Quick Crispy Rice Salad with Peanut Sesame Dressing Recipe
This Quick Crispy Rice Salad with Peanut Sesame Dressing is a vibrant and crunchy Asian-inspired dish featuring crispy baked jasmine rice clusters, fresh shredded cabbage, crunchy veggies, and a rich, tangy peanut sesame dressing. Perfect for a light lunch or dinner, it combines textures and bold flavors in an easy-to-make salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes (oven) or 18 minutes (air fryer)
- Total Time: 55 minutes (oven) or 33 minutes (air fryer)
- Yield: 4 servings 1x
- Category: Salads
- Method: Baking
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Scale
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
- 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.
- Prepare and Bake the Crispy Rice: In a large bowl, mix the day-old cooked jasmine rice with 1 tablespoon sesame oil, 1 tablespoon soy sauce or tamari, and 1 tablespoon chili crisp until evenly coated. Spread the rice mixture in an even, thin layer over the parchment paper, keeping some clusters together for texture. Bake in the air fryer for 16–18 minutes or in the oven for 40 minutes, until golden brown and crisp.
- 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 grated ginger until smooth and emulsified. Season with salt and pepper to taste, adding extra lime juice if desired.
- Cool and Break Apart the Crispy Rice: Once baked, let the rice cool slightly. Break it into small clumps by hand to enhance the salad’s texture.
- Assemble the Salad: In a large bowl, combine shredded cabbage, sliced cucumber, thinly sliced red bell pepper, grated carrot, chopped sugar snap peas, sliced green onions, and the crispy rice clusters. Drizzle the prepared dressing over the salad.
- Toss, Season, and Garnish: Toss the salad thoroughly to combine all ingredients evenly. Taste and adjust salt and pepper as needed. Just before serving, sprinkle generously with toasted sesame seeds for added flavor and crunch.
Notes
- Use day-old cooked rice for best results; fresh rice may be too moist to crisp properly.
- If using the oven, keep a close eye on the rice after 15 minutes to prevent burning as oven temperatures vary.
- You can substitute peanut butter with tahini in the dressing for a different nutty flavor.
- Add extra lime juice at the end of the dressing preparation for more brightness if preferred.
- Leftover salad components can be stored separately and assembled just before serving to maintain crispiness.
Keywords: crispy rice salad, peanut sesame dressing, Asian salad, baked rice, quick salad recipe, healthy lunch, vegetarian salad, crunchy salad
