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Rice Salad with Peanut Sesame Dressing and Crispy Jasmine Rice Recipe

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★★★★★

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.

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 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

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