Crispy Rice Salad with Peanut-Chili Dressing

Ingredients

• 2 cups cooked jasmine rice
• 1-2 tbsp chili oil (or neutral oil, if you prefer less heat)
• 2 tbsp soy sauce
• 1 cup shelled edamame (thawed if frozen)
• 1 ripe avocado (diced)
• 1 English cucumber (thinly sliced)
• 1 red bell pepper (thinly sliced or diced)
• 3 spring onions (thinly sliced, white + green parts)
• 1/2 cup fresh coriander (cilantro, chopped)
• 1/4 cup fresh dill (roughly chopped)
• 1/4 cup crushed peanuts
• Optional: extra chili flakes or a drizzle of Sriracha for more heat
• 3 tbsp creamy peanut butter
• 1-3 garlic cloves (minced, to taste)
• 1-2 tsp Sriracha (optional – omit or reduce for milder)
• 2 tbsp rice vinegar
• 2-4 tbsp water (to thin)