Introduction

This vibrant rice salad with peanut sesame dressing is a perfect mix of crunchy, tangy, and savory flavors. Featuring crispy jasmine rice and fresh veggies, it’s a refreshing dish that’s great for lunch or a light dinner. Plus, the homemade dressing brings it all together with a creamy, nutty kick.

A close-up view of a dark grey bowl filled with a colorful rice salad, showing a golden fork lifting a mixed bite of the dish. The salad contains glossy reddish-brown rice mixed with bright green cucumber slices, deep purple cabbage strips, and thin red bell pepper slices. The rice grains are coated with a light sauce, and small sesame seeds are sprinkled throughout. The bowl sits on a white marbled surface, with the background softly blurred to keep the focus on the vibrant mix on the fork. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked jasmine rice (preferably day-old)

1 tbsp sesame oil

1 tbsp soy sauce or tamari

1 tbsp chili crisp

3 tbsp sesame oil (for dressing)

2 tbsp peanut butter or tahini

2 tbsp soy sauce or tamari (for dressing)

2 tbsp rice vinegar

2 tbsp lime juice

1 tbsp honey

2 tsp chili crisp (for dressing)

1/2 inch piece ginger, grated

Salt and pepper, to taste

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 oven or air fryer 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 jasmine rice with 1 tbsp sesame oil, 1 tbsp soy sauce or tamari, and 1 tbsp chili crisp. Mix well until the rice is evenly coated. Spread the mixture in a thin, even layer on the parchment, keeping some clumps intact for texture. Bake for 16-18 minutes in the air fryer or 40 minutes in the oven, until golden and crispy.

Step 3: While the rice bakes, prepare the dressing. Whisk together 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, and grated ginger until smooth and emulsified. Season with salt and pepper to taste. Add extra lime juice if desired for brightness.

Step 4: Remove the crispy rice from the oven or air fryer and let it cool slightly. Break it into small clumps by hand to distribute in the salad.

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

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

Tips & Variations

Use day-old rice to ensure the best crispiness when baking. Fresh rice tends to be too moist.

Substitute tahini for peanut butter in the dressing for a different but equally delicious nutty flavor.

Add chopped fresh herbs like cilantro or mint for extra freshness.

If you prefer less heat, reduce or omit the chili crisp from the rice and dressing.

Try adding roasted peanuts or cashews for more crunch and protein.

Storage

Store leftover salad and crispy rice separately in airtight containers in the refrigerator for up to 2 days. Reheat the crispy rice in a toaster oven or air fryer to regain crunch before mixing with fresh salad and dressing. The salad is best served fresh, so add the dressing just before serving if storing leftovers.

FAQs

Can I use other types of rice for this salad?

Yes, you can use other long-grain rice varieties, but jasmine rice works best for its fragrance and texture. Just make sure the rice is cooked and cooled well to help it crisp up nicely.

What can I substitute for chili crisp if I don’t have it?

If you don’t have chili crisp, use a combination of chili flakes and a bit of sesame oil or chili oil to add some spice and flavor. You can also omit it if you prefer a milder taste.