Crispy Rice Salad with Peanut-Chili Dressing
A refreshing yet hearty salad that combines crispy rice with colorful vegetables and a flavorful peanut-chili dressing.
Ingredients
Salad Ingredients
- 2 cups cooked rice (preferably jasmine or basmati) Use leftover rice if available.
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 medium bell pepper, diced
- 1 cup shredded carrots
- ¼ cup green onions, sliced
- 1 cup cooked protein (such as chicken, tofu, or chickpeas) Choose any cooked protein you prefer.
- ½ cup chopped fresh cilantro or parsley
Peanut-Chili Dressing
- ¼ cup peanut butter Substitute with almond butter for allergies.
- 2 tablespoons soy sauce (or a gluten-free alternative)
- 1 tablespoon chili paste Adjust quantity for desired spiciness.
- 2 tablespoons lime juice
- 1 tablespoon honey or maple syrup Use maple syrup for vegan option.
- to thin water Add water as needed to achieve desired dressing consistency.
Instructions
Preparation
- Cook the rice according to package instructions. Allow it to cool while you prepare the other ingredients.
- In a bowl, whisk together the peanut butter, soy sauce, chili paste, lime juice, and honey. Adjust the thickness with water until you reach your desired consistency.
Combine and Dress
- In a large mixing bowl, combine the cooled rice, cherry tomatoes, cucumber, bell pepper, shredded carrots, green onions, and cooked protein. Add the chopped cilantro and mix well.
- Pour your peanut-chili dressing over the salad mixture and toss to coat all the ingredients evenly.
Serving
- Serve immediately, or refrigerate for a more chilled, flavor-infused meal.
Notes
For extra texture, consider garnishing with toasted nuts or seeds, such as peanuts or sesame seeds. If made ahead, let the salad sit for at least an hour in the refrigerator to allow flavors to meld.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 3gSodium: 500mgFiber: 5gSugar: 6g
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