Crispy Rice Salad with Peanut-Chili Dressing
A bold, crunchy vegan salad made with pan-fried crispy rice, fresh colorful vegetables, and a creamy peanut-chili dressing. Ready in 30 minutes and perfect for easy weeknight dinners.
Equipment
- Large skillet
- Mixing bowl
- Whisk
Ingredients
- 2 cups cold cooked jasmine rice day-old works best
- 2 tbsp neutral oil sunflower or avocado oil
- 1 cup shredded purple cabbage
- 1 medium cucumber thinly sliced
- 1 large carrot julienned or grated
- 3 green onions thinly sliced
- 1/4 cup fresh cilantro leaves
- 2 tbsp toasted sesame seeds
- 3 tbsp natural peanut butter
- 1 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tsp chili garlic sauce adjust to taste
- 1 tsp maple syrup
- 2-3 tbsp warm water to thin the dressing
Instructions
- Break up cold rice with your hands to remove clumps, then spread on a surface.
- Heat oil in a large skillet over medium-high heat. Add rice in a single layer and press down with a spatula.
- Cook without stirring for 4 to 5 minutes until the bottom is golden. Stir once, press again, and cook another 3 to 4 minutes. Remove from heat and cool slightly.
- Whisk together peanut butter, soy sauce, rice vinegar, chili garlic sauce, and maple syrup. Add warm water one tablespoon at a time until dressing is pourable.
- Combine cabbage, cucumber, carrot, and green onions in a large bowl. Add the crispy rice and toss gently.
- Drizzle dressing over the salad and toss. Top with cilantro and sesame seeds. Serve immediately.
Notes
- Use day-old rice for the crispiest results.
- Store components separately if making ahead - rice softens once dressed.
- Re-crisp rice in a dry skillet for 2 minutes before serving leftovers.
- Swap peanut butter for tahini to make it nut-free.