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Crispy Rice Salad with Peanut-Chili Dressing (Vegan + High-Protein)

A bold and crunchy vegan salad featuring golden crispy rice, fresh vegetables, and a creamy peanut-chili dressing packed with plant-based protein.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420

Ingredients
  

Crispy Rice
  • 3 cups cooked rice preferably day-old
  • 1.5 tbsp sesame oil
  • 1 tbsp soy sauce or tamari
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 1 pinch salt
Salad
  • 1 cup edamame cooked and shelled
  • 1 cup purple cabbage shredded
  • 1 cup carrots shredded
  • 0.5 cup cucumber thinly sliced
  • 3 green onions sliced
  • 0.25 cup cilantro chopped
  • 0.25 cup roasted peanuts chopped
  • 1 tbsp sesame seeds
Peanut-Chili Dressing
  • 0.25 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

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss cooked rice with sesame oil, soy sauce, garlic powder, smoked paprika, and salt.
  3. Spread rice on baking sheet and bake 25–35 minutes, stirring halfway, until golden and crispy.
  4. Whisk together all dressing ingredients until smooth and creamy.
  5. Combine cabbage, carrots, cucumber, edamame, green onions, and cilantro in a large bowl.
  6. Top with crispy rice and drizzle generously with dressing.
  7. Garnish with peanuts and sesame seeds. Toss gently and serve.

Notes

Store components separately for best texture. Re-crisp rice before serving if needed.