Chili Crispy Rice Salad
A crunchy, spicy, and refreshing salad featuring crispy peanut rice, Thai chili dressing, and vibrant vegetables the perfect mix of texture and flavor. It’s satisfying enough for lunch or dinner and easy to make ahead.
Equipment
- baking sheet
- large bowl
- Whisk or spatula
- vegetable peeler
- knife and cutting board
Ingredients
- For the crispy rice:
- 2 tbsp creamy peanut butter
- 1 tbsp soy sauce or tamari
- 1 tbsp toasted sesame oil
- 2 tsp honey
- 1/2 tsp kosher salt
- 2 cups cooked white rice (preferably jasmine)
- For the salad:
- 1 cup frozen edamame, thawed
- 1 medium carrot, cut into matchsticks
- 4 radishes, cut into matchsticks
- 2 tbsp rice vinegar
- 2 tsp honey
- 1/2 tsp kosher salt
- 2 cups shredded red cabbage
- 2 Persian cucumbers, thinly sliced
- 4 scallions, sliced
- 1/2 cup fresh herbs (basil, mint, or cilantro)
- 1/4 cup roasted peanuts, crushed
- 1/3 cup Thai sweet chili sauce
Instructions
- Preheat oven to 425°F. Mix peanut butter, soy sauce, sesame oil, honey, and salt. Toss rice until coated.
- Spread rice in a thin layer on a baking sheet. Bake for 25 minutes or until crisp and golden.
- Meanwhile, toss carrot and radish with vinegar, honey, and salt to pickle. Drain before using.
- In a large bowl, combine crispy rice, cabbage, cucumbers, edamame, scallions, herbs, and peanuts.
- Drizzle with Thai sweet chili sauce and toss to coat. Taste and adjust seasoning if needed.
Notes
Store leftovers in an airtight container for up to 3 days. Keep dressing separate for best texture. Want a sweet contrast? Pair this with our [Ambrosia Salad](https://yourdomaine.com/ambrosia-salad) or cool down with our [Pickle Lemonade Drink](https://yourdomaine.com/pickle-lemonade-drink).
Nutrition
Calories: 390kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 2.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 620mgPotassium: 520mgFiber: 5gSugar: 8gVitamin A: 1800IUVitamin C: 35mgCalcium: 70mgIron: 2.1mg