Crispy Rice Salad With Veggies

This Crispy Rice Salad With Veggies is just what you need for a refreshing and satisfying meal. Picture crunchy rice, fresh vegetables, and a creamy peanut sauce all mingling together in one beautiful bowl. It’s bright, it’s vibrant, and it’s super easy to whip up. Whether you’re a cooking novice or a kitchen pro, this salad welcomes everyone with open arms. The best part is that you can customize it to fit your taste. Add more veggies, toss in some protein, or keep it simple. You’ll love how this dish balances crispiness with heartiness, making it a delightful option for lunch or dinner. So, let’s roll up our sleeves and get started on this delicious journey!

Why This Recipe Works

This crispy rice salad combines a variety of textures and flavors that elevate a simple dish into something truly exceptional. By using pre-cooked rice and a slew of fresh vegetables, you eliminate the fuss of cooking from scratch while maximizing flavor potential. The golden, crispy rice brings a crunchy contrast to the tender veggies, while the delicious peanut sauce binds everything together, creating a satisfying experience in every bite.

Why You’ll Love This Crispy Rice Salad With Veggies

This salad is not just a meal; it’s a celebration of vibrant colors and fresh ingredients! It beautifully bridges the gap between healthy eating and indulgent flavors. Perfect as a side dish or a quick lunch option, this crispy rice salad with veggies is an easy dish to customize, making it ideal for meal prepping or serving to guests. Quick and without the fuss of leafy greens, it’s the no-stress dish you’ve been searching for!

Ingredients

• 2 cups pre-cooked rice, cooled
• 1 tablespoon chili garlic sauce
• 1 tablespoon chili crunch oil
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• Juice from ½ lime + zest from whole lime
• 5 mini cucumbers, thinly sliced
• 2 avocados, cubed
• 1 red bell pepper, chopped
• 3-5 green onions, chopped
• 2 cups red cabbage, finely sliced
• 1 cup unsalted peanuts, chopped (150g)
• 1 cup edamame, shelled and cooked (160g)
• 1 cup fresh basil, chopped (16g)
• ½ cup cilantro, chopped (8g)
• ¼ cup peanut butter (65g)
• 3 tablespoons olive oil
• 3 tablespoons rice vinegar
• 3 cloves garlic, minced
• Juice from ½ lime
• 2 tablespoons toasted sesame oil
• 2 tablespoons soy sauce
• 1 ½ tablespoons maple syrup
• 1 inch fresh ginger, grated (2.5cm)

Cooking Instructions

Preparing the Crispy Rice

First things first, preheat your oven to 400˚F (200˚C). In a mixing bowl, combine 2 cups of cooled rice with 1 tablespoon each of chili garlic sauce, chili crunch oil, sesame oil, and soy sauce. Don’t forget to add the lime zest and juice from half of the lime. Stir everything until the rice is evenly coated.

Baking the Rice

Now, spread the seasoned rice mixture onto a baking sheet. Bake for 25-35 minutes, or until it reaches a crispy texture. While the rice is getting crispy, let’s move on to preparing the salad ingredients.

Combining the Veggies

In a large bowl, toss together 5 sliced mini cucumbers, 2 cubed avocados, 1 chopped red bell pepper, and 3-5 chopped green onions. Add in 2 cups of finely sliced red cabbage, 1 cup chopped peanuts, 1 cup cooked edamame, 1 cup chopped fresh basil, and ½ cup chopped cilantro. Mix all the ingredients thoroughly to ensure every bite has a little of everything.

Blending the Peanut Sauce

Grab a small blender for the next step. Add ¼ cup peanut butter, 3 tablespoons olive oil, and 3 tablespoons rice vinegar. Toss in 3 minced garlic cloves, juice from the remaining half of the lime, 2 tablespoons toasted sesame oil, 2 tablespoons soy sauce, 1 ½ tablespoons maple syrup, and 1 inch of grated ginger. Blend everything until smooth and well combined. If you don’t have a blender, no worries! You can whisk the sauce by hand, just make sure to finely mince the garlic first.

Final Assembly

Once your crispy rice comes out of the oven and cools slightly, it’s assembly time! Add the crispy rice to the bowl of veggies and pour over the peanut sauce. Gently combine everything to ensure the sauce coats all the ingredients evenly.

Serving Suggestions

This crispy rice salad is best served immediately for maximum crunch. However, it also holds up well in the fridge, making it great for meal prep. Pair it with grilled chicken or fish for a heartier meal or enjoy it on its own as a light lunch. The possibilities are endless!

Tips for Success

• Make sure your rice is sufficiently cooled before baking for optimal crispiness.
• Adjust the spiciness level by using more or less chili garlic sauce to suit your taste.
• Feel free to experiment! Additional veggies like shredded carrots or snap peas can add even more flavor and crunch.

Variations

• If you need a gluten-free option, substitute quinoa or farro.
• Add roasted chickpeas for an extra protein boost that’s also super tasty.
• To make it vegan, just swap the peanut butter for almond butter or any other preferred nut butter.

FAQs

1. Can I use leftover rice for this recipe?
Absolutely! Leftover rice works perfectly and is a great way to reduce waste.

2. How long will this salad stay fresh?
Stored in an airtight container, it should last for 3–4 days in the refrigerator.

3. Can I make this salad ahead of time?
Yes, you can make it a day in advance; just add the crispy rice just before serving to keep it crunchy.

4. What can I substitute for peanuts?
You can use sunflower seeds, cashews, or omit nuts altogether if you have allergies.

5. Can I make this salad vegan?
Yes! Just ensure that all ingredients, including sauces, are vegan-friendly.

Enjoy the excitement of cooking with this Crispy Rice Salad With Veggies that combines fresh, vibrant ingredients with a crunch that makes it stand out. With every bite, you’ll experience a medley of flavors and textures, perfect for your next meal prep or family gathering. It’s a dish that’s easy to customize while being healthy and delicious. Enjoy the joy of cooking in a delicious way!

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