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Rice Salad with Crispy Sesame Peanut Dressing Recipe

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★★★★★

4.9 from 50 reviews

A vibrant and crunchy rice salad featuring crispy baked jasmine rice clusters, fresh vegetables, and a zesty peanut sesame dressing. This refreshing salad balances textures and flavors with a spicy kick, perfect as a light lunch 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

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

  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 evenly coated. Spread the rice mixture in a thin, even layer over the prepared parchment paper, leaving some clusters to maintain 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 1/2 inch ginger piece in a small bowl until smooth and emulsified. Season with salt and pepper to taste, adding extra lime juice for brightness if desired.
  4. Cool and Break Apart the Crispy Rice: Remove the baked rice from the oven or air fryer and allow it to cool slightly. Break the crispy rice into small clumps with your hands to add varied texture to the salad.
  5. Assemble the Salad: In a large bowl, combine 3 cups shredded cabbage, 1 cup sliced cucumber, 1 thinly sliced red bell pepper, 1 medium grated or julienned carrot, 1/2 cup chopped sugar snap peas, 2 sliced green onions, and the crispy rice pieces. Drizzle the prepared dressing evenly over the salad.
  6. Toss, Season, and Garnish: Toss all the salad ingredients thoroughly to combine. Taste and adjust salt and pepper as needed. Just before serving, sprinkle toasted sesame seeds over the salad for added crunch and flavor.

Notes

  • Using day-old cooked rice is essential for crispiness; freshly cooked rice is too moist and will not crisp well.
  • Adjust the amount of chili crisp in the recipe to control the heat level according to your preference.
  • Peanut butter can be substituted with tahini for a nut-free alternative.
  • This salad is best served immediately after assembling to maintain the crisp texture of the rice clusters.
  • Leftover dressing can be stored in the refrigerator for up to 3 days.

Keywords: rice salad, crispy rice, peanut sesame dressing, jasmine rice, air fryer salad, healthy salad, Asian salad, vegetarian salad

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