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–+ servings
Melany

Crispy Rice Salad with Peanut Chili Dressing delights taste buds!

A refreshing and flavorful Crispy Rice Salad topped with a creamy Peanut Chili Dressing, perfect for a light meal or side dish.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups cooked jasmine rice cooled
  • 1 cup shredded carrots
  • 1 cup chopped cucumber
  • 1 cup cherry tomatoes halved
  • 1/2 cup red bell pepper diced
  • 1/4 cup green onions sliced
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup roasted peanuts chopped
  • 1/4 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sesame oil
  • 1 teaspoon chili paste adjust to taste
  • 2-3 tablespoons water to thin

Method
 

  1. In a large bowl, combine the cooled jasmine rice, shredded carrots, chopped cucumber, cherry tomatoes, red bell pepper, green onions, cilantro, and roasted peanuts. Toss gently to mix.
  2. In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey or maple syrup, sesame oil, and chili paste until smooth. Gradually add water, one tablespoon at a time, until the dressing reaches your desired consistency.
  3. Drizzle the peanut chili dressing over the salad and toss gently to coat all the ingredients evenly.
  4. Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 10gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 10gSodium: 400mgFiber: 4gSugar: 6g

Notes

  • For added protein, consider adding grilled chicken, tofu, or chickpeas.
  • You can substitute the vegetables based on seasonal availability or personal preference, such as adding bell peppers or snap peas.

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