Introduction

This Rice Salad with Peanut Sesame Dressing offers a delightful mix of textures and flavors, combining crispy rice with fresh vegetables and a creamy, tangy dressing. It’s a vibrant and satisfying dish perfect for a light lunch or a colorful side.

Rice Salad with Peanut Sesame Dressing and Crispy Rice 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 ensure easy 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 thoroughly until the rice is evenly coated and takes on a uniform color. Spread the seasoned rice mixture in an even, thin layer over the prepared parchment, keeping some clusters together for crispy clumps. Bake in the air fryer for 16-18 minutes or in the oven for 40 minutes, until golden brown and crisp.
Step 3: While the rice is baking, prepare the dressing. In a small bowl, 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 ginger until smooth and emulsified. Add salt and pepper to taste, and optionally a bit more lime juice for brightness.
Step 4: Once the rice is golden brown and crisp, remove it and let it cool slightly. Break the crispy rice into small clumps with your hands to create texture for the salad.
Step 5: In a large salad bowl, combine the shredded cabbage, sliced cucumber, thinly sliced red bell pepper, grated carrot, chopped sugar snap peas, and sliced green onions. Add the crispy rice pieces from Step 4. Drizzle the prepared dressing evenly over the salad.
Step 6: Toss everything together thoroughly. Taste and adjust seasoning with salt and pepper if needed. Just before serving, sprinkle toasted sesame seeds on top for extra flavor and crunch.

Tips & Variations

Use day-old rice for the crispiest texture; freshly cooked rice may be too soft.
Swap peanut butter for tahini to make the dressing nut-free and add a different flavor profile.
Add chopped fresh herbs like cilantro or mint for an herby twist.
Adjust the amount of chili crisp to control the heat level to your taste.

Storage

Store any leftover salad separately from the crispy rice and dressing in airtight containers in the refrigerator for up to 2 days. Keep the crispy rice in a sealed bag to maintain crunch. Before serving, toss all components together and add fresh toasted sesame seeds. Reheat the crispy rice in a dry skillet or oven to regain crispness if needed.

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 is preferred for its texture and flavor, other long-grain rices like basmati can work. Short-grain rice tends to be stickier and less crisp after baking.

Is this recipe suitable for vegans?

Yes, using tahini instead of peanut butter and substituting honey with maple syrup or agave nectar will make the dressing vegan-friendly.

Rice Salad with Peanut Sesame Dressing and Crispy Rice Recipe

Print Recipe

★★★★★

5 from 144 reviews

This vibrant Rice Salad with Peanut Sesame Dressing combines crispy baked jasmine rice clusters with a fresh mix of cabbage, cucumber, bell pepper, carrot, and sugar snap peas. Tossed in a tangy, creamy peanut sesame dressing and garnished with toasted sesame seeds, this salad offers a delightful balance of textures and flavors, perfect as a light meal or side dish.

Author: Ella
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: Salad
Method: Baking
Cuisine: Asian Fusion
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, combine the day-old cooked jasmine rice with 1 tablespoon sesame oil, 1 tablespoon soy sauce or tamari, and 1 tablespoon chili crisp. Mix thoroughly until the rice is evenly coated and takes on a uniform color. Spread the seasoned rice mixture in an even, thin layer over the prepared parchment paper. For best texture, keep some rice clusters together to yield crispy clumps after baking. 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 the grated ginger in a small bowl until completely smooth and emulsified. Add salt and pepper to taste, and optionally add extra lime juice for brightness.
Cool and Break Apart the Crispy Rice: Once the rice is golden brown and crisp, remove it from the oven or air fryer and let it cool slightly. Break the crispy rice into small clumps with your hands to add texture throughout the salad.
Assemble the Salad: In a large salad bowl, combine the shredded mix of green and red cabbage, sliced cucumber, thinly sliced red bell pepper, grated or julienned carrot, chopped sugar snap peas, sliced green onions, and the crispy rice pieces from the previous step. Drizzle the prepared dressing evenly over the top.
Toss, Season, and Garnish: Toss everything together thoroughly. Taste and adjust the seasoning with extra salt and pepper if needed. Just before serving, sprinkle the salad with toasted sesame seeds for extra flavor and crunch.

Notes

For best texture, use day-old cooked jasmine rice as it is drier and crisps better during baking.
If you prefer a nut-free version, substitute peanut butter with tahini in the dressing.
The crispy rice can be baked in an oven or air fryer depending on your preference and equipment availability.
Adjust the amount of chili crisp according to your spice tolerance.
This salad is best served fresh to maintain the crispiness of the rice clusters.

Keywords: rice salad, peanut sesame dressing, crispy rice, Asian salad, vegan dressing option, healthy salad recipe, air fryer crispy rice