Green Meal

Crunchy Peanut Garden Bowl

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Crunchy Peanut Garden Bowl

Dinner

Lunch

A vibrant, crunchy green salad layered over a silky peanut dressing and topped with crispy rice, roasted cashews, and chili oil. Fresh cucumber, edamame, peas, and tender broccoli bring bright spring flavors while toasted sesame and crunchy toppings create an addictive texture in every bite.

👥

Serves

⏱️

Time

25 min

☁️

CO2e

Approximate footprint: ~0.9 kg CO₂e per kg

Let's cook it

Ingredients

Salad

1 large cucumber, smashed and roughly chopped
½ cup edamame
½ cup green peas
½ cup tenderstem broccoli, chopped
3 spring onions, sliced
3 tbsp sesame seeds

Dressing

1 garlic clove, minced
Juice of ½ lemon
2 tsp rice vinegar
1 tbsp soy sauce
1 tbsp sesame oil
1–2 tbsp gochugaru flakes
Pinch sugar
Pinch MSG (optional)

Crispy Rice

1 cup cooked leftover rice
1 tbsp neutral oil

Peanut Sauce

2 tbsp smooth peanut butter
2 tbsp rice wine vinegar
1 tbsp soy sauce (to taste)
2–4 tbsp water (to loosen)

Toppings

¼ cup roasted cashews, roughly chopped
¼ cup crispy fried onions
1 tbsp chili oil
Fresh cilantro leaves (optional)
Lime wedges (optional)

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Salad

1 large cucumber
80 g edamame
80 g green peas
80 g tenderstem broccoli
3 spring onions
30 g sesame seeds

Dressing

1 garlic clove
Juice of ½ lemon
10 ml rice vinegar
15 ml soy sauce
15 ml sesame oil
10–15 g gochugaru flakes
Pinch sugar
Pinch MSG (optional)

Crispy Rice

250 g cooked rice
15 ml neutral oil

Peanut Sauce

30 g smooth peanut butter
30 ml rice wine vinegar
15 ml soy sauce
30–60 ml water

Toppings

40 g roasted cashews
30 g crispy fried onions
15 ml chili oil
Fresh cilantro (optional)
Lime wedges (optional)

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🗒️ Ingredients

Steps

Make the crispy rice:
Heat neutral oil in a pan over medium-low heat. Add the cooked rice and press lightly. Cook slowly until golden and crispy, stirring occasionally.
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Prepare the greens:
Blanch the broccoli, edamame, and peas in boiling water for 1–2 minutes. Drain and rinse under cold water.
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Smash the cucumber:
Lightly smash the cucumber with the side of a knife, remove excess seeds, and chop into bite-sized chunks.
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Mix the salad:
In a large bowl combine cucumber, broccoli, edamame, peas, spring onions, sesame seeds, garlic, lemon juice, rice vinegar, soy sauce, sesame oil, gochugaru, sugar, and MSG. Toss well.
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Make the peanut base:
Whisk together peanut butter, rice vinegar, soy sauce, and water until smooth and creamy.
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Assemble the bowl:
Spread the peanut sauce on the base of a large plate or bowl.
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Add the salad:
Pile the smashed cucumber salad on top of the sauce.
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Finish with crunch:
Scatter over crispy rice, roasted cashews, crispy onions, and drizzle with chili oil. Add cilantro and lime if desired.