Save There's something deeply satisfying about the moment crispy rice hits a warm dressing and starts to soften just enough while somehow staying crunchy. I discovered this salad on a sweltering afternoon when my kitchen felt too hot for anything requiring actual cooking, yet I craved something bold and textured. A half-empty jar of peanut butter, some vegetables that needed rescuing, and day-old rice became the unexpected foundation for what turned into my most-requested lunch. The beauty of it is how forgiving it is, how it welcomes improvisation, and how it somehow tastes even better the next day.
I made this for a potluck on a random Tuesday and watched people keep returning to the bowl, asking what was in it like it was some elaborate secret recipe. The funny part was explaining that it started as an experiment to use up ingredients gathering dust in my pantry. One friend asked if she could take the leftovers home, and I realized I'd accidentally created something people actually wanted to eat, not just politely finish.
Ingredients
- Day-old jasmine rice: This is the quiet hero of the whole dish; fresh rice gets mushy, but day-old rice crisps up beautifully and holds its texture against the dressing without turning soggy.
- Sesame oil: Use it to coat the rice before crisping and again in the dressing, because the nutty depth it brings is non-negotiable.
- Peanut butter or tahini: Choose based on your allergies or preferences; both create that creamy base that ties everything together.
- Chili crisp: This adds heat and texture in two places, so don't skip it or swap it for regular chili powder.
- Fresh ginger: A small piece does enormous work, adding brightness that cuts through the richness of the dressing.
- Mixed vegetables: The cabbage gives bulk and crunch, while bell pepper, carrot, and cucumber add sweetness and freshness that balance the savory dressing.
- Toasted sesame seeds: Wait to add these until just before serving, or they'll lose their crispness and turn soft.
Instructions
- Get your oven ready and coat the rice:
- Heat your oven or air fryer to 400°F and line your cooking surface with parchment paper. In a bowl, toss the day-old rice with sesame oil, soy sauce, and chili crisp until every grain looks coated and slick.
- Spread and crisp the rice:
- Spread the rice into a thin layer on your parchment, leaving some small clusters so you get varied crunchiness. The air fryer takes 16-18 minutes while the oven needs about 40, so choose your method and let it go until the rice turns golden and smells toasty.
- Build the dressing while rice crisps:
- Whisk together sesame oil, peanut butter, soy sauce, rice vinegar, lime juice, honey, chili crisp, and grated ginger in a small bowl. The dressing should smell bold and taste slightly spicy, tangy, and rich all at once.
- Prepare your vegetables:
- While the rice finishes, shred your cabbage, slice cucumber thin, cut the bell pepper into strips, grate your carrot, chop the snap peas, and slice green onions. The fresher these are when assembled, the better.
- Cool the rice and assemble:
- Once the rice is golden and crisp, let it cool for a few minutes, then break it gently into bite-sized clumps. In your largest bowl, toss all the vegetables together, then add the crispy rice.
- Dress and finish:
- Pour the dressing over the salad and toss with tongs or two large spoons until everything is coated and combined. Taste for salt and pepper, then shower with toasted sesame seeds right before serving.
Save My mom tried this once and immediately started texting me questions about substituting ingredients, which somehow felt like the highest compliment. It wasn't fancy or pretentious, just honest food that tasted good and made people feel taken care of.
Why This Works as Meal Prep
The magic here is that unlike most salads that wilt and collapse by day three, this one actually improves as the rice gradually absorbs the dressing and softens slightly. I've packed this in containers on Sunday and eaten it happily through Wednesday without it ever feeling tired. The sesame dressing is rich enough that it doesn't separate, and the vegetables stay crisp because they're sturdy enough to hold up under the weight of that umami-packed coating.
Customizing Your Version
This is where the recipe becomes yours rather than mine. I've made it with radish and jicama for extra crunch, swapped in roasted Brussels sprouts when I felt fancy, and once threw in leftover grilled chicken because there was nothing in my fridge. The dressing base stays steady, but the vegetables and protein are genuinely flexible.
Building Flavor in Layers
The dressing technique matters more than you'd think. Whisk it slowly so the peanut butter actually emulsifies rather than sitting as a chunky mess at the bottom. Taste it before you add it to the salad and adjust the lime or soy sauce depending on what you want more of, because this is when you still have control. Once it hits the vegetables, you're locked in, so take a second to get it right.
- Fresh ginger should be finely grated or minced so the heat distributes evenly rather than creating spicy pockets.
- If your dressing tastes flat, it usually needs more acid (lime juice) or salt, not more sweetness.
- Sesame oil's flavor intensifies as it sits, so taste after mixing and you might find you need less than you think.
Save This salad taught me that simplicity with good technique and real ingredients beats complexity every single time. Make it, feed it to people you like, and watch them ask for seconds.
Recipe FAQs
- → How do I get the rice crispy?
Use day-old jasmine rice, toss with sesame oil and seasonings, then bake at 400°F for 40 minutes or air-fry for 16–18 minutes. This dries and crisps the rice clusters.
- → Can I make this dish nut-free?
Yes, substitute peanut butter with tahini or sunflower seed butter, and avoid honey by using maple syrup or agave for the dressing.
- → What vegetables work best in this salad?
Shredded cabbage, cucumber, bell pepper, carrot, sugar snap peas, and green onions add a fresh crunch and complement the crispy rice.
- → How should I serve this salad?
Serve immediately after tossing with dressing and sprinkling sesame seeds to keep the rice clusters crispy and vegetables fresh.
- → Can I add protein to this dish?
Yes, cooked tofu, grilled chicken, or shrimp can be added for an extra protein boost while maintaining the salad’s texture and flavor balance.