whipping up the Peanut-Chili Dressing

In a small bowl, combine 3 tablespoons creamy peanut butter, minced garlic cloves (adjust to your taste), 1-2 teaspoons Sriracha if you like heat, 2 tablespoons rice vinegar, and 2 tablespoons soy sauce. Whisk everything together while slowly adding 2 to 4 tablespoons water to thin the dressing until it reaches your preferred pourable consistency. Taste as you go – the balance of tangy, spicy, and creamy flavors is what makes this dressing shine.

Step 4: Bringing It All Together

Once your rice is perfectly crispy and seasoned, fold it gently into the salad bowl with the veggies. Drizzle over the peanut-chili dressing and toss everything gently to combine. Be careful not to overmix or mash the avocado. This ensures each forkful melts with a wonderful blend of flavors and textures.

How to Serve Crispy Rice Salad with Peanut-Chili Dressing Recipe

Crispy Rice Salad with Peanut-Chili Dressing Recipe - Recipe Image

Garnishes

I usually top the salad with a handful of extra crushed peanuts for crunch and a sprinkle of chili flakes for a bit more punch. Fresh lime wedges on the side add a nice zing if you want to brighten it up even more before serving. These little touches really elevate the experience.

Side Dishes

This salad pairs wonderfully with grilled meats like chicken skewers or salmon, but I also love serving it alongside simple steamed greens or even as part of a larger mezze spread. Its fresh, zesty flavors complement heavier dishes by balancing richness and spice.

Creative Ways to Present

For dinner parties, I sometimes serve this salad layered in clear glass bowls or mason jars, showcasing all those colorful layers. It’s a feast for the eyes as much as the taste buds. You can also stuff it into lettuce cups for a fun, handheld appetizer.

Make Ahead and Storage

Storing Leftovers

Leftover Crispy Rice Salad with Peanut-Chili Dressing keeps well in the fridge for up to 2 days. I recommend storing the dressing separately if you can to keep the salad from getting soggy. Otherwise, gently toss again before serving.

Freezing

This isn’t a recipe I personally freeze because the fresh veggies and avocado don’t hold up well to freezing. Instead, I focus on making just enough to enjoy fresh, which is when the textures really shine.

Reheating

If you want to reheat the crispy rice portion, I recommend doing so separately in a skillet to revive some crunch before tossing it back into the fresh salad. Avoid microwaving the whole salad as the avocado and fresh herbs can wilt and turn mushy.

FAQs

Can I use brown rice instead of jasmine rice for the Crispy Rice Salad with Peanut-Chili Dressing Recipe?

Absolutely! Brown rice works if you prefer a whole grain option, though it may not crisp up quite as well as jasmine rice. Make sure it’s well-cooked and cooled for best results when frying it.
Is there a vegan option for the peanut-chili dressing?

Yes, the peanut-chili dressing is naturally vegan as long as you use soy sauce instead of fish sauce and check that your chili oil is plant-based. It’s entirely plant-based by default!
How spicy is the Crispy Rice Salad with Peanut-Chili Dressing Recipe?

The heat level can be tailored to your preference by adjusting the chili oil and Sriracha quantities in the recipe. It can range from mild and approachable to a nice kick of spice, so start small if you’re unsure.
Can I make the crispy rice ahead of time?

You can cook and cool the rice a day ahead, which actually helps the frying process. However, fry the rice just before assembling the salad to keep it crispy and delicious.
What can I use instead of crushed peanuts?

If you have a nut allergy or just want a change, sunflower seeds or toasted sesame seeds make a great crunchy substitute that still complements the peanut dressing nicely.

Final Thoughts

This Crispy Rice Salad with Peanut-Chili Dressing Recipe holds a special place in my kitchen because it’s so easy to make yet feels like something you’d order at a trendy café. I love how it balances crunchy, creamy, spicy, and fresh all in one bowl. Give it a try—you might be surprised how quickly it becomes a favorite in your rotation too! And hey, it’s one of those rare dishes that’s as fun to make as it is to eat, so enjoy every step.