Description
A vibrant crispy rice salad tossed with fresh vegetables, herbs, crunchy peanuts, and coated in a creamy, slightly spicy peanut-chili dressing.
Ingredients
Scale
- 3 cups cooked jasmine rice, chilled
- 2 tablespoons vegetable oil
- 1 cup red cabbage, thinly sliced
- 1 cup carrots, shredded
- 3 stalks green onions, sliced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/2 cup roasted peanuts
- 2 tablespoons lime juice
- 1/3 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon chili flakes
Instructions
- Heat a large skillet over medium heat.
- In a small bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, lime juice, and chili flakes until smooth.
- Add vegetable oil to the skillet and let it heat.
- Spread the rice in the skillet and cook without stirring too much so it crisps evenly.
- Cook for 8 to 10 minutes, stirring occasionally, until the rice is golden and crispy.
- In a large bowl, combine crispy rice, cabbage, carrots, green onions, cilantro, mint, and peanuts.
- Pour the dressing over the mixture and toss gently to combine.
- Serve immediately while the rice is still crispy.
Notes
- Use day-old rice for the best crispy texture.
- Adjust chili flakes based on your spice preference.
- Toss just before serving to keep the rice crunchy.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: crispy rice salad, peanut chili dressing, crunchy salad, rice salad recipe, vegetarian salad