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Rice Salad with Peanut Sesame Dressing

Crispy Rice Salad with Peanut Sesame Dressing Delight

A vibrant and refreshing Rice Salad with Peanut Sesame Dressing that’s quick to prepare and full of flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crispy Rice
  • 2 cups Jasmine Rice Use day-old rice for the best crispiness
  • 2 tablespoons Sesame Oil Make sure it's hot before adding the rice
  • 1 tablespoon Soy Sauce Choose tamari for a gluten-free option
  • 1 tablespoon Chili Crisp Introduces heat and crunch
For the Dressing
  • 3 tablespoons Peanut Butter Or tahini, adjust thickness as needed
  • 2 tablespoons Rice Vinegar Brightens the dressing with tanginess
  • 1 tablespoon Lime Juice Freshens up the dressing
  • 1 tablespoon Honey Swap with agave for a vegan-friendly option
For the Salad Base
  • 1 cup Green Cabbage Shredded
  • 1 cup Red Cabbage Shredded
  • 1 cup Cucumber Diced
  • 1 cup Red Bell Pepper Sliced
  • 1 cup Carrot Grated
  • 1 cup Sugar Snap Peas Chopped
  • 2 tablespoons Green Onions Chopped
For Garnish
  • 2 tablespoons Toasted Sesame Seeds

Equipment

  • Oven
  • Mixing Bowl
  • Baking Tray
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven or air fryer to 400°F (200°C) and line a baking tray or air fryer basket with parchment paper.
  2. In a mixing bowl, combine day-old jasmine rice with 2 tablespoons of sesame oil, 1 tablespoon of soy sauce, and chili crisp. Mix thoroughly.
  3. Spread the seasoned rice mixture evenly on the prepared surface and bake for 40 minutes or in the air fryer for 16-18 minutes, stirring halfway through.
  4. While the rice is baking, whisk together 2 tablespoons of sesame oil, 3 tablespoons of peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, lime juice, 1 tablespoon of honey, and chili crisp in a bowl until smooth.
  5. In a large bowl, combine shredded green and red cabbage, diced cucumber, sliced red bell pepper, grated carrot, sugar snap peas, and chopped green onions. Add the crispy rice and toss gently.
  6. Drizzle the prepared dressing over the salad, toss lightly to combine, and finish with toasted sesame seeds on top before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gSodium: 600mgPotassium: 300mgFiber: 4gSugar: 5gVitamin A: 50IUVitamin C: 70mgCalcium: 6mgIron: 10mg

Notes

Serve immediately for the best texture and flavor; keep dressing separate until ready to consume to maintain crispiness.

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