Introduction

This Quick Crispy Rice Salad with Peanut Sesame Dressing is a vibrant, crunchy dish perfect for a light meal or side. The crispy rice adds an exciting texture, paired beautifully with a tangy, nutty dressing that wakes up every bite.

A large bowl filled with a colorful salad showing multiple layers: the base layer has brown cooked grains with a slightly crumbly texture, topped with thin slices of bright purple cabbage and pieces of green cucumber with pale centers arranged around the bowl's sides. Mixed in are thin slices of orange carrots and red bell peppers creating a vibrant contrast. Fresh green herbs are scattered on top, along with a beige sauce drizzled over everything, sprinkled with small white sesame seeds. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked jasmine rice (preferably day-old)
1 tbsp sesame oil
1 tbsp soy sauce or tamari
1 tbsp chili crisp
3 tbsp sesame oil (for dressing)
2 tbsp peanut butter or tahini
2 tbsp soy sauce or tamari (for dressing)
2 tbsp rice vinegar
2 tbsp lime juice
1 tbsp honey
2 tsp chili crisp (for dressing)
1/2 inch piece ginger, grated
Salt and pepper, to taste
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 make cleanup easier.
Step 2: In a large bowl, combine the cooked jasmine rice with 1 tablespoon sesame oil, 1 tablespoon soy sauce or tamari, and 1 tablespoon chili crisp. Mix well until the rice is evenly coated. Spread the mixture in an even, thin layer over the prepared parchment paper, keeping some rice clusters intact for crispy clumps.
Step 3: Bake in the air fryer for 16-18 minutes or in the oven for 40 minutes, until the rice is golden brown and crisp.
Step 4: 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 grated ginger in a small bowl. Continue whisking until smooth and emulsified, then season with salt and pepper to taste. Add extra lime juice for brightness if desired.
Step 5: Remove the crispy rice 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.
Step 6: In a large bowl, combine shredded cabbage, sliced cucumber, thinly sliced red bell pepper, grated or julienned carrot, chopped sugar snap peas, sliced green onions, and the crispy rice pieces. Drizzle the dressing evenly over the salad.
Step 7: Toss everything together thoroughly. Taste and adjust seasoning with salt and pepper if needed. Just before serving, sprinkle the salad with toasted sesame seeds for an added nutty crunch.

Tips & Variations

Use day-old rice for best crispiness, as freshly cooked rice can be too moist.
Substitute peanut butter with tahini for a different but equally delicious flavor.
Add fresh herbs like cilantro or mint to brighten the salad.
For a vegan option, use maple syrup or agave instead of honey in the dressing.
If you prefer less spice, reduce the amount of chili crisp or omit it altogether.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. The crispy rice is best served fresh; if stored, it may lose its crunch. Reheat the rice separately in an oven or toaster oven to restore crispiness before serving.

How to Serve

A close-up view of a black bowl filled with a colorful mix of rice and vegetables. The dish shows cooked brown rice as the main layer, mixed with bright red bell pepper strips, dark purple cabbage, and fresh green cucumber slices. Small sesame seeds are sprinkled on top, adding texture. A gold fork lifts a bite-sized portion of this vibrant, fresh-looking mix from the bowl. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad gluten-free?

Yes, use gluten-free tamari or soy sauce to ensure the dressing and crispy rice are gluten-free.

How can I make the crispy rice without an air fryer?

You can bake the rice on a parchment-lined baking sheet in the oven at 400°F (200°C) for about 40 minutes, turning halfway through to ensure even crisping.