Go Back
–+ servings
Quick Crispy Rice Salad

Quick Crispy Rice Salad with Delicious Peanut Sesame Dressing

Quick Crispy Rice Salad with vibrant vegetables and nutty peanut sesame dressing makes for a refreshing meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 cups Day-old Jasmine Rice Use for optimal crispiness
  • 2 tablespoons Sesame Oil Provides rich flavor
  • 3 tablespoons Soy Sauce/Tamari
  • 1 tablespoon Chili Crisp Adjust to spice preference
  • 2 cups Green & Red Cabbage Shredded
  • 1 cup Cucumber Chopped
  • 1 each Red Bell Pepper Diced
  • 1 each Carrot Grated
  • 1 cup Sugar Snap Peas Trimmed
  • 4 each Green Onions Sliced
For the Peanut Sesame Dressing
  • ⅓ cup Peanut Butter/Tahini Creamy nutty base
  • 2 tablespoons Rice Vinegar Can substitute with apple cider vinegar
  • 2 tablespoons Lime Juice Adjust to taste
  • 1 tablespoon Honey Can substitute with maple syrup for vegan
  • 1 teaspoon Fresh Ginger Minced or grated
  • to taste Salt and Pepper To taste
  • 2 tablespoons Toasted Sesame Seeds Optional garnish

Equipment

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

Method
 

Preparation Steps
  1. Preheat your air fryer or oven to 400°F (200°C) and prepare a parchment-lined baking sheet.
  2. In a large mixing bowl, combine the day-old jasmine rice with sesame oil, soy sauce, and chili crisp. Mix well.
  3. Spread the rice mixture evenly on the prepared baking sheet in a single layer.
  4. Bake the rice for 16-18 minutes in the air fryer or 40 minutes in the oven until golden-brown.
  5. Whisk together peanut butter, rice vinegar, lime juice, honey, ginger, salt, and pepper in a medium bowl until smooth.
  6. Once baked, let the rice cool and break it into small clumps.
  7. In another mixing bowl, combine cabbage, cucumber, bell pepper, carrot, sugar snap peas, and green onions. Toss well.
  8. Drizzle the dressing over the vegetables, toss gently, and top with sesame seeds before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 42gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gSodium: 600mgPotassium: 300mgFiber: 5gSugar: 5gVitamin A: 300IUVitamin C: 35mgCalcium: 40mgIron: 2mg

Notes

For the best results, use day-old rice and preheat the pan to avoid sogginess.

Tried this recipe?

Let us know how it was!