Peanut Mango Crispy Rice Salad for a Flavor-Packed Meal

This Peanut Mango Crispy Rice Salad is a delicious way to utilize day-old rice, featuring a colorful medley of flavors and textures.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4 servings

Course: Salads

Cuisine: Asian

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

4 cups Cooked Long Grain White Rice Day-old rice yields the best texture for crispiness.
2 tablespoons Soy Sauce Low-sodium soy sauce is great for a healthier option.
2 tablespoons Oil (e.g., Sesame, Olive, Avocado) Any neutral or flavored oil can provide excellent results.
1 medium English Cucumber Swap with Persian cucumber or zucchini if preferred.
3 tablespoons Chopped Green Onion Chives or shallots make good alternatives.
1 cup Diced Mango Fresh or frozen chunks work beautifully.
1 avocado Diced Avocado Substitute with nuts or seeds for a nut-free salad.
1 cup Protein (e.g., Edamame, Shredded Chicken, Crispy Tofu) Select according to your dietary choice.

For the Peanut Dressing

1/2 cup Creamy Peanut Butter Almond butter or sunflower seed butter can be used for nut-free options.
1 large Lime Juice One large lime is perfect for vibrant flavor.
2 tablespoons Rice Vinegar Apple cider vinegar is a fine substitute.
1 tablespoon Maple Syrup Agave or honey are great alternatives.
1 tablespoon Sesame Oil Omit for a neutral taste if desired.
2 cloves Minced Garlic Fresh garlic is recommended for the best flavor.
1 tablespoon Minced Fresh Ginger Ground ginger can work too, just reduce the quantity.
1/4 cup Water Adjust dressing consistency; coconut milk can be used for a richer taste.

Equipment

Oven
mixing bowl
Baking Sheet
Parchment Paper
Whisk
Salad Bowl

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C). Gather your ingredients and equipment.
In a large mixing bowl, combine rice, soy sauce, and a splash of oil. Mix until the rice is coated and spread in a single layer on a parchment-lined baking sheet.
Bake in the preheated oven for 40-45 minutes, stirring every 10 minutes for even crisping.
Whisk together peanut butter, lime juice, rice vinegar, maple syrup, sesame oil, garlic, and ginger in a bowl. Gradually add water for desired consistency.
In a large salad bowl, add avocado, cucumber, green onion, mango, and protein. Gently toss these ingredients together.
Fold the warm rice into the salad bowl. Drizzle the peanut dressing over the top.
Serve immediately and enjoy!

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 60gProtein: 15gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gSodium: 600mgPotassium: 700mgFiber: 8gSugar: 10gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 3mg

Notes

Assemble salad just before serving to keep textures intact.

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