Description
A vibrant and satisfying vegan salad featuring crunchy fried rice patties, fresh vegetables, and a zesty peanut-chili dressing. Easy to make and perfect for a healthy meal.
Ingredients
Scale
- For the Crispy Rice Patties:
- 2 cups cooked short-grain sushi rice (day-old is best for crisping)
- 2 tablespoons cornstarch or arrowroot powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil, for frying (about ½ cup to 1 cup)
- For the Peanut-Chili Dressing:
- ⅓ cup smooth natural peanut butter
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 1–2 tablespoons maple syrup or agave nectar
- 1–2 tablespoons chili garlic sauce or Sriracha
- 1 tablespoon toasted sesame oil
- 2–3 tablespoons warm water, to thin
- ½ teaspoon grated fresh ginger
- 1 clove garlic, minced
- For the Salad:
- 4 cups mixed salad greens
- 1 cup shredded carrots
- 1 cup thinly sliced red cabbage
- ½ cup thinly sliced cucumber
- ½ cup thinly sliced red bell pepper
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh mint
- 2–3 green onions, thinly sliced
- Optional additions: Edamame, roasted peanuts, sesame seeds
Instructions
- 1. Prepare the rice for frying: In a medium bowl, combine the cooked and cooled rice with cornstarch, salt, and pepper. Mix until evenly coated.
- 2. Form the rice patties: Press about ¼ cup of the rice mixture firmly into a circular patty, about ½ inch thick. Repeat with remaining rice.
- 3. Fry the rice patties: Heat ½ inch of vegetable oil in a large skillet over medium-high heat. Carefully fry patties for 3-5 minutes per side until golden brown and crispy. Drain on paper towels.
- 4. Make the peanut-chili dressing: Whisk together peanut butter, rice vinegar, soy sauce, maple syrup, chili garlic sauce, sesame oil, ginger, and garlic. Gradually add warm water until desired consistency is reached. Adjust seasonings.
- 5. Assemble the salad: In a large bowl, combine mixed greens, carrots, red cabbage, cucumber, and red bell pepper. Add cilantro, mint, and green onions. Toss gently.
- 6. Serve the salad: Place dressed vegetables on plates, top with crispy rice patties, and drizzle with peanut-chili dressing. Garnish as desired.
Notes
Store dressing in an airtight container in the refrigerator for up to 5 days. Leftover crispy rice patties can be stored separately and reheated in a skillet or oven until crisp. Assemble salad just before serving to prevent wilting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad, Vegan, Main Course
- Method: Fried
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450-550 kcal (will vary based on portion size and exact ingredients)
- Sugar: 8-15g
- Sodium: 500-700mg
- Fat: 25-35g
- Carbohydrates: 40-55g
- Fiber: 6-8g
- Protein: 15-20g