Asian peanut crispy rice salad

I, Poppy O’Toole, have a confession to make. I am ALWAYS late to a trend. It doesn’t matter how hard I try to get there on time, life gets in the way. I’m a busy woman, I’ve got 4 cookbooks out! But I’m going to try and be better from now on, because I know that you all go FERAL for the latest recipe ideas on TikTok and I am here for you babs.

Bearing that in mind, I saw loads of crispy rice salads over on Instagram and TikTok a few months ago and it literally hasn’t left my mind since. I’ve finally got round to creating my version of this delicious meal, drizzled with a spicy peanut dressing and I’m now obsessed. Maybe I’ll become the rice queen next? Or maybe just the Carb Captain. That has a pretty good ring to it, doesn’t it?

Make it your own

For this recipe, I’ve gone to my love of Asian flavours and used loads of super crunchy veg, some fresh herbs and a slightly spicy peanut dressing for extra zingy flavour. The crispy chilli oil in the rice makes it a lil’ fiery, just enough to make you keep going back for more flavoursome deliciousness.

If you’re struggling to find any of the ingredients, swap it out for the nearest thing you can! Like for the shaoxing vinegar, use standard rice wine vinegar or even red wine vinegar if it’s what you’ve got in the cupboard. Crunchy peanut butter can be swapped for smooth, black sesame seeds for white, etc etc… you get the drift. If there’s any specific vegetables you prefer then chuck them in! Make this salad your own, add in marinated chicken or some steak for extra protein gains.

If you’re looking for some other glorious rice recipes from me, or just things to serve with rice, some of my favourites are:

So let me know what you want to see from me, and I’ll try to get to any trending recipe ideas 3-5 months after they stop trending. Sorry again xoxoxoxo

Asian peanut crispy rice salad

Asian peanut crispy rice salad

By Poppy Cooks

https://www.poppycooks.com/recipes/asian-peanut-crispy-rice-salad/

Prep Time: 20 mins
Cook Time: 30 mins
Print Recipe
Rate Recipe

Ingredients

Metric Imperial

For the crispy rice

    Metric

  • 175g basmati rice, cooked and cooled - day old rice is best!
  • 1 tbsp sesame oil
  • 2 tbsp rice wine vinegar
  • 1 1/2 tbsp dark soy sauce
  • 2 tsp crispy chilli oil
  • 2 tbsp black sesame seeds

    • Imperial

  • 6oz basmati rice, cooked and cooled - day old rice is best!
  • 1 tbsp sesame oil
  • 2 tbsp rice wine vinegar
  • 1 1/2 tbsp dark soy sauce
  • 2 tsp crispy chilli oil
  • 2 tbsp black sesame seeds

For the salad

    Metric

  • 1 small or 1/2 large white cabbage
  • 1 small or 1/2 large red cabbage
  • 1 carrot, peeled
  • 3 radishes
  • 1 red pepper
  • 150g edamame beans, podded
  • 10-12 sugar snap peas
  • 2 spring onions
  • 5g fresh coriander, roughly chopped
  • 5g fresh mint, roughly chopped
  • 1 red chilli, sliced, to garnish
  • 200g cooked prawns, to garnish (optional)

    • Imperial

  • 1 small or 1/2 large white cabbage
  • 1 small or 1/2 large red cabbage
  • 1 carrot, peeled
  • 3 radishes
  • 1 red bell pepper
  • 10-12 sugar snap peas
  • 2 spring onions
  • 0.2oz fresh cilantro, roughly chopped
  • 0.2oz fresh mint, roughly chopped
  • 1 red chilli, sliced, to garnish
  • 7oz cooked prawns, to garnish (optional)

For the peanut dressing

    Metric

  • 3 tbsp crunchy peanut butter
  • 1 lime, juiced
  • 1 tbsp shaoxing vinegar
  • 2 tbsp light soy sauce
  • Pinch caster sugar
  • 1 tbsp runny honey
  • 1 tbsp sesame oil
  • 1 tbsp sriracha
  • Small knob of ginger, peeled and grated
  • 1 small clove of garlic, peeled and grated

    • Imperial

  • 3 tbsp crunchy peanut butter
  • 1 lime, juiced
  • 1 tbsp shaoxing vinegar
  • 2 tbsp light soy sauce
  • Pinch superfine white sugar
  • 1 tbsp runny honey
  • 1 tbsp sesame oil
  • 1 tbsp sriracha
  • Small knob of ginger, peeled and grated
  • 1 small clove of garlic, peeled and grated

Instructions

  1. Preheat the oven to 180ºc fan/200ºc/350ºf. Spread your cold rice out onto a non stick baking tray and mix in all of the other ingredients thoroughly. Spread to an even layer and pop the tray into the oven for 25-30 minutes, turning over with a spatula halfway through.
  2. While the rice is in the oven, very finely shred the cabbages, carrot, red pepper and radishes. If you have a mandolin, this is the time to get it out bab! If not, just take your time and slice everything as thin as you can. Slice the sugar snap peas and spring onions.
  3. Mix together all of the sliced veg with the chopped coriander and mint, and the edamame. Set aside while you prep the dressing for the salad.
  4. In a bowl, whisk together all of the ingredients for the sauce with a pinch of salt and ground white pepper. If your dressing is quite thick, add a few tbsp of hot water and whisk until it reaches the desired consistency. Pour just over half of your peanut dressing over the mixed salad vegetables, then toss to coat.
  5. Spoon loads of your salad into a bowl and top with the prawns (if using) then sprinkle over a big handful of crispy rice. Drizzle over the remaining peanut dressing and garnish with fresh red chilli and some extra coriander before getting stuck in there.

Find this recipe online at https://www.poppycooks.com/recipes/asian-peanut-crispy-rice-salad/

You may like these too...

Leave a Comment