Introduction

This Quick Crispy Rice Salad with Peanut Sesame Dressing is a delightful mix of crunchy textures and bold, tangy flavors. It’s perfect for a light lunch or a vibrant side dish that comes together quickly using simple ingredients.

A dark bowl filled with a colorful salad showing three layers: the bottom layer is chopped purple cabbage and green leafy vegetables, mixed with thin slices of bright orange carrots scattered throughout. The middle layer has thin, circular slices of light green cucumber positioned on one side of the bowl. The top layer consists of crunchy brown granola-like pieces sprinkled generously with white sesame seeds and drizzled with a creamy, light brown dressing. The bowl is set on a white marbled surface with parts of another dish and jar visible around. 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
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
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 for easy cleanup and to prevent sticking.
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.
Step 3: Spread the seasoned rice in an even, thin layer on the prepared parchment paper, 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 4: 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 grated ginger in a small bowl until smooth. Season with salt and pepper to taste.
Step 5: Remove the crispy rice from the oven or air fryer and let cool slightly. Break it into small clumps by hand for texture in the salad.
Step 6: In a large salad bowl, combine the shredded cabbage, sliced cucumber, red bell pepper, grated carrot, chopped sugar snap peas, sliced green onions, and the crispy rice.
Step 7: Drizzle the peanut sesame dressing over the salad and toss thoroughly to combine. Adjust seasoning with salt and pepper if needed.
Step 8: Just before serving, sprinkle with toasted sesame seeds for added flavor and crunch.

Tips & Variations

Use day-old rice for the crispiest results, as fresh rice can be too moist to crisp well.
Substitute peanut butter with tahini for a slightly different nutty flavor.
Add chopped fresh herbs like cilantro or mint for extra freshness.
For a milder dish, reduce or omit chili crisp to control the heat level.

Storage

Store the crispy rice and salad components separately in airtight containers in the refrigerator for up to 2 days. Reheat the crispy rice in an oven or toaster oven to regain its crunch before assembling the salad. The salad is best enjoyed fresh once combined to maintain the crisp textures.

How to Serve

A black bowl filled with a colorful salad layered with deep brown cooked grains at the base, topped with bright purple cabbage pieces, thin red bell pepper strips, and crisp green celery chunks. Fresh green cucumber slices are arranged along the sides, with scattered fresh green cilantro leaves. The salad is drizzled with a light brown creamy sauce and sprinkled with small white sesame seeds on top. The bowl sits on a white marbled surface, with a blurred lemon half and a jar in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for this recipe?

Yes, you can use jasmine, basmati, or even short-grain rice, but jasmine rice is preferred for its aroma and texture. Ensure the rice is cooled and a bit dry for the best crispiness.

Is this salad suitable for vegans?

Yes, this salad is vegan if you use a plant-based sweetener instead of honey or omit it. The rest of the ingredients are plant-based, making it perfect for vegan diets.

Quick Crispy Rice Salad with Peanut Sesame Dressing Recipe

Print Recipe

★★★★★

4.4 from 90 reviews

A vibrant and crunchy Quick Crispy Rice Salad featuring day-old jasmine rice baked to crispy perfection, tossed with fresh cabbage, cucumber, bell pepper, carrot, and sugar snap peas. It’s dressed in a zesty and creamy peanut sesame dressing with hints of chili crisp and lime, offering a delightful balance of textures and flavors perfect for a refreshing side or light meal.

Author: Maya
Prep Time: 15 minutes
Cook Time: 40 minutes (oven) / 18 minutes (air fryer)
Total Time: 55 minutes (oven) / 33 minutes (air fryer)
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 Vegetables

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. Spread the mixture in an even, thin layer over the prepared parchment, keeping some clusters together for crispy clumps. Bake for 16-18 minutes in the air fryer or 40 minutes in the oven 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 grated ginger in a small bowl until smooth and emulsified. Add salt and pepper to taste, and optionally extra lime juice for brightness.
Cool and Break Apart the Crispy Rice: Remove the rice from heat once golden and crisp. Let it cool slightly, then break into small clumps by hand to add texture to the salad.
Assemble the Salad: In a large bowl, combine shredded cabbage, sliced cucumber, thinly sliced red bell pepper, grated carrot, chopped sugar snap peas, sliced green onions, and the crispy rice pieces. Drizzle with the prepared dressing evenly over the top.
Toss, Season, and Garnish: Toss all ingredients well to combine. Adjust seasoning with extra salt and pepper if needed. Just before serving, sprinkle generously with toasted sesame seeds for added flavor and crunch.

Notes

Using day-old rice is key for achieving crispiness when baking.
If you prefer less spice, reduce the amount of chili crisp in the recipe.
To make it vegan, use maple syrup or agave instead of honey.
The salad is best served immediately to maintain the crispy texture of the rice.
Leftover dressing can be stored in the refrigerator for up to 3 days.

Keywords: crispy rice salad, peanut sesame dressing, day-old rice recipe, air fryer crispy rice, Asian salad, quick salad recipe, vegetarian salad, chili crisp dressing