Introduction

This Quick Crispy Rice Salad with Peanut Sesame Dressing is a vibrant, crunchy dish perfect for a light lunch or a refreshing side. Combining crispy baked rice with fresh vegetables and a flavorful dressing, it’s both satisfying and easy to prepare.

A close-up of a black bowl filled with a colorful mix of cooked brown rice, thinly sliced purple cabbage, red bell pepper strips, and chunks of cucumber, all mixed well and sprinkled with small sesame seeds. A gold fork lifts a bite showing a mix of all these ingredients, highlighting the glossy texture and fresh, vibrant colors of the vegetables and rice. In the background, the bowl sits on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the crispy rice:

2 cups cooked jasmine rice (preferably day-old)
1 tbsp sesame oil
1 tbsp soy sauce or tamari
1 tbsp chili crisp

For the 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

For the 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

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 ensure easy cleanup.
Step 2: 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 evenly coated. Spread the rice mixture in an even, thin layer over the prepared parchment, keeping some clusters together for crispiness. Bake in the air fryer for 16-18 minutes or in the oven for 40 minutes, until golden brown and crisp.
Step 3: 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. Season with salt and pepper to taste, adding extra lime juice if desired.
Step 4: Once the rice is golden and crisp, remove it from heat and let it cool slightly. Break the rice into small clumps by hand to create texture for the salad.
Step 5: In a large salad 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 the dressing evenly over the ingredients.
Step 6: Toss the salad thoroughly to combine, tasting and adjusting seasoning with salt and pepper if needed. Just before serving, sprinkle generously with toasted sesame seeds for added flavor and crunch.

Tips & Variations

Use day-old rice for the best crispy texture, as freshly cooked rice tends to be too soft and sticky.
For a nut-free version, substitute peanut butter with tahini and omit chili crisp or use a mild alternative.
Add fresh herbs like cilantro or mint for an extra layer of freshness.
If you prefer a spicier kick, increase the amount of chili crisp in both the rice and dressing.

Storage

Store the salad and crispy rice separately in airtight containers in the refrigerator for up to 2 days. When ready to serve, reassemble the salad with dressing and crispy rice to keep the texture fresh. Reheat the crispy rice briefly in the oven or air fryer to regain its crunch if desired.

How to Serve

A dark bowl filled with a colorful salad sits on a white marbled surface. The base layer consists of thinly sliced bright purple cabbage and fresh green cucumber slices evenly spread around the bowl's edge. Scattered over this are thin strips of orange carrot adding a crunchy texture. On top, there is a layer of crispy brown bits, resembling fried grains or nuts, sprinkled with white sesame seeds. Drizzled across the top is a creamy beige dressing, adding contrast and richness. Some green chopped herbs are mixed in, giving a fresh touch. 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 the crispy rice?

While jasmine rice works best due to its texture and fragrance, you can use other long-grain rice varieties. Avoid sticky or short-grain rice as they may not crisp up well.

Is chili crisp necessary in this recipe?

Chili crisp adds a flavorful, spicy crunch, but it can be omitted or substituted with your favorite chili sauce or flakes depending on your spice preference.