Quick Crispy Rice Salad with Peanut Sesame Dressing Recipe
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.
- 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
