Description
A delightful salad combining crispy rice, fresh vegetables, and a creamy peanut-chili dressing, perfect for autumn gatherings.
Ingredients
Scale
- 1 cup cooked rice
- 2 tablespoons vegetable oil
- 1 bell pepper, diced
- 1 carrot, shredded
- 1 cucumber, diced
- 1 cup mixed herbs (cilantro, mint, etc.)
- 1/4 cup peanuts, chopped
- For the dressing:
- 3 tablespoons peanut butter
- 1 tablespoon chili paste
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Water to thin, as needed
Instructions
- Heat the vegetable oil in a skillet over medium heat. Add the cooked rice and cook until crispy, stirring occasionally.
- Mix together the ingredients for the dressing until smooth.
- Combine the crispy rice, diced bell pepper, shredded carrot, diced cucumber, and mixed herbs in a large serving bowl.
- Drizzle the peanut-chili dressing over the salad and toss gently.
- Top with chopped peanuts before serving.
Notes
Make the dressing ahead and store it in the fridge for up to a week. Add fresh veggies just before serving to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg