Rice Salad with Peanut Sesame Dressing and Crispy Jasmine Rice Recipe

Introduction

This Rice Salad with Peanut Sesame Dressing is a vibrant and crunchy dish perfect for warm days or a light meal. Featuring crispy jasmine rice clusters and a creamy, tangy dressing, it’s packed with fresh vegetables and bold flavors that come together beautifully.

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 sesame oil, soy sauce or tamari, and chili crisp. Mix thoroughly until the rice is evenly coated. Spread the rice mixture in an even, thin layer over the prepared parchment, keeping some clusters together. Bake in the air fryer for 16-18 minutes or in the oven for 40 minutes, until golden brown and crisp.
3. Step 3: 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. Add extra lime juice if desired for brightness.
4. Step 4: Once the rice is golden and crisp, remove it from heat and let it cool slightly. Break the crispy rice into small clumps by hand for added texture in the salad.
5. Step 5: In a large 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 prepared dressing evenly over the salad.
6. Step 6: Toss everything together thoroughly to combine. Taste and adjust seasoning with salt and pepper as needed. Just before serving, sprinkle toasted sesame seeds over the top for extra flavor and crunch.

Tips & Variations

• Use day-old rice for the crispiest clusters; freshly cooked rice tends to be too soft.
• Substitute peanut butter with tahini for a different but equally delicious flavor.
• Add chopped fresh herbs like cilantro or mint for a fresh herbal note.
• Adjust the chili crisp amount to control the heat level according to your preference.
• For added protein, top the salad with grilled chicken, tofu, or shrimp.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Keep the crispy rice in a separate dry container to maintain its crunch. When ready to eat, combine all components and toss gently. Reheating is not recommended as it will soften the crispy rice.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of rice?

Yes, jasmine rice is recommended for its texture and fragrance, but you can use other long-grain rice varieties. Just be sure the rice is cooked and cooled thoroughly, ideally day-old, to achieve crispiness when baked.

What if I don’t have chili crisp?

If you don’t have chili crisp, you can substitute with a mix of chili flakes and a bit of oil or a mild chili sauce to add some spice and richness in the dressing and rice seasoning.

Rice Salad with Peanut Sesame Dressing and Crispy Jasmine Rice Recipe

Print Recipe

★★★★★

4.7 from 138 reviews

This vibrant Rice Salad with Peanut Sesame Dressing combines crispy baked jasmine rice clusters with a fresh mix of cabbage, cucumber, bell pepper, carrot, and sugar snap peas. Tossed in a flavorful, creamy peanut sesame dressing with a touch of chili crisp and lime, the salad offers a delightful balance of textures and bold Asian-inspired flavors. Perfect as a light meal or side dish, it’s easy to prepare and versatile.

• Author: Sophie
• 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-inspired
• 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 cooked jasmine rice with sesame oil, soy sauce or tamari, and chili crisp. Mix thoroughly until the rice is evenly coated and takes on a uniform color. Spread the mixture in an even, thin layer over the prepared parchment, keeping some rice clusters together to create 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 bakes, 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, adding extra lime juice if desired for brightness.
4. Cool and Break Apart the Crispy Rice: Remove the crispy rice from the oven or air fryer when golden and crisp. Let it cool slightly, then break it into small clumps with your hands to add texture to the salad.
5. Assemble the Salad: 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.
6. Toss, Season, and Garnish: Drizzle the prepared dressing evenly over the salad. Toss everything together thoroughly. Taste and adjust seasoning with salt and pepper as needed. Just before serving, sprinkle toasted sesame seeds on top for extra flavor and crunch.

Notes

• Use day-old jasmine rice for best texture when baking crispy rice.
• Adjust chili crisp quantity to your heat preference.
• Peanut butter can be swapped with tahini for a nut-free alternative.
• For extra brightness, add more lime juice to the dressing right before serving.
• Ensure rice clusters remain intact during baking for pleasant crispy bits in the salad.
• This salad is best enjoyed fresh but can be refrigerated for up to 1 day; crispiness may reduce over time.

Keywords: rice salad, peanut sesame dressing, crispy rice, asian salad, healthy salad, vegetarian, peanut dressing, chili crisp