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Quick Crispy Rice Salad with Peanut Sesame Dressing Recipe

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4.2 from 67 reviews

This Quick Crispy Rice Salad with Peanut Sesame Dressing is a vibrant and flavorful dish combining crunchy baked jasmine rice clusters, fresh shredded cabbage, crisp vegetables, and a tangy peanut-sesame dressing with a hint of chili. Perfect as a light lunch or a refreshing side, this recipe offers a delightful mix of textures and Asian-inspired flavors that come together quickly using an air fryer or oven.

Ingredients

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 the rice is evenly coated and takes on a uniform color. Spread the seasoned rice in an even, thin layer over the prepared parchment paper. Keep some rice clusters together to yield crispy clumps. 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 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 1/2 inch piece ginger in a small bowl. Whisk until smooth and emulsified. Add salt and pepper to taste, and optionally a bit more lime juice for brightness.
  4. Cool and Break Apart the Crispy Rice: Once the rice is crisp and golden, 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 in the salad.
  5. Assemble the Salad: In a large salad bowl, combine 3 cups shredded cabbage, 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 evenly over the salad.
  6. Toss, Season, and Garnish: Toss all ingredients together thoroughly. Taste and adjust seasoning with salt and pepper if needed. Just before serving, sprinkle generously with toasted sesame seeds for extra flavor and crunch.

Notes

  • Using day-old cooked rice yields the best crispiness when baked.
  • You can substitute peanut butter with tahini for a different but equally delicious dressing.
  • Adjust the amount of chili crisp based on your spice preference.
  • If you don’t have an air fryer, baking in the oven works just as well but takes longer.
  • Add extra lime juice to the dressing at the end for a brighter flavor.
  • This salad is best served immediately to maintain the crisp texture of the rice.

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