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Crispy Rice Salad with Peanut-Chili Dressing – Crunchy, Tangy & Bold

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A vibrant crispy rice salad tossed with fresh vegetables, herbs, and a spicy-sweet peanut chili dressing. Perfect as a main or side dish.

Ingredients

Scale

  • 2–3 cups cooked jasmine rice (day-old, chilled)

  • 2 tbsp peanut or vegetable oil

  • ½ cup sliced cucumber

  • ½ cup shredded carrot

  • ¼ cup thinly sliced radishes

  • ¼ cup chopped green onions

  • ¼ cup chopped cilantro and mint

  • ¼ cup chopped peanuts

  • Optional protein: tofu, shrimp, or grilled chicken

Peanut-Chili Dressing:

  • ¼ cup creamy peanut butter

  • 2 tbsp soy sauce or tamari

  • 1 tbsp lime juice

  • 1 tsp honey or maple syrup

  • 1 garlic clove, grated

  • 1–2 tsp chili flakes or sriracha

  • 2–3 tbsp warm water (to thin)

Instructions

  • Heat oil in a skillet over medium-high heat. Add rice in batches and cook until crispy and golden. Set aside on paper towels.

  • Whisk all dressing ingredients until smooth. Adjust to taste.

  • Prep vegetables, herbs, and protein.

  • Combine crispy rice, veggies, herbs, and peanuts in a bowl.

  • Drizzle dressing, toss gently, and serve immediately.

Notes

  • Use leftover rice for the crispiest results.

  • Dressing keeps for 1 week in the fridge.

  • Great with tofu, shrimp, or eggs.

Find it online: https://nosweatrecipes.com/crispy-rice-salad-with-peanut-chili-dressing-crunchy-tangy-bold/