Description
This crispy rice peanut miso salad is crunchy, colorful, and packed with bold flavors. Crispy baked rice adds texture, while the creamy miso peanut dressing ties everything together for a fresh, filling dish perfect for lunch, dinner, or meal prep.
Ingredients
4 cups broccoli
1 cup shredded red cabbage
1 sliced bell pepper
1 cup kimchi
2 cups cooked rice (such as Minute Rice)
2 tbsp coconut aminos
1 tsp sriracha
Olive oil cooking spray
Miso Dressing: 4 tbsp peanut butter powder, 1/3 cup water, 2 tbsp miso paste, 1 tsp ginger powder, 2 packs stevia
Garnish: Furikake seasoning, dried green onions, red pepper flakes
Instructions
- Preheat oven to 400°F (200°C).
- Mix 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.
- Wash broccoli and air fry at 340°F for 15 minutes.
- Whisk together peanut butter powder, water, miso paste, ginger powder, and stevia until smooth to make the dressing.
- Assemble salad by combining broccoli, red cabbage, and bell pepper in a bowl. For meal prep, layer veggies in containers, then top with crispy rice.
- Drizzle generously with miso dressing and garnish with furikake, dried green onions, and red pepper flakes. Toss before serving.
Notes
Swap peanut butter powder with regular peanut butter for extra richness.
Add tofu, chicken, or shrimp for more protein.
Use gochujang instead of sriracha or tamari instead of coconut aminos for flavor variations.
Store crispy rice separately and re-crisp in the oven before adding to salad.
Dressing can be prepared up to 4 days in advance.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg
