Crispy Rice Peanut Miso Salad

Why You’ll Love This Recipe

I like how this salad balances crunch, spice, and creaminess all in one bowl. The crispy baked rice makes it unique compared to regular grain salads, and the miso-peanut dressing adds depth and richness. I also appreciate how versatile it is—I can prep it ahead of time and enjoy it throughout the week.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Serves 4

4 cups of broccoli
1 cup of shredded red cabbage
1 sliced bell pepper
1 cup of kimchi
2 cups of cooked rice (used Minute Rice)
2 tbsp of coconut aminos
1 tsp of sriracha
Olive Oil Cooking Spray

Miso Dressing
4 tbsp of peanut butter powder
1/3 cup of water
2 tbsp of miso paste
1 tsp of ginger powder
2 packs of stevia

Garnish
Furikake seasoning
Dried green onions
Red pepper flakes

Directions

1. Preheat the oven to 400°F (200°C).

2. Mix the cooked rice with sriracha and coconut aminos. Spread evenly on a baking tray, spray with olive oil cooking spray, and bake for 20 minutes until golden and crispy.

3. Wash the broccoli and air fry at 340°F for 15 minutes.

4. While the rice bakes, whisk together peanut butter powder, water, miso paste, ginger powder, and stevia until smooth to make the dressing.

5. Assemble the salad by combining broccoli, red cabbage, and bell pepper in a bowl. In meal prep containers, layer the veggies, then add crispy rice and drizzle generously with miso dressing.

6. Garnish with furikake, dried green onions, and red pepper flakes. Toss before eating.

Servings and Timing

This recipe serves 4. Prep and cooking together take about 35 minutes: 20 minutes for the rice, 15 minutes for the broccoli, and a few minutes to assemble.

Variations

I sometimes swap the peanut butter powder for regular peanut butter for extra richness. If I want more protein, I add tofu, chicken, or shrimp. For a different flavor, I use gochujang instead of sriracha, or tamari instead of coconut aminos.

Storage/Reheating

I like storing the salad in separate containers to keep the rice crispy. The veggies and dressing keep well in the fridge for up to 4 days. I store the crispy rice separately in an airtight container and re-crisp it in the oven for a few minutes before adding it back to the salad.

FAQs

Can I use regular peanut butter instead of peanut butter powder?

Yes, I just adjust the water so the dressing doesn’t get too thick.

Can I make this salad vegan?

It already is vegan as long as the kimchi is made without fish sauce.

Can I use another grain instead of rice?

Yes, quinoa or farro also get nicely crisp when baked.

How do I keep the rice crispy for meal prep?

I store it separately and add it to the salad just before eating.

Can I skip the air fryer for broccoli?

Yes, I roast it in the oven at 400°F for 20 minutes if I don’t use the air fryer.

Can I use white rice instead of Minute Rice?

Yes, I cook it fully first, then crisp it the same way.

Is the dressing spicy?

Not very. I sometimes add more sriracha or red pepper flakes if I want extra heat.

Can I make this salad nut-free?

Yes, I replace the peanut butter powder with sunflower seed butter.

What can I serve this salad with?

I like pairing it with grilled salmon or tofu for a complete meal.

Can I prepare the dressing ahead of time?

Yes, I make it up to 4 days in advance and keep it in the fridge.

Conclusion

This crispy rice peanut miso salad is one of my favorite meal prep recipes because it’s healthy, filling, and full of bold flavors. I love the contrast of crunchy rice, fresh veggies, tangy kimchi, and creamy dressing. It’s a dish I can enjoy any time of the week, whether I serve it fresh or pack it for later.