Quick Crispy Rice Salad with Peanut Sesame Dressing Recipe
Quick Crispy Rice Salad with Peanut Sesame Dressing is a vibrant and crunchy salad that combines crispy baked jasmine rice clusters with a fresh mix of vegetables and a creamy, tangy peanut sesame dressing. This recipe offers a delightful blend of textures and flavors, perfect for a light lunch or a flavorful side dish.
- 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, 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 sesame oil, soy sauce or tamari, and chili crisp. Mix thoroughly until the rice is evenly coated. Spread the mixture in an even, thin layer over the prepared parchment, keeping some rice 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 is baking, whisk together sesame oil, peanut butter or tahini, soy sauce or tamari, rice vinegar, lime juice, honey, chili crisp, and grated ginger in a small bowl until smooth and emulsified. Season with salt and pepper to taste and add extra lime juice if desired for brightness.
- Cool and Break Apart the Crispy Rice: Remove the baked rice from the oven or air fryer and let it cool slightly. Break the crispy rice into small clumps with your hands to create texture for the salad.
- Assemble the Salad: In a large salad bowl, combine shredded cabbage, sliced cucumber, thinly sliced red bell pepper, grated or julienned carrot, chopped sugar snap peas, sliced green onions, and the crispy rice pieces. Drizzle the prepared dressing evenly over the salad.
- Toss, Season, and Garnish: Toss all the ingredients thoroughly to combine. Taste and adjust seasoning with salt and pepper if needed. Just before serving, sprinkle toasted sesame seeds over the salad for extra flavor and crunch.
Notes
- Using day-old rice helps achieve the best crispy texture when baking.
- Adjust the amount of chili crisp in the recipe depending on your spice preference.
- For a nut-free version, substitute peanut butter with tahini and omit chili crisp if it contains nuts.
- The crispy rice texture is best enjoyed fresh, so assemble right before serving.
- Extra lime juice in the dressing brightens the flavor and balances richness.
Keywords: crispy rice salad, peanut sesame dressing, air fryer recipe, quick salad, Asian salad, healthy salad, vegetarian recipe
