Crispy Rice Salad with Peanut-Chili Dressing
A bold and crunchy vegan salad made with golden pan-fried rice, fresh vegetables, and a spicy peanut-chili dressing. Ready in 30 minutes and perfect for weeknight dinners.
Equipment
- Large non-stick skillet
- Large Mixing Bowl
- Whisk
Ingredients
- 2 cups cooked jasmine rice, cold and day-old
- 2 tbsp neutral oil (sunflower or avocado)
- 1 cup shredded purple cabbage
- 1 medium cucumber, thinly sliced
- 1 large carrot, julienned or grated
- 3 green onions, sliced thin
- 1/4 cup fresh cilantro, roughly chopped
- 2 tbsp roasted peanuts, roughly chopped
- 1 tbsp sesame seeds
- 3 tbsp natural peanut butter
- 2 tbsp soy sauce or tamari use tamari for gluten-free
- 1 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tsp chili garlic sauce or sriracha adjust to taste
- 1 tsp maple syrup
- 2-3 tbsp warm water to thin dressing
Instructions
- Make the dressing. Whisk together peanut butter, soy sauce, rice vinegar, lime juice, chili garlic sauce, and maple syrup. Add warm water one tablespoon at a time until the dressing pours easily. Taste and adjust seasoning.
- Crisp the rice. Heat oil in a large non-stick skillet over medium-high heat. Spread cold rice in an even layer and do not stir for 4 to 5 minutes. Let it develop a golden crust on the bottom.
- Flip and finish. Use a spatula to flip sections of the rice. Cook another 3 to 4 minutes until most of the rice is golden and crispy. Remove from heat and cool slightly.
- Prep the vegetables. While the rice cools, place cabbage, cucumber, carrot, and green onions in a large mixing bowl.
- Toss and dress. Add the crispy rice to the bowl. Pour over half the dressing and toss gently. Add more dressing to taste.
- Serve immediately. Top with chopped peanuts, sesame seeds, and fresh cilantro. Eat right away for the best crunch.
Notes
- Day-old cold rice is essential for proper crisping - fresh rice will steam instead of fry.
- Keep leftover dressing refrigerated for up to 5 days.
- Store components separately if prepping ahead - combine just before serving.
- Add crispy tofu or edamame for a complete vegan dinner bowl.