Rice Salad with Peanut Sesame Dressing Recipe
A vibrant and crunchy Rice Salad with crispy jasmine rice clusters, fresh vegetables, and a luscious peanut sesame dressing, perfect for a refreshing and flavorful meal.
- 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 day-old cooked jasmine rice with 1 tablespoon sesame oil, 1 tablespoon soy sauce or tamari, and 1 tablespoon chili crisp. Mix thoroughly until the rice is evenly coated and takes on a uniform color. Spread the seasoned rice mixture in an even, thin layer over the prepared parchment. Keep some rice clusters together to yield crispy clumps after baking. 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 is baking, 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 grated ginger in a small bowl. Whisk until completely smooth and emulsified. Add salt and pepper to taste, and optionally add extra lime juice for brightness.
- Cool and Break Apart the Crispy Rice: Once the rice is golden brown and crisp, remove it from the oven or air fryer and let it cool slightly. Break the crispy rice into small clumps with your hands for added texture throughout the salad.
- Assemble the Salad: In a large salad 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.
- Toss, Season, and Garnish: Drizzle the prepared peanut sesame dressing evenly over the salad. Toss everything together to combine thoroughly. Adjust seasoning with salt and pepper if needed. Just before serving, sprinkle the salad with toasted sesame seeds for extra flavor and crunch.
Notes
- Using day-old cooked jasmine rice helps achieve the best crispy texture.
- You can substitute peanut butter with tahini for a different nutty flavor or to accommodate peanut allergies.
- Adjust the amount of chili crisp based on your preferred spice level.
- Extra lime juice brightens the dressing and overall salad flavor.
- This salad is best served immediately after assembly to maintain crispness.
Keywords: rice salad, crispy rice, peanut sesame dressing, air fryer recipe, healthy salad, Asian salad, vegetarian salad, quick dinner
