Description
This Quick Crispy Rice Salad with Peanut Sesame Dressing is a vibrant, crunchy, and flavorful dish perfect for a light lunch or side salad. It features crispy baked jasmine rice clusters tossed with a colorful mix of fresh vegetables and a creamy, tangy peanut sesame dressing with a hint of chili heat. The recipe is easy to prepare and uses simple, wholesome ingredients for a satisfying texture contrast and bold flavor.
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
- 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 to ensure easy cleanup.
- 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 has a consistent color. Spread the mixture in an even, thin layer over the prepared parchment. Keep some rice slightly clumped together to create crispy clusters. Bake in the air fryer for 16-18 minutes or in the oven for 40 minutes, until the rice is 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 the grated ginger in a small bowl. Whisk until smooth and emulsified. Add salt and pepper to taste. Optionally, add extra lime juice for brightness.
- Cool and Break Apart the Crispy Rice: Once the rice is golden and crisp, remove it from the oven or air fryer and let it cool slightly. Break it into small clumps with your hands to create texture throughout 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 from the previous step. Drizzle the prepared dressing evenly over the salad.
- Toss, Season, and Garnish: Toss the salad thoroughly to combine all ingredients. Taste and adjust seasoning with salt and pepper if needed. Garnish with toasted sesame seeds before serving.
Notes
- Using day-old rice is key for achieving the best crispy texture.
- Feel free to substitute peanut butter with tahini for a different nutty flavor or to accommodate allergies.
- Chili crisp adds a spicy crunch but can be adjusted for heat preference.
- The salad is best served immediately after assembling to maintain crispiness.
- Extra lime juice in the dressing brightens the flavor—add it gradually to your liking.
- Prep Time: 15 minutes
- Cook Time: 18 minutes (air fryer) or 40 minutes (oven)
- Category: Salad
- Method: Air Frying
- Cuisine: Asian Fusion
