Quick Crispy Rice Salad with Peanut Sesame Dressing Recipe
This Quick Crispy Rice Salad with Peanut Sesame Dressing is a vibrant and crunchy dish featuring golden, crispy jasmine rice paired with fresh vegetables and a rich, tangy peanut sesame dressing. Perfect as a light meal or side, it combines textures and flavors with a spicy, nutty kick.
- Prep Time: 15 minutes
- Cook Time: 18 minutes (air fryer) or 40 minutes (oven)
- Total Time: 33 minutes (air fryer) or 55 minutes (oven)
- Yield: 4 servings 1x
- Category: Salad
- Method: Air Frying
- Cuisine: Asian Fusion
- Diet: Vegetarian
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
- 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, mix 2 cups of day-old cooked jasmine rice with 1 tbsp sesame oil, 1 tbsp soy sauce or tamari, and 1 tbsp chili crisp until evenly coated. Spread the mixture thinly on the prepared parchment paper, keeping some clusters intact for texture. 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 bakes, whisk together 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, and the grated ginger in a small bowl. Continue whisking until smooth and emulsified. Season with salt and pepper to taste, adding extra lime juice if desired for brightness.
- Cool and Break Apart the Crispy Rice: Remove the crispy rice from the oven or air fryer and allow it to cool slightly. Break it into small clumps by hand to create textural variety for the salad.
- Assemble the Salad: In a large 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 clusters. Drizzle the prepared dressing evenly over the salad.
- Toss, Season, and Garnish: Toss everything thoroughly to combine. Taste and adjust seasoning with salt and pepper as needed. Just before serving, sprinkle generously with toasted sesame seeds for extra flavor and crunch.
Notes
- Using day-old rice is key for achieving crispy rice; fresh rice will be too moist.
- Adjust the amount of chili crisp in the recipe to control the spice level.
- You can substitute peanut butter with tahini for a different nutty flavor.
- If you don’t have an air fryer, baking in the oven works equally well.
- For a vegan version, ensure the honey is replaced with maple syrup or agave nectar.
Keywords: crispy rice salad, peanut sesame dressing, Asian salad, vegetarian salad, quick salad, crunchy salad, healthy salad
