Rice Salad with Peanut Sesame Dressing and Crispy Jasmine Rice Recipe

Introduction

This vibrant Rice Salad with Peanut Sesame Dressing combines crispy jasmine rice with fresh vegetables and a flavorful, creamy dressing. It’s a perfect mix of textures and tastes for a light lunch or side dish.

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

1. 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.
2. 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 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 and crisp.
3. Step 3: While the rice bakes, 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, then season with salt and pepper to taste. Add extra lime juice if desired.
4. Step 4: Remove the crispy rice from the oven or air fryer and let it cool slightly. Break it into small clumps with your hands to add texture to the salad.
5. Step 5: In a large 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.
6. Step 6: Toss everything thoroughly to combine. Taste and adjust seasoning with salt and pepper if needed. Just before serving, sprinkle with toasted sesame seeds for extra flavor and crunch.

Tips & Variations

• Use day-old rice for the crispiest texture; fresh rice tends to be too soft and sticky.
• Substitute peanut butter with tahini for a different but equally delicious dressing flavor.
• Add chopped fresh herbs like cilantro or mint for a fresh twist.
• Adjust chili crisp quantity to control the heat level to your liking.

Storage

Store leftover salad without the crispy rice in an airtight container in the refrigerator for up to 2 days. Keep crispy rice pieces separately to maintain their crunch and add just before serving. Reheat the rice pieces briefly in the oven or air fryer if desired, but the salad is best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

While jasmine rice works best for texture and flavor, you can use other long-grain rice varieties. Avoid short-grain or sticky rice as they won’t crisp up well.

Is this salad gluten-free?

This salad can be gluten-free by using tamari instead of soy sauce, which often contains wheat.

Rice Salad with Peanut Sesame Dressing and Crispy Jasmine Rice Recipe

Print Recipe

★★★★★

4.7 from 105 reviews

A vibrant and crunchy rice salad featuring crispy baked jasmine rice clusters tossed with fresh vegetables and a flavorful peanut sesame dressing. This salad combines textures and flavors from tender cabbage, cucumber, bell pepper, carrot, and snap peas, all enhanced by a zesty, creamy dressing with hints of ginger, lime, and chili crisp.

• Author: Yana
• 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: Baking
• Cuisine: Asian Fusion
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

1. 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.
2. 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 and has a uniform color. Spread the seasoned rice mixture in an even, thin layer over the prepared parchment paper, keeping some rice 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.
3. 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 until smooth and emulsified. Add salt and pepper to taste, and add extra lime juice if desired for brightness.
4. Cool and Break Apart the Crispy Rice: Once the rice is golden brown and crisp, remove it from the oven or air fryer and let it cool slightly. Break the crispy rice into small clumps with your hands to create texture throughout the salad.
5. Assemble the Salad: In a large salad bowl, combine the 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.
6. Toss, Season, and Garnish: Drizzle the prepared dressing evenly over the salad and toss everything together thoroughly. Taste and adjust with additional salt and pepper if needed. Just before serving, sprinkle the salad with toasted sesame seeds for extra flavor and crunch.

Notes

• Using day-old rice is best for achieving the crispy texture when baked.
• You can substitute peanut butter with tahini for a different nutty flavor.
• Chili crisp adds heat and crunch, but adjust to taste or omit for a milder dish.
• Extra lime juice brightens the dressing and enhances freshness.
• This salad can be served warm or at room temperature.
• Store leftovers separately to preserve crispiness of rice clusters.

Keywords: rice salad, crispy rice, peanut sesame dressing, vegetable salad, healthy salad, Asian salad, vegetarian salad