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Quick Crispy Rice Salad with Peanut Sesame Dressing Recipe

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★★★★★

4.8 from 79 reviews

A vibrant and quick crispy rice salad tossed with a flavorful peanut sesame dressing. This recipe combines crunchy baked jasmine rice clusters with fresh vegetables and a tangy, spicy dressing for a perfect light meal or side dish.

Ingredients

Scale

Crispy Rice

  • 2 cups cooked jasmine rice (preferably day-old)
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce or tamari
  • 1 tbsp chili crisp

Peanut Sesame Dressing

  • 3 tbsp sesame oil
  • 2 tbsp peanut butter or tahini
  • 2 tbsp soy sauce or tamari
  • 2 tbsp rice vinegar
  • 2 tbsp lime juice
  • 1 tbsp honey
  • 2 tsp chili crisp
  • 1/2 inch piece ginger, grated
  • Salt and pepper, to taste

Salad Vegetables

  • 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

Garnish

  • Toasted sesame seeds

Instructions

  1. Preheat the Oven or Air Fryer: 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.
  2. Prepare and Bake the Crispy Rice: In a large bowl, combine 2 cups of 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. Spread the seasoned rice in an even, thin layer over the prepared parchment paper, keeping some clusters intact for crispy texture. Bake in the air fryer for 16-18 minutes or in the oven for 40 minutes, until golden brown and crisp.
  3. Prepare the Dressing: While the rice bakes, 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 in a small bowl. Whisk until smooth and emulsified. Add salt and pepper to taste, and optionally extra lime juice for brightness.
  4. Cool and Break Apart the Crispy Rice: Once the rice is golden and crisp, remove it from heat and allow to cool slightly. Break the crispy rice into small clumps by hand to create texture throughout the salad.
  5. Assemble the Salad: In a large salad bowl, combine 3 cups shredded cabbage, 1 cup sliced cucumber, 1 thinly sliced red bell pepper, 1 grated or julienned carrot, 1/2 cup chopped sugar snap peas, 2 sliced green onions, and the crispy rice clumps. Drizzle with the prepared dressing from step 3.
  6. Toss, Season, and Garnish: Toss all ingredients thoroughly to combine. Adjust seasoning with extra salt and pepper if needed. Just before serving, sprinkle generously with toasted sesame seeds for added flavor and crunch.

Notes

  • For best results, use day-old cooked jasmine rice as it is drier and crisps better.
  • You can substitute peanut butter with tahini for a different but equally delicious flavor.
  • Adjust the amount of chili crisp according to your desired spice level.
  • If you don’t have an air fryer, baking in the oven works just as well to achieve crispy rice.
  • This salad is best served fresh to maintain the crunchiness of the rice.

Keywords: crispy rice salad, peanut sesame dressing, quick salad, asian salad, air fryer recipe, healthy salad, vegetarian salad

Find it online: https://annakocht.com/quick-crispy-rice-salad-with-peanut-sesame-dressing-recipe/