Name: Crispy Rice Salad with Peanut-Chili Dressing
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-inspired
Ingredients: 2 cups cooked jasmine rice; 1u20132 tbsp chili oil (or neutral oil for less heat); 2 tbsp soy sauce; 1 cup shelled edamame (thawed if frozen); 1 ripe avocado, diced; 1 English cucumber, thinly sliced; 1 red bell pepper, thinly sliced or diced; 3 spring onions, thinly sliced (white + green parts); 1/2 cup fresh coriander (cilantro), chopped; 1/4 cup fresh dill, roughly chopped; 1/4 cup crushed peanuts; Optional: extra chili flakes or Sriracha; 3 tbsp creamy peanut butter; 1u20133 garlic cloves, minced; 1u20132 tsp Sriracha (optional); 2 tbsp rice vinegar; 2 tbsp soy sauce; 2u20134 tbsp water (to thin)

Jump to Recipe·Print Recipe

It’s bright and fresh (hello cucumber and herbs), creamy (avocado, my beloved), and then—boom—warm crispy chili rice on top like little golden flavor croutons. Add a peanut-chili dressing that tastes like it came from your favorite takeout spot, and suddenly “salad” feels like a treat instead of a chore.

Why You’ll Love This Crispy Rice Salad with Peanut-Chili Dressing

It’s crunchy + creamy + fresh in every bite (the holy trinity of “I’ll actually eat this again”).
Weeknight friendly: simple ingredients, no fancy tools, no drama.
That dressing: sweet-salty-tangy with a little spicy wink. It’s the kind you’ll want to put on everything. Possibly even a spoon.

Ingredients You’ll Need

For the Crispy Chili Rice

2 cups cooked jasmine rice
1–2 tbsp chili oil (or neutral oil for less heat)
2 tbsp soy sauce

For the Salad Base

1 cup shelled edamame (thawed if frozen)
1 ripe avocado (diced)
1 English cucumber (thinly sliced)
1 red bell pepper (thinly sliced or diced)
3 spring onions, thinly sliced (white + green parts)
1/2 cup fresh coriander (cilantro), chopped
1/4 cup fresh dill, roughly chopped
1/4 cup crushed peanuts

For the Peanut-Chili Dressing

3 tbsp creamy peanut butter
1–3 garlic cloves, minced (to taste)
1–2 tsp Sriracha (optional—reduce for milder)
2 tbsp rice vinegar
2 tbsp soy sauce
2–4 tbsp water (to thin)

How to Make Crispy Rice Salad with Peanut-Chili Dressing

1) Prep the Salad Base

Grab a big bowl (bigger than you think—salads like personal space). Add:

edamame
diced avocado
cucumber
red bell pepper
spring onions
coriander (cilantro)
dill

Hold off on the crushed peanuts for the very end so they stay extra crunchy.

2) Make Crispy Chili Rice (Oven Method)

Preheat your oven to 425°F (220°C).
Drizzle with chili oil (or neutral oil) and soy sauce, then toss to coat.
Bake for 20 minutes, stirring at 10 and 15 minutes, until it’s deep golden and crisp.

Air Fryer Option (Even Faster)

Air fry at 400°F for 12–14 minutes, shaking halfway through.
This is my favorite when I’m hungry enough to start snacking on cucumber slices like a rabbit.

3) Whisk the Peanut-Chili Dressing

In a small bowl, whisk together:

peanut butter
minced garlic
Sriracha (optional)
rice vinegar
soy sauce
water, a little at a time, until it’s pourable

Taste it. Adjust it. This is your moment:

Want it spicier? Add Sriracha or chili flakes.
Want it tangier? A splash more vinegar.
Want it thinner? Add water 1 tablespoon at a time.

4) Assemble and Serve

Pour dressing over the salad base and toss gently.
Sprinkle with crushed peanuts.
Finish with extra chili oil or Sriracha if you like heat.

Serve immediately while the rice is still crunchy and warm.

Aneta’s Tips (Because We All Deserve a Shortcut)

Spread the rice thin. If it’s piled up, it steams. If it’s spread out, it crisps. (Yes, rice can be dramatic.)
Avocado last if meal prepping. If you’re making this ahead, add the avocado right before eating so it stays pretty and green.
Don’t skip the herbs. The coriander (cilantro) and dill make it taste fresh and bright, like you just walked out of a fancy café—even if you’re still in leggings.

A Little Personal Story From My Kitchen

The first time I made this Crispy Rice Salad with Peanut-Chili Dressing, I was in one of those “I want something healthy, but I also want something fun” moods. You know the kind—where a plain salad feels like punishment for existing.

Crispy Rice Salad with Peanut-Chili Dressing in a bowl, topped with crispy rice, dill, scallions, peanuts, and sliced red chiles. — Crispy Rice Salad with Peanut-Chili Dressing piled high with crunchy chili rice, fresh herbs, cucumber, peanuts, and a creamy, spicy drizzle.

FAQs About Crispy Rice Salad with Peanut-Chili Dressing

Can I make Crispy Rice Salad with Peanut-Chili Dressing ahead of time?

Yes! Prep the salad base and dressing in advance. Keep the crispy rice separate and add it right before serving so it stays crunchy.

How do I store leftovers?

Store salad and dressing in airtight containers in the fridge for up to 2 days. The rice is best fresh, but you can re-crisp it in the oven or air fryer for a few minutes.

Can I make it less spicy?

What can I use instead of edamame?

You can swap in chickpeas, shredded chicken, or even cooked shrimp if you want more protein. (And yes, chicken would be very “Chicken Magic Recipes” of you.)

Can I use a different rice?

Sure. Jasmine rice is fragrant and crisps nicely, but basmati or long-grain rice works too. Just avoid super wet rice—dry rice equals crispier results.

Your New Crunchy Go-To

Make it once, and I have a feeling this Crispy Rice Salad with Peanut-Chili Dressing will slide right into your regular rotation—right next to the meals that save your sanity on busy days. Happy cooking!

Keep the Crunch Going: More Fresh Favorites to Try

If you loved the warm-meets-cool vibe in this bowl, you’ll probably fall hard for Chicken Shawarma Crispy Rice Salad
Want a quick, colorful side that feels just as refreshing (and dill-friendly)? Try Cucumber Dill Salad
And if you’re in the mood for a rice-based twist that’s just as fun, make Mango Fried Rice next

If you make Crispy Rice Salad with Peanut-Chili Dressing, I’d LOVE to hear how it turned out—please leave a quick review and tap your star rating (⭐️⭐️⭐️⭐️⭐️). Your stars help other readers find their new favorite crunch too!