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–+ servings
Peanut Mango Crispy Rice Salad

Peanut Mango Crispy Rice Salad: A Crunchy Flavor Adventure

This Peanut Mango Crispy Rice Salad offers a crunchy flavor adventure with delightful ingredients.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 4 cups Cooked Long Grain White Rice Day-old rice yields the best texture for crispiness.
  • 3 tablespoons Soy Sauce Adds savory umami flavor; swap for low-sodium or tamari for gluten-free.
  • 2 tablespoons Oil (e.g., Sesame, Olive, Avocado) Used for baking rice to achieve that perfect crunch.
For the Vegetables
  • 1 medium English Cucumber Fresh and hydrating; substitute with zucchini if desired.
  • 3 stalks Chopped Green Onion Adds a mild onion flavor and freshness; can be exchanged for chives.
For the Fruit
  • 1 cup Diced Mango Use fresh or frozen chunks for convenience.
  • 1 medium Diced Avocado Opt for seeds or nuts for nut-free options.
For the Protein
  • 1 cup Protein (e.g., Edamame, Shredded Chicken, Crispy Tofu) Customize based on dietary needs.
For the Dressing
  • 1/2 cup Creamy Peanut Butter Substitute with almond butter for nut-free.
  • 1 large Lime Juice Adds acidity and brightness.
  • 2 tablespoons Rice Vinegar Apple cider vinegar works as a substitute.
  • 2 tablespoons Maple Syrup Agave or honey can be alternatives.
  • 1 tablespoon Sesame Oil Omit for a lighter dressing.
  • 2 cloves Minced Garlic Fresh garlic is preferred for best flavor.
  • 1 teaspoon Minced Fresh Ginger Ground ginger can be used but in lesser amounts.
  • 1/4 cup Water Adjusts the dressing's thickness.

Equipment

  • Oven
  • mixing bowl
  • Baking Sheet
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Combine cooked long grain white rice with soy sauce and oil in a large mixing bowl, then spread on a baking sheet.
  3. Bake rice for 40-45 minutes, stirring every 10 minutes until golden and crispy.
  4. Whisk together peanut butter, lime juice, rice vinegar, maple syrup, sesame oil, garlic, ginger, and water until smooth.
  5. In a large bowl, combine chopped avocado, diced cucumber, sliced green onion, diced mango, and protein.
  6. Once the rice is cool, fold it gently into the mixed ingredients and drizzle with peanut sauce.
  7. Serve immediately, garnished with chili crisp if desired.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 56gProtein: 15gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 500mgPotassium: 800mgFiber: 7gSugar: 6gVitamin A: 800IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

Store crispy rice and salad components separately to prevent sogginess. Adjust sauce consistency as needed for best results.

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