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Rice Salad with Peanut Sesame Dressing and Crispy Jasmine Rice Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithyana.com/rice-salad-with-peanut-sesame-dressing-and-crispy-jasmine-rice-recipe/