Introduction

This Quick Crispy Rice Salad with Peanut Sesame Dressing is a vibrant, crunchy dish perfect for a light lunch or side. The crispy rice adds a delightful texture, while the tangy peanut sesame dressing brings all the fresh veggies together in a flavorful harmony.

The image shows a black bowl filled with a colorful salad on a white marbled surface. The bottom layer includes chopped purple cabbage and thin slices of bright green cucumber arranged on the right side. On top, there are thin strips of orange carrot, mixed with a crunchy, brown textured rice or grain. The salad is lightly drizzled with a tan creamy sauce and sprinkled with white sesame seeds, adding texture. The overall presentation is fresh and vibrant with a mix of green, purple, orange, and brown colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked jasmine rice (preferably day-old)
1 tbsp sesame oil
1 tbsp soy sauce or tamari
1 tbsp chili crisp
3 tbsp sesame oil (for dressing)
2 tbsp peanut butter or tahini
2 tbsp soy sauce or tamari (for dressing)
2 tbsp rice vinegar
2 tbsp lime juice
1 tbsp honey
2 tsp chili crisp (for dressing)
1/2 inch piece ginger, grated
Salt and pepper, to taste
3 cups shredded cabbage (mix of green and red)
1 cup sliced cucumber
1 red bell pepper, thinly sliced
1 medium carrot, grated or julienned
1/2 cup chopped sugar snap peas
2 green onions, sliced
Toasted sesame seeds, for garnish

Instructions

Step 1: Preheat your air fryer or oven to 400°F (200°C). Line the air fryer tray, basket, or a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Step 2: In a large bowl, combine the day-old cooked jasmine rice with 1 tablespoon sesame oil, 1 tablespoon soy sauce or tamari, and 1 tablespoon chili crisp. Mix thoroughly until the rice is evenly coated and has a uniform color. Spread the seasoned rice mixture in an even, thin layer over the prepared parchment, keeping some rice clusters together for crispy clumps. Bake in the air fryer for 16-18 minutes or in the oven for 40 minutes, until golden brown and crisp.
Step 3: While the rice is baking, prepare the dressing. In a small bowl, whisk together 3 tablespoons sesame oil, 2 tablespoons peanut butter or tahini, 2 tablespoons soy sauce or tamari, 2 tablespoons rice vinegar, 2 tablespoons lime juice, 1 tablespoon honey, 2 teaspoons chili crisp, and the grated ginger. Whisk until completely smooth and emulsified. Add salt and pepper to taste, and optionally extra lime juice for brightness.
Step 4: Once the rice is golden brown and crisp, remove it from the oven or air fryer and let it cool slightly. Break the crispy rice into small clumps with your hands to create texture throughout the salad.
Step 5: In a large salad bowl, combine the shredded cabbage, sliced cucumber, thinly sliced red bell pepper, grated or julienned carrot, chopped sugar snap peas, sliced green onions, and the crispy rice pieces. Drizzle the prepared dressing evenly over the top.
Step 6: Toss everything together thoroughly. Taste and adjust seasoning with salt and pepper if needed. Just before serving, sprinkle the salad with toasted sesame seeds for extra flavor and crunch.

Tips & Variations

Use day-old rice for the crispiest clusters—freshly cooked rice tends to be too soft and sticky.
Swap peanut butter with tahini for a more earthy, sesame-forward dressing.
Add fresh herbs like cilantro or mint for an extra layer of freshness.
Adjust the chili crisp amount to your preferred spice level.

Storage

Store the salad and crispy rice separately in airtight containers in the refrigerator for up to 2 days. Combine just before serving to keep the crispy rice crunchy. Reheat the crispy rice gently in an oven or air fryer if desired, but avoid microwaving to maintain texture.

How to Serve

A black bowl filled with a fresh salad consisting of dark brown crispy grains at the base, layered with bright purple cabbage strips, thin red bell pepper slices, and fresh green chopped celery pieces. On top, there are light green cucumber slices with seeds visible, scattered green leafy herbs, and a drizzle of creamy light brown sauce. The dish is sprinkled with small white sesame seeds throughout. The bowl sits on a white marbled surface with blurred elements of a lemon half and a small container in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of rice?

Yes, jasmine rice is preferred for its texture and aroma, but other long-grain rice varieties can work. Avoid short-grain or sticky rice as they won’t crisp up as well.

Is this salad suitable for vegans?

Absolutely. Just ensure you use a vegan-friendly sweetener instead of honey, or replace it with maple syrup to keep the dish fully vegan.