Quick Crispy Rice Salad (Printer-friendly)

Golden crispy rice mixed with crunchy vegetables and a nutty sesame dressing for a fresh, vibrant dish.

# What You'll Need:

→ Crispy Rice

01 - 2 cups cooked jasmine rice, preferably day-old
02 - 1 tablespoon sesame oil
03 - 1 tablespoon soy sauce or tamari
04 - 1 tablespoon chili crisp

→ Peanut Sesame Dressing

05 - 3 tablespoons sesame oil
06 - 2 tablespoons peanut butter or tahini
07 - 2 tablespoons soy sauce or tamari
08 - 2 tablespoons rice vinegar
09 - 2 tablespoons fresh lime juice
10 - 1 tablespoon honey or maple syrup
11 - 2 teaspoons chili crisp
12 - ½ inch piece fresh ginger, grated
13 - Salt and pepper to taste

→ Fresh Vegetables

14 - 3 cups shredded cabbage, mixed green and red
15 - 1 cup cucumber, thinly sliced
16 - 1 red bell pepper, thinly sliced
17 - 1 medium carrot, grated or julienned
18 - ½ cup sugar snap peas, chopped
19 - 2 green onions, sliced

→ Garnish

20 - Toasted sesame seeds

# Directions:

01 - Preheat oven to 400°F or set air fryer to 400°F. Line baking sheet or air fryer basket with parchment paper.
02 - In large bowl, combine day-old jasmine rice with 1 tablespoon sesame oil, 1 tablespoon soy sauce or tamari, and 1 tablespoon chili crisp. Mix until evenly coated, leaving some clusters for extra crunch.
03 - Spread seasoned rice mixture in thin, even layer on prepared baking sheet or air fryer basket.
04 - Bake for 16 to 18 minutes in air fryer or 40 minutes in conventional oven until golden and crispy. Allow to cool completely, then break into bite-sized clumps.
05 - While rice cooks, whisk together in bowl: 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 or maple syrup, 2 teaspoons chili crisp, and grated ginger. Season with salt and pepper to taste.
06 - In large salad bowl, combine shredded cabbage, sliced cucumber, bell pepper, grated carrot, chopped sugar snap peas, and sliced green onions.
07 - Add crispy rice clusters to vegetable mixture and drizzle with peanut sesame dressing. Toss well to coat everything evenly.
08 - Taste and adjust salt and pepper as needed. Sprinkle generously with toasted sesame seeds immediately before serving.

# Expert Advice:

01 -
  • The contrast between crispy rice and tender vegetables with that creamy-nutty dressing hits every texture and flavor note at once.
  • It actually gets better sitting in the fridge, making it perfect for meal prep without any sacrifice in quality.
  • You can make it entirely vegan or nut-free with simple swaps, no recipe rewriting needed.
02 -
  • Use day-old rice or rice that's been chilled; warm, freshly cooked rice will steam instead of crisp, no matter how hot your oven gets.
  • Assemble the salad as close to serving time as possible, because the crispy rice will gradually soften as it sits with the wet vegetables, though this actually becomes the appealing texture for leftovers.
03 -
  • Make the dressing the night before so the flavors meld and deepen, then just shake it before using.
  • Toast your own sesame seeds in a dry pan for 2 minutes if you have time; the difference between store-bought and freshly toasted is genuinely noticeable.
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