If you’re craving something fresh, vibrant, and full of texture, this Crunchy Rice Salad inspired by Asian flavors might just become your new favorite!
It’s a colorful medley of crisp veggies, creamy avocado, and oven-crisped brown rice—all tossed together with a bold, zesty peanut dressing that ties everything together in the most satisfying way.
This salad is anything but boring—it's got crunch, it’s got flavor, and it’s packed with nourishing ingredients.
Whether you're prepping lunches for the week or looking for a unique side dish that will steal the show, this recipe delivers. Don’t skip the toasted walnuts—they’re the final crunchy touch that makes every bite unforgettable!
CRUNCHY RICE SALAD RECIPE
Ingredients
- 2 cups brown rice
- 1 cup shaved carrots
- 5 mini cucumbers
- 1 avocado
- 1 red bell pepper
- 1 scallion
- 1 cup red cabbage
- Fresh basil
- Fresh cilantro
- 1 tsp chilli powder
- 1 tsp salt
- 1 Tbsp soy sauce
- juice from half a lemon
- Optional: toasted walnuts
For the dressing:
- 1/4 cup peanut butter
- 3 Tbsp rice vinegar/ apple cider vinegar
- 3 garlic cloves
- 1,5 shaved ginger
- juice from half a lemon
- 2 Tbsp soy sauce
- 1 Tbsp honey
Directions
- Cook rice according to package instructions.
- Place cooked rice in an ovenproof dish and add the soy sauce, lemon juice, chilli powder and salt.
- Bake for 30 minutes at 390´F (stirring occasionally)
- While the rice is in the oven, prepare the dressing by adding al the ingredients to a jar and mixing well.
- Prepare the salad by chopping the red bell pepper, slicing the mini cucumbers, slicing the avocado, and chopping the red cabbage.
- Add all of the remaining ingredients and mix well, top off with some toasted nuts for extra flavour.
- Enjoy!
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