Name: Quick Crispy Rice Salad with Peanut Sesame Dressing Recipe
Prep time: 15 min
Cook time: PT-491713H1M52S
Total time: PT-491713H1M52S
Cuisine: Asian
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; 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; 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

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Introduction

This Quick Crispy Rice Salad with Peanut Sesame Dressing is a vibrant and crunchy dish perfect for a light lunch or refreshing side. Crispy rice clusters add texture, while the creamy peanut sesame dressing brings a rich, tangy flavor. It’s easy to make and packed with fresh vegetables for a satisfying meal.

A close-up of a bowl filled with three layers: the bottom layer has brown fried rice with a slightly glossy texture, the middle layer contains mixed vegetables including bright green cucumber slices and red bell pepper strips, and the top layer has thin strips of purple cabbage and sprinkled sesame seeds. A gold fork is lifting a bite showing all these layers together. The bowl is white and sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the crispy rice:

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

For the 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

For the salad:

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 cooked jasmine rice with sesame oil, soy sauce or tamari, and chili crisp. Mix thoroughly until the rice is evenly coated. Spread the rice in an even, thin layer on the prepared parchment, keeping some clusters together.
Step 3: Bake the rice in the air fryer for 16-18 minutes or in the oven for 40 minutes, until golden brown and crisp.
Step 4: While the rice bakes, prepare the dressing by whisking together sesame oil, peanut butter or tahini, soy sauce or tamari, rice vinegar, lime juice, honey, chili crisp, and grated ginger until smooth. Season with salt and pepper to taste.
Step 5: Once the rice is crisp and golden, let it cool slightly. Break it into small clumps by hand for added texture.
Step 6: In a large bowl, combine the shredded cabbage, cucumber, bell pepper, carrot, sugar snap peas, green onions, and crispy rice pieces. Drizzle the dressing evenly over the salad.
Step 7: Toss everything together to mix well, then adjust seasoning with salt and pepper as needed. Garnish with toasted sesame seeds before serving.

Tips & Variations

Use day-old rice for best crispiness, as fresh rice may be too moist.
Swap peanut butter for tahini for a different nutty flavor.
Adjust chili crisp quantity according to your desired spice level.
Add fresh herbs like cilantro or mint for extra brightness.
For a vegan version, substitute honey with maple syrup or agave.

Storage

Store any leftover salad separately from the crispy rice and dressing to keep textures intact. The wilted salad and dressing can be refrigerated in an airtight container for up to 2 days. Store crispy rice clusters in a sealed container at room temperature for up to 3 days and add just before serving to maintain crunch. Reheat the crispy rice in a toaster oven or air fryer briefly if desired.

How to Serve

The image shows a close-up of a fork holding a colorful rice and vegetable mix, lifted above a matte black bowl filled with the same dish. The food on the fork has layers of reddish-brown sauced rice, bright green cucumber slices, thin red pepper strips, and purple cabbage, all sprinkled with small white sesame seeds. The bowl below contains more of the mix with visible red tomato pieces on the side, set against a white marbled surface. The fork's color is golden, adding a warm tone to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

While jasmine rice works best due to its texture, you can use other long-grain rice varieties. Avoid sticky or short-grain rice as it may not crisp well.

Is chili crisp necessary for this recipe?

Chili crisp adds a spicy, savory depth but can be omitted or replaced with a mild chili sauce if preferred. Adjust according to your spice tolerance.