Peanut Veggie Crunch Salad (Print Version)
# Ingredients:
→ Crispy Rice Essentials
01 -
2 cups of cold, cooked rice from the day before (must be well chilled)
02 -
1 lime - use the zest and juice from half
03 -
1 tablespoon toasted sesame oil for a nutty aroma
04 -
A hearty tablespoon of chili garlic sauce for some heat
05 -
1 tablespoon of chili crunch oil to add texture
06 -
1 tablespoon of soy sauce for that salty, umami punch
→ Veggie Blend
07 -
2 cups of thinly sliced red cabbage for crunch
08 -
5 small cucumbers, cut into rounds
09 -
A cup of shelled, cooked edamame beans (approx. 160g)
10 -
A handful of basil (about 16g), coarsely chopped
11 -
Half a cup of cilantro (8g), chopped roughly
12 -
A cup of crunchy, unsalted peanuts (roughly 150g), chopped
13 -
A ripe but firm avocado, diced into cubes
14 -
A handful (3-5) of green onions, finely sliced
15 -
1 red bell pepper, diced small
→ Peanut-Ginger Sauce
16 -
¼ cup of smooth peanut butter (about 65g)
17 -
Juice from half a lime, freshly squeezed
18 -
2 tablespoons of toasted sesame oil
19 -
3 plump garlic cloves, finely minced
20 -
3 tablespoons of olive oil, good quality
21 -
1½ tablespoons of maple syrup for sweetness
22 -
A 1-inch piece of fresh ginger (about 2.5cm), finely grated
23 -
2 tablespoons of soy sauce for depth
24 -
3 tablespoons of rice vinegar for some zing
# Instructions:
01 -
Preheat your oven to a warm 400°F (200°C). Mix the cooled rice with chili sauce, chili oil, sesame oil, lime juice, zest, and a splash of soy sauce in a bowl. Spread that flavorful mix on a baking tray and bake for about 25-35 minutes until nice and golden.
02 -
While the rice crisps up, toss your veggies in a big bowl: cucumbers, avocado cubes, red bell pepper chunks, shredded cabbage, and chopped green onions. Don’t forget to add the crunchy peanuts, cooked edamame, and your favorite fresh herbs like basil and cilantro.
03 -
Blend peanut butter, oils, vinegar, garlic, lime juice, soy sauce, syrup, and grated ginger together until smooth as silk in a small blender. No blender? Chop garlic and ginger extremely fine and whisk it all by hand until creamy.
04 -
Once the rice has baked and cooled slightly but still warm, toss it gently with the colorful veggie mix. Pour the dreamy peanut dressing over everything, stir well, and serve up the finished dish.
# Notes:
01 -
Perfect for meal prep – keep the dressing separate to maintain freshness and crunch.
02 -
Adjust the spice to your taste by adding more or less chili garlic sauce.
03 -
Make sure the rice is fully chilled before baking for the crispiest texture.