Description
A vibrant crispy rice salad tossed with fresh vegetables and coated in a creamy, slightly spicy peanut chili dressing, delivering the perfect balance of crunch and bold flavor.
Ingredients
Scale
- 3 cups cooked jasmine rice
- 1 cup shredded carrots
- 2 cups thinly sliced cabbage
- 1/2 cup chopped fresh cilantro
- 1/3 cup chopped green onions
- 1/2 cup roasted peanuts
- 1/3 cup peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 tablespoon chili paste
- 1 tablespoon sesame oil
Instructions
- Preheat Your Equipment: Preheat your oven to 200°C or heat a large skillet over medium heat.
- Combine Ingredients: In a small bowl, whisk peanut butter, soy sauce, lime juice, honey, chili paste, and sesame oil until smooth.
- Prepare Your Cooking Vessel: Spread the cooked rice on a baking sheet or add to the skillet in an even layer.
- Assemble the Dish: Crisp the rice until golden and crunchy, then transfer to a large bowl with carrots, cabbage, cilantro, and green onions.
- Cook to Perfection: Pour the dressing over the mixture and toss gently to coat everything evenly.
- Finishing Touches: Sprinkle roasted peanuts on top for extra crunch.
- Serve and Enjoy: Serve immediately while the rice is still crisp and the flavors are vibrant.
Notes
- Use cold, day-old rice for best crispiness
- Add dressing just before serving to maintain crunch
- Adjust chili paste to control spice level
- Reheat rice briefly to restore crispiness if needed
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: crispy rice salad, peanut chili dressing, crunchy salad, rice salad recipe, healthy vegetarian salad