Quick Crispy Rice Salad with Peanut Sesame Dressing Recipe
This Quick Crispy Rice Salad with Peanut Sesame Dressing is a vibrant and crunchy dish featuring golden, crispy baked rice combined with fresh vegetables, all tossed in a creamy, nutty, and tangy peanut sesame dressing. Perfect as a light lunch or a unique side salad, it balances textures and flavors beautifully.
- 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 Fusion
- Diet: Vegetarian
Ingredients
Scale
Crispy Rice
- 2 cups cooked jasmine rice (preferably day-old)
- 1 tbsp sesame oil
- 1 tbsp soy sauce or tamari
- 1 tbsp chili crisp
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
Salad Vegetables
- 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
Garnish
- Toasted sesame seeds
Instructions
- Preheat the Oven or Air Fryer: Preheat your air fryer or oven to 400°F (200°C). Line the tray, basket, or baking sheet with parchment paper to prevent the rice from sticking during baking.
- Prepare and Bake the Crispy Rice: In a bowl, combine the cooked jasmine rice with 1 tbsp sesame oil, 1 tbsp soy sauce or tamari, and 1 tbsp chili crisp. Mix until the rice is evenly coated. Spread the rice in a thin, even layer over the parchment paper on your baking surface. Leave some clusters intact to create extra crispy clumps. Bake in the air fryer for 16–18 minutes or in the oven for about 40 minutes, until the rice is golden brown and crisp.
- Prepare the Dressing: While the rice is baking, whisk together 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, and the grated ginger in a small bowl until the dressing is completely smooth and emulsified. Adjust the taste as needed, adding extra lime juice for brightness if desired.
- Cool and Break Apart the Crispy Rice: Once the rice is baked to golden crispness, remove it from the oven or air fryer and let it cool slightly. Then break the rice into small clumps with your hands for enhanced texture in the salad.
- Assemble the Salad: In a large salad bowl, combine the shredded cabbage, sliced cucumber, thinly sliced red bell pepper, grated carrot, chopped sugar snap peas, and sliced green onions. Add the crispy rice pieces on top.
- Toss, Season, and Garnish: Pour the peanut sesame dressing evenly over the salad and toss everything together until well combined. Taste and adjust seasoning with salt and pepper if needed. Finally, sprinkle toasted sesame seeds over the top for extra flavor and crunch.
Notes
- Using day-old cooked rice helps achieve better crispiness.
- You can replace peanut butter with tahini for a different but equally delicious flavor.
- Adjust the amount of chili crisp to control the spiciness of the salad.
- The salad can be served immediately or chilled briefly for a refreshing cold option.
- Leftover crispy rice clusters can be stored in an airtight container for snacking.
Keywords: crispy rice salad, peanut sesame dressing, air fryer salad, baked rice salad, vegetarian Asian salad
