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 ensure easy cleanup.

Step 2: In a large bowl, combine the day-old cooked jasmine rice with sesame oil, soy sauce or tamari, and chili crisp. Mix well until the rice is evenly coated. Spread the rice in an even, thin layer over the prepared parchment, keeping some clusters together for crispier clumps. Bake in the air fryer for 16-18 minutes or in the oven for 40 minutes, until the rice is golden brown and crisp.

Step 3: 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 you like a brighter flavor.

Step 4: Once the rice is crispy, remove it from the heat and let it cool slightly. Break the crispy rice into small clumps by hand to add texture to the salad.

Step 5: In a large salad bowl, combine shredded cabbage, sliced cucumber, red bell pepper, grated carrot, chopped sugar snap peas, green onions, and crispy rice pieces. Drizzle the prepared dressing evenly over the salad.

Step 6: Toss the salad thoroughly to combine. Taste and adjust seasoning with salt and pepper if needed. Just before serving, sprinkle with toasted sesame seeds for extra flavor and crunch.

Tips & Variations

Use day-old rice for the best crispy texture; fresh rice tends to be too soft and sticky.

Substitute peanut butter with tahini for a different nutty flavor and a vegan-friendly option.

Add fresh herbs like cilantro or mint to brighten the salad further.

Adjust the amount of chili crisp to your preferred spice level, or omit it for milder taste.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Keep the crispy rice separate to maintain its crunch. Reheat the crispy rice briefly in an oven or air fryer to restore crispiness before serving. Toss everything together fresh for best texture.

FAQs

Can I use another type of rice?

Day-old jasmine rice is ideal for achieving the crispy texture, but you can use other long-grain rice varieties. Avoid sticky or short-grain rice as they won’t crisp up as well.

Is this salad vegan?

The salad can be vegan if you substitute honey with maple syrup or agave nectar and use tamari instead of soy sauce if gluten is a concern.