Go Back
–+ servings
Crispy Rice Salad with Peanut Sesame Dressing

Crispy Rice Salad with Peanut Sesame Dressing Bliss

A refreshing Crispy Rice Salad with Peanut Sesame Dressing that's quick, easy, and perfect for meal prep enthusiasts.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 2 cups Jasmine Rice Use day-old rice for optimal crispiness.
  • 2 tablespoons Sesame Oil Ensure it’s shimmering before adding rice.
  • 2 tablespoons Soy Sauce/Tamari Tamari is great for gluten-free options.
  • 1 tablespoon Chili Crisp Adjust to your preferred spice level.
For the Dressing
  • 3 tablespoons Peanut Butter/Tahini Adjust for consistency as brands can vary.
  • 2 tablespoons Rice Vinegar Can substitute with apple cider vinegar.
  • 1 tablespoon Lime Juice Feel free to add more for tang.
  • 1 tablespoon Honey Maple syrup works for a vegan alternative.
  • 1 teaspoon Ginger Freshly grated for warmth and depth.
For the Salad Base
  • 1 cup Green and Red Cabbage Use fresh, crunchy cabbage.
  • 1 cup Cucumber Choose a firm cucumber for crunch.
  • 1 cup Bell Pepper Pick a mix of colors.
  • 1 carrot Carrot Grate or julienne for best results.
  • 1 cup Sugar Snap Peas Snap off their ends for a clean look.
  • 2 green onions Green Onions Chop finely for distribution.
For Garnish
  • 2 tablespoons Toasted Sesame Seeds Bring extra crunch and a nutty finish.

Equipment

  • Air Fryer
  • Oven
  • Parchment paper
  • Large mixing bowl
  • Small bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your air fryer to 400°F (200°C) or your oven, and line a baking sheet with parchment paper.
  2. In a large bowl, mix day-old jasmine rice with sesame oil, soy sauce, and chili crisp until well-coated.
  3. Spread the coated rice evenly on the prepared baking sheet. Bake for 16-18 minutes in the air fryer or about 40 minutes in the oven, until golden brown.
  4. While your rice bakes, combine peanut butter, rice vinegar, lime juice, honey, and grated ginger in a small bowl and whisk until smooth.
  5. Once the rice is golden and crispy, let it cool slightly, then break into clumps with a fork.
  6. In a large mixing bowl, combine the crispy rice with chopped vegetables and drizzle the peanut sesame dressing over the mixture.
  7. Garnish with toasted sesame seeds and serve immediately or refrigerate until ready to enjoy.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 9gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 680mgPotassium: 500mgFiber: 6gSugar: 3gVitamin A: 50IUVitamin C: 45mgCalcium: 50mgIron: 2mg

Notes

For the best texture, store the salad in an airtight container for up to 2 days, keeping the dressing separate until serving.

Tried this recipe?

Let us know how it was!