Quick Crispy Rice Salad with Peanut Sesame Dressing Recipe
Quick Crispy Rice Salad with Peanut Sesame Dressing is a vibrant, crunchy salad featuring golden crispy jasmine rice baked to perfection and mixed with fresh vegetables. The salad is dressed with a creamy, tangy peanut sesame dressing with a hint of spice from chili crisp, making it an irresistible combination of textures and flavors perfect for a light lunch or side dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes (oven) or 18 minutes (air fryer)
- Total Time: 55 minutes (using oven) or 33 minutes (using air fryer)
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: Asian Fusion
- Diet: Vegetarian
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
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
- 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, 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 so the rice is evenly coated. Spread the rice mixture in an even, thin layer over the prepared parchment paper, keeping some clusters intact to form crispy clumps. 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 is baking, 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 in a small bowl. Whisk until smooth and emulsified, then season with salt and pepper to taste. Add extra lime juice if desired for brightness.
- Cool and Break Apart the Crispy Rice: Once the rice is golden and crisp, remove it from the oven or air fryer and let it cool slightly. Break the crispy rice into small clumps by hand for added texture.
- Assemble the Salad: In a large bowl, combine 3 cups shredded cabbage (green and red), 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 pieces. Drizzle the prepared dressing over the salad.
- Toss, Season, and Garnish: Toss the salad thoroughly to combine all ingredients. Taste and adjust seasoning with salt and pepper as needed. Just before serving, sprinkle toasted sesame seeds generously on top for extra flavor and crunch.
Notes
- Day-old cooked jasmine rice works best for achieving crispy rice clumps.
- Adjust the amount of chili crisp in the dressing and rice according to your spice preference.
- Use peanut butter for a nuttier flavor or tahini for a sesame twist in the dressing.
- The salad can be served immediately or chilled briefly before serving.
- Can be easily adapted for vegan diets by using maple syrup or agave instead of honey.
Keywords: crispy rice salad, peanut sesame dressing, jasmine rice salad, chili crisp salad, Asian salad, vegetarian, quick salad
