Introduction

This Rice Salad with Peanut Sesame Dressing is a vibrant and crunchy dish perfect for warm days or as a light meal. Crisped jasmine rice adds a delightful texture, while the flavorful peanut sesame dressing ties everything together beautifully.

Rice Salad with Crispy Sesame Peanut Dressing Recipe - Recipe Image

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 ease 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 until the rice is evenly coated. Spread the mixture in an even, thin layer on the prepared parchment, keeping some rice clumps together for crisp texture.
Step 3: Bake the rice in the air fryer for 16-18 minutes or in the oven for 40 minutes until golden and crisp.
Step 4: While the rice bakes, whisk together the dressing ingredients: 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. Whisk until smooth and emulsified, then season with salt and pepper to taste. Add extra lime juice if desired for brightness.
Step 5: Remove the crispy rice from heat and let it cool slightly. Break it into small clumps by hand for more texture.
Step 6: In a large salad bowl, combine shredded cabbage, sliced cucumber, red bell pepper, grated carrot, chopped sugar snap peas, sliced green onions, and the crispy rice clumps. Drizzle the dressing evenly over the salad.
Step 7: Toss everything thoroughly to combine. Adjust seasoning with salt and pepper as needed. Just before serving, sprinkle with toasted sesame seeds for extra flavor and crunch.

Tips & Variations

Use day-old rice for best crispiness when baking the rice layer.
Substitute peanut butter with tahini for a different nutty flavor.
Add fresh herbs like cilantro or mint to brighten the salad further.
For a spicier kick, increase the amount of chili crisp in the dressing.

Storage

Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. The crispy rice is best enjoyed fresh, as it will lose its crunch when stored. Reheat the rice clusters briefly in a toaster oven to regain crispness if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for the crispy rice?

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

Is chili crisp necessary in this recipe?

Chili crisp adds a lovely spicy and crunchy element, but you can omit or reduce it if you prefer a milder flavor. You can also substitute with chili flakes or a drizzle of hot sauce.