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 tangy, creamy dressing. It’s perfect for a light lunch or a flavorful side dish that’s full of texture and bright flavors.

Ingredients

• 2 cups cooked jasmine rice (preferably day-old)
• 1 tbsp sesame oil (for rice)
• 1 tbsp soy sauce or tamari (for rice)
• 1 tbsp chili crisp (for rice)
• 3 tbsp sesame oil (for dressing)
• 2 tbsp peanut butter or tahini
• 2 tbsp soy sauce or tamari (for dressing)
• 2 tbsp rice vinegar
• 2 tbsp lime juice
• 1 tbsp honey
• 2 tsp chili crisp (for dressing)
• 1/2 inch piece ginger, grated
• Salt and pepper, to taste
• 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 make cleanup easier.
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 well until the rice is evenly coated and has a uniform color. Spread the rice in an even, thin layer over the prepared parchment paper, keeping some clusters together for crispy clumps. 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 you like it brighter.
4. Step 4: Once the rice is golden and crisp, remove it and let it cool slightly. Break the crispy rice into small clumps by hand to create texture for the salad.
5. Step 5: 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 clumps. Drizzle the prepared dressing over the top.
6. Step 6: Toss everything thoroughly to combine. Taste and adjust the seasoning with salt and pepper as needed. Just before serving, sprinkle toasted sesame seeds over the salad for extra crunch and flavor.

Tips & Variations

• Use day-old rice for best texture when making crispy rice—fresh rice can be too soft and sticky.
• Swap peanut butter with tahini for a different but equally creamy flavor.
• Add chopped fresh herbs like cilantro or mint for a herbal freshness.
• For a spicier salad, increase the amount of chili crisp or add fresh chopped chili.

Storage

Store leftover salad and crispy rice separately in airtight containers in the refrigerator for up to 2 days. When ready to eat, toss them together with fresh dressing. Reheat the crispy rice in a toaster oven or air fryer to restore crunch before combining.

How to Serve

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 aroma, you can use other long-grain rice varieties. Avoid short-grain sticky rice, as it won’t crisp well.

Is the dressing suitable for vegans?

Yes, if you use maple syrup or another plant-based sweetener instead of honey, the dressing is fully vegan.

Rice Salad with Peanut Sesame Dressing and Crispy Jasmine Rice Recipe

Print Recipe

★★★★★

4.7 from 95 reviews

This vibrant Rice Salad with Peanut Sesame Dressing combines crispy golden jasmine rice, fresh crunchy vegetables, and a creamy, tangy peanut sesame dressing. Perfectly balanced with a hint of spice from chili crisp and brightness from lime juice, this salad is an easy, flavorful dish that works as a satisfying lunch or a light dinner.

• Author: Ria
• 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
• 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 takes on a uniform color. Spread the seasoned rice mixture in an even, thin layer over the prepared parchment paper, keeping some rice clusters together to encourage crispy clumps. Bake in the air fryer for 16-18 minutes or in the oven for 40 minutes, until the rice turns 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. Season with 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 allow it to cool slightly. Then, break the crispy rice into small clumps by hand to add 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. Drizzle the prepared dressing evenly over the mixture.
6. Toss, Season, and Garnish: Toss everything together thoroughly to combine. Taste and adjust seasoning with additional salt and pepper if needed. Just before serving, sprinkle the salad with toasted sesame seeds for extra flavor and crunch.

Notes

• Use day-old rice to help achieve the best crispy texture when baking.
• You can substitute peanut butter with tahini for a different but equally delicious flavor profile.
• Adjust the amount of chili crisp to control the spice level.
• This salad can be served warm or at room temperature.
• Store leftover crispy rice and dressing separately to maintain texture and freshness.

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