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Rice Salad with Peanut Sesame

Crispy Rice Salad with Peanut Sesame: A Fresh Flavor Boost

This Rice Salad with Peanut Sesame is a delightful, refreshing dish perfect for meal prep, featuring vibrant vegetables and a nutty dressing.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 2 cups Day-Old Jasmine Rice Ensure it's well-dried
  • 1 tablespoon Sesame Oil For frying the rice
For the Dressing
  • 3 tablespoons Peanut Butter or Tahini Nut-free alternative: sunflower butter
  • 2 tablespoons Rice Vinegar Substitute: lemon or lime juice
  • 1 tablespoon Honey Substitute: maple syrup for vegan
  • 1 teaspoon Grated Ginger Fresh is best
  • 1 tablespoon Toasted Sesame Seeds For garnish
For the Salad
  • 2 tablespoons Soy Sauce or Tamari Use tamari for gluten-free
  • 1 tablespoon Chili Crisp Substitute: Sriracha for milder flavor
  • 1 cup Green and Red Cabbage Swaps: bok choy or coleslaw mix
  • 1 cup Cucumber Substitute: bell peppers
  • 1 cup Red Bell Pepper Any bell pepper color works
  • 1 cup Carrots Pre-grated or julienned
  • 1 cup Sugar Snap Peas Frozen peas can be substituted
  • 2 tablespoons Green Onions Substitute: red onions for sharper taste

Equipment

  • Air Fryer
  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your air fryer or oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
  2. Combine day-old jasmine rice with sesame oil, soy sauce, and chili crisp in a large mixing bowl.
  3. Spread the seasoned rice evenly onto the baking sheet and bake for 16-18 minutes until golden and crispy.
  4. Whisk together peanut butter, rice vinegar, honey, grated ginger, and a pinch of salt until smooth.
  5. In a large salad bowl, toss together cabbage, cucumber, red bell pepper, carrots, sugar snap peas, and green onions.
  6. Once rice is crispy, add it to the vegetable mixture.
  7. Drizzle the dressing over the salad and toss gently to combine.
  8. Garnish with toasted sesame seeds and serve immediately.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gSodium: 600mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 1800IUVitamin C: 40mgCalcium: 80mgIron: 2mg

Notes

For best results, store salad ingredients and dressing separately. Dress the salad just before serving to maintain freshness and crunch.

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