Go Back
Crispy Rice Salad With Veggies

Crispy Rice Salad With Veggies for a Crunchy Delight

Try this Crispy Rice Salad With Veggies for a delicious, satisfying dish that combines textures and flavors in every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Asian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Salad Base
  • 3 cups Pre-cooked rice Day-old rice works best.
  • 2 pieces Mini cucumbers Persian or English varieties are great.
  • 1 medium Avocado Consider more edamame if allergic.
  • 1 medium Red bell pepper
  • 3 pieces Green onions Shallots can be substituted.
  • 2 cups Red cabbage Green cabbage or shredded kale are alternatives.
  • 1/2 cup Unsalted peanuts Sunflower seeds can be used for nut-free.
  • 1 cup Edamame Peas or chickpeas are good substitutes.
  • 1/4 cup Fresh basil Cilantro can also be added.
For the Dressing
  • 1/4 cup Peanut butter Sunflower seed butter for nut-free.
  • 2 tablespoons Olive oil Other vegetable oils are fine.
  • 2 tablespoons Soy sauce Use tamari for gluten-free.
  • 1 tablespoon Rice vinegar Apple cider vinegar can work.
  • 2 cloves Garlic Garlic powder can be an alternative.
  • 1 teaspoon Ginger Ground ginger can be used.
  • 1 tablespoon Maple syrup Agave syrup is a good substitute.
  • 1 tablespoon Chili garlic sauce Adjust based on spice preference.
  • 1 tablespoon Chili crunch oil Regular olive oil can be used for milder flavor.
  • 1 medium Lime Lemon can be used as substitute.

Equipment

  • oven
  • baking sheet
  • mixing bowl
  • Blender

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
  2. In a large mixing bowl, combine cooled pre-cooked rice with chili garlic sauce, chili crunch oil, soy sauce, and lime juice.
  3. Spread the seasoned rice mixture onto the baking sheet and bake for 25 to 35 minutes until golden brown.
  4. While the rice bakes, chop the vegetables and mix them in a large bowl.
  5. Blend the dressing ingredients until smooth and creamy.
  6. Once the rice is crispy, mix it with the vegetables and pour the dressing over, tossing gently.
  7. Serve immediately, or store in the fridge, adding fresh avocado just before serving.

Notes

For best flavor, add the dressing right before serving to maintain texture. Use the freshest vegetables available for optimal results.