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Rice Salad with Peanut Sesame Dressing Recipe

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★★★★★

4.6 from 403 reviews

This vibrant Rice Salad with Peanut Sesame Dressing combines crispy baked jasmine rice clusters with a fresh medley of vegetables and a rich, tangy dressing made from peanut butter, sesame oil, and lime juice. Perfect as a light lunch or a side dish, this recipe balances crunchy textures with bold flavors, all brought together with a luscious, creamy dressing that features a hint of heat from chili crisp.

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

  1. 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 make cleanup easier.
  2. Prepare and Bake the Crispy Rice: In a large bowl, combine the day-old jasmine rice with sesame oil, soy sauce or tamari, and chili crisp. Mix well until the rice is evenly coated. Spread the mixture in an even, thin layer over the prepared parchment paper, maintaining some rice clusters for texture. Bake in the air fryer for 16-18 minutes or in the oven for 40 minutes until golden brown and crisp.
  3. Prepare the Dressing: 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, adding extra lime juice if desired for brightness.
  4. Cool and Break Apart the Crispy Rice: After baking, let the rice cool slightly, then break it into small clumps with your hands to create crunchy clusters that add texture to the salad.
  5. Assemble the Salad: In a large bowl, combine the shredded cabbage, sliced cucumber, thinly sliced red bell pepper, grated carrot, chopped sugar snap peas, sliced green onions, and the crispy rice clusters. Drizzle the prepared dressing evenly over the salad.
  6. Toss, Season, and Garnish: Toss everything together thoroughly to distribute the dressing. Taste and adjust seasoning with salt and pepper if needed. Just before serving, sprinkle toasted sesame seeds on top for extra crunch and flavor.

Notes

  • Use day-old jasmine rice for the crispiest baked rice texture; freshly cooked rice may be too moist.
  • Chili crisp can be adjusted or omitted depending on your preferred heat level.
  • You can substitute peanut butter with tahini for a different but equally delicious flavor.
  • This salad is great served chilled or at room temperature.
  • For a vegan version, use maple syrup or agave instead of honey.

Keywords: Rice salad, peanut sesame dressing, crispy rice, Asian salad, healthy salad, vegetarian, air fryer recipe

Find it online: https://kitchenbyrita.com/rice-salad-with-peanut-sesame-dressing-recipe/