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Salads Intermediate

Crispy Rice Crunch Salad with Spicy Peanut Dressing

Name: Crispy Rice Crunch Salad with Spicy Peanut Dressing
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 3 cups cooked rice, preferably day-old; 1½ tbsp sesame oil; 1 tbsp soy sauce, or tamari; ½ tsp garlic powder; ½ tsp smoked paprika; 1 pinch salt; 1 cup edamame, cooked and shelled; 1 cup purple cabbage, shredded; 1 cup carrots, shredded; ½ cup cucumber, thinly sliced; 3 green onions, sliced; ¼ cup cilantro, chopped; ¼ cup roasted peanuts, chopped; 1 tbsp sesame seeds; ¼ cup peanut butter; 1 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp lime juice, fresh; 2 tsp maple syrup; 1 tsp chili paste; 1 tsp fresh ginger, grated; 3 tbsp warm water, as needed

Oven-crisped rice over cabbage, carrots, cucumber and edamame, tossed in a creamy peanut-chili dressing. Vegan and very filling.

By Denise Updated October 17, 2026

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Golden, crackly baked rice on a pile of crunchy vegetables with a creamy, spicy peanut dressing.

Prep20 min

Cook30 min

Total50 min

Serves4

LevelIntermediate

What makes it special

Smoked paprika
Cilantro
Peanut butter
Lime juice

This is a salad I actually crave. The star is the rice: leftover rice tossed with sesame oil and soy, then baked until it's golden and crackly like the bottom of a rice pot. Pile it on crunchy vegetables and edamame, pour over a spicy peanut dressing, and you have a meal.

Why you'll love it

Huge crunch from the baked rice, peanuts and fresh vegetables.
Really filling thanks to edamame, peanuts and rice.
Bold dressing: creamy, spicy, tangy and a little sweet.
Meal-prep friendly if you store the parts separately.

The crispy rice trick

Use day-old rice; it has less moisture. Spread it thinly on the baking sheet with plenty of space, and stir once halfway so it browns evenly.

The dressing

Peanut butter, soy sauce, rice vinegar, lime, chili paste and a touch of maple syrup. It hits salty, spicy, tangy, sweet and nutty all at once.

Variations

Tofu: add roasted tofu cubes.
Fruit: diced mango or pineapple for a sweet contrast.
Grains: quinoa works too.
Extra heat: toss the rice in chili oil before baking.

Meal prep

The dressing keeps for 5 days, the rice for 3 to 4 days in an airtight container. Chop the vegetables ahead and assemble just before eating.

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Questions, answered

Can I air fry the rice?

Yes. Air fry at 375°F for 10 to 15 minutes, shaking halfway through.

Can I make it nut-free?

Use sunflower seed butter instead of peanut butter and leave out the peanuts.

Why day-old rice?

It's drier, so it crisps up much better in the oven than freshly cooked rice.

Recipe by

Denise