Vegan Crispy Rice Peanut Miso Salad is a satisfying, flavor-packed dish that balances crunch, freshness, and creamy nutty dressing. The crispy rice gives it a delightful texture, while the miso-peanut dressing brings depth and umami. It’s great as a light lunch, a side, or a refreshing dinner that feels both healthy and hearty.
Cooking Time: 25 minutes
Servings: 3–4
Ingredients:
For the Salad:
2 cups cooked jasmine rice (preferably day-old)
2 teaspoons sesame oil
1 cup shredded red cabbage
1 cup shredded carrots
1 small cucumber, thinly sliced
1 red bell pepper, julienned
2 green onions, chopped
¼ cup fresh cilantro leaves
¼ cup roasted peanuts, roughly chopped
1 tablespoon sesame seeds
For the Peanut Miso Dressing:
3 tablespoons smooth peanut butter
1 tablespoon white miso paste
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon maple syrup or agave nectar
1 teaspoon sesame oil
2 tablespoons warm water (to thin, as needed)
½ teaspoon grated fresh ginger
½ teaspoon lime juice
Instructions:
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Crisp the Rice:
Heat sesame oil in a large nonstick skillet over medium-high heat. Add the cooked rice in an even layer and press it gently with a spatula. Let it cook undisturbed for 5–6 minutes until the bottom turns golden and crisp. Stir and cook for another 3 minutes. Remove from the pan and let it cool slightly. -
Make the Dressing:
In a small bowl, whisk together peanut butter, miso paste, soy sauce, rice vinegar, maple syrup, sesame oil, ginger, and lime juice. Add warm water gradually until the dressing reaches a smooth, pourable consistency. Taste and adjust sweetness or saltiness to your preference. -
Assemble the Salad:
In a large bowl, combine shredded cabbage, carrots, cucumber, bell pepper, green onions, and cilantro. Add the crispy rice and toss gently. Pour over the peanut miso dressing and mix until everything is evenly coated. -
Finish and Serve:
Transfer the salad to serving bowls. Top with chopped peanuts and sesame seeds for extra crunch. Serve immediately for the best crispy texture.
Nutrition (Per Serving):
Calories: 360
Protein: 10g
Carbohydrates: 42g
Fat: 18g
Sugar: 8g
Fiber: 5g
Tips:
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For extra crispiness, use leftover cold rice and don’t stir too often while frying.
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Add edamame, tofu cubes, or avocado for more protein and creaminess.
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If you prefer a lighter version, use half the peanut butter and replace with tahini.
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The dressing stores well in the fridge for up to 4 days—just whisk again before using.
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A sprinkle of chili flakes or a drizzle of sriracha can add a nice heat kick.
