Introduction

This vibrant rice salad features crispy jasmine rice tossed with fresh vegetables and a rich peanut sesame dressing. It’s a delightful mix of textures and flavors, perfect for a light lunch or a colorful side dish.

Rice Salad with Peanut Sesame Dressing and Crispy Jasmine Rice Recipe - Recipe Image

Ingredients

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

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 ease cleanup.
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. Spread the rice mixture in a thin, even layer over the prepared parchment, keeping some clusters intact for crispy clumps. Bake in the air fryer for 16-18 minutes or in the oven for 40 minutes, until golden brown and crisp.
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. For a brighter flavor, add extra lime juice if desired.
Step 4: Once the rice is golden and crisp, remove it from the oven or air fryer and let it cool slightly. Break it into small clumps by hand to create texture throughout the salad.
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 crispy rice pieces. Drizzle the prepared dressing over the salad.
Step 6: Toss everything gently to combine. Taste and adjust seasoning with salt and pepper if needed. Just before serving, sprinkle with toasted sesame seeds for added crunch and flavor.

Tips & Variations

Use day-old rice for better crispiness when baking the rice clusters.
Substitute peanut butter with tahini for a different but equally creamy dressing.
For extra protein, add grilled chicken, tofu, or shrimp to the salad.
Adjust the amount of chili crisp based on your preferred spice level.
Try adding fresh herbs like cilantro or mint for a refreshing twist.

Storage

Store leftover salad and crispy rice separately in airtight containers in the refrigerator for up to 2 days. Reheat the crispy rice briefly in a toaster oven or oven to restore crispiness before combining. The salad is best served fresh, but you can toss the ingredients with dressing just before serving if preparing ahead.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh rice instead of day-old rice?

Day-old rice works best because it is drier, which helps the rice crisp up nicely when baked. Fresh rice may be too moist and result in soggy clusters.

Is this salad vegan-friendly?

Yes, this salad can be made vegan by using tamari instead of soy sauce (if needed) and substituting honey with maple syrup or agave nectar in the dressing.

Rice Salad with Peanut Sesame Dressing and Crispy Jasmine Rice Recipe

Print Recipe

★★★★★

5 from 101 reviews

This vibrant Rice Salad with Peanut Sesame Dressing features crispy baked jasmine rice clusters mixed with a fresh, crunchy vegetable salad and a flavorful, creamy peanut sesame dressing. Combining the warmth of toasted rice with crisp cabbage, bell pepper, cucumber, carrot, and sugar snap peas, this salad delivers a perfect balance of textures and a delightful Asian-inspired taste.

Author: Lena
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

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

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.
Prepare and Bake the Crispy Rice: In a large bowl, combine the cooked jasmine rice with sesame oil, soy sauce or tamari, and chili crisp. Mix thoroughly to coat the rice evenly. Spread the rice mixture evenly in a thin layer on the prepared parchment paper, keeping some clusters together for crispiness. Bake in the air fryer for 16-18 minutes or in the oven for 40 minutes until golden brown and crisp.
Prepare the Dressing: While the rice bakes, whisk together sesame oil, peanut butter or tahini, soy sauce or tamari, rice vinegar, lime juice, honey, chili crisp, and grated ginger in a small bowl until smooth and emulsified. Season with salt and pepper to taste; add extra lime juice if desired for brightness.
Cool and Break Apart the Crispy Rice: Once baked to a golden crisp, remove the rice from heat and let it cool slightly. Break the crisp rice into small clumps by hand to add textural variety to the salad.
Assemble the Salad: In a large bowl, combine 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 evenly over the salad ingredients.
Toss, Season, and Garnish: Toss the salad thoroughly to combine and coat all ingredients with the dressing. Adjust salt and pepper to taste. Just before serving, sprinkle toasted sesame seeds over the salad for extra flavor and crunch.

Notes

Using day-old cooked jasmine rice helps achieve a crispier texture when baking.
Feel free to use either peanut butter or tahini in the dressing depending on your taste preference or dietary restrictions.
Adjust the amount of chili crisp to control the heat level in the recipe.
For a gluten-free version, ensure you use tamari instead of regular soy sauce.
The salad is best served fresh to maintain the crisp texture of the rice clusters.
Add extra lime juice at the end of the dressing preparation for a brighter flavor.

Keywords: rice salad, peanut sesame dressing, crispy rice, Asian salad, air fryer rice, healthy salad, vegetarian recipe, sesame dressing