Quick Crispy Rice Salad with Peanut Sesame Dressing
This vibrant and textural salad transforms humble day-old rice into an irresistible crispy sensation, perfectly complemented by a rich, savory peanut sesame dressing. Bursting with fresh vegetables and a delightful crunch, it's a dish that's both satisfyingly hearty and refreshingly light. An ideal meal for a quick weeknight dinner or an impressive potluck contribution.
Prep Time
Approximately 20 minutes
Cook Time
Approximately 40 minutes (for oven method)
Total Time
Approximately 60 minutes
Servings
4-6 servings
Keywords
Crispy rice saladpeanut sesame dressingquick salad recipevegetarian saladAsian-inspired saladhealthy saladchili crisp recipegluten-free optionmake-ahead saladeasy weeknight meal
Why This Recipe Delivers
- Features an incredibly satisfying textural contrast with crispy rice and fresh vegetables.
- Boasts a vibrant and complex flavor profile from the savory, sweet, and tangy peanut sesame dressing.
- Quick to prepare, especially if using day-old rice, making it perfect for busy weeknights.
- Highly customizable with your favorite fresh vegetables.
- A naturally gluten-free option when using tamari.
Ingredients
- For the Crispy Rice:
- 400g cooked jasmine rice (2 cups), preferably day-old
- 15 ml sesame oil (1 tablespoon)
- 15 ml soy sauce or tamari (1 tablespoon)
- 15 ml chili crisp (1 tablespoon)
- For the Peanut Sesame Dressing:
- 45 ml sesame oil (3 tablespoons)
- 30g peanut butter or tahini (2 tablespoons)
- 30 ml soy sauce or tamari (2 tablespoons)
- 30 ml rice vinegar (2 tablespoons)
- 30 ml fresh lime juice (2 tablespoons), plus extra to taste
- 21g honey (1 tablespoon)
- 10 ml chili crisp (2 teaspoons)
- 1.5 cm fresh ginger (1/2 inch piece), grated
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
- For the Salad Assembly:
- 300g shredded cabbage (3 cups), a mix of green and red
- 150g sliced cucumber (1 cup)
- 1 medium red bell pepper, thinly sliced
- 1 medium carrot, grated or julienned
- 50g chopped sugar snap peas (1/2 cup)
- 2 spring onions (green onions), thinly sliced
- Toasted sesame seeds, for garnish
Instructions
- Preheat your chosen appliance. Preheat your air fryer or conventional oven to 200°C (400°F). Line the air fryer tray, basket, or a standard baking sheet with parchment paper. This crucial step prevents sticking, ensures even crisping, and facilitates effortless cleanup later.
- Prepare and bake the aromatic crispy rice. In a spacious mixing bowl, combine the day-old cooked jasmine rice with 15 ml (1 tablespoon) of sesame oil, 15 ml (1 tablespoon) of soy sauce or tamari, and 15 ml (1 tablespoon) of chili crisp. Mix thoroughly, using your hands or a spatula, until every grain is evenly coated and the mixture exhibits a uniform color. Spread the seasoned rice into an even, thin layer over the prepared parchment paper. For optimal texture and those irresistible crispy clumps, allow some rice grains to remain slightly clustered. Bake in the air fryer for 16-18 minutes or in the oven for approximately 40 minutes, or until the rice is deeply golden brown and thoroughly crisp, checking and stirring halfway if necessary to ensure even browning.
- Craft the rich peanut sesame dressing. While the rice is transforming into crispy perfection, prepare the vibrant dressing. In a smaller mixing bowl, whisk together 45 ml (3 tablespoons) of sesame oil, 30g (2 tablespoons) of peanut butter or tahini, 30 ml (2 tablespoons) of soy sauce or tamari, 30 ml (2 tablespoons) of rice vinegar, 30 ml (2 tablespoons) of fresh lime juice, 21g (1 tablespoon) of honey, 10 ml (2 teaspoons) of chili crisp, and the freshly grated ginger. Continue whisking vigorously until the mixture is completely smooth and beautifully emulsified, forming a cohesive sauce. Taste the dressing and adjust the seasoning with fine sea salt and freshly ground black pepper as needed. As a personal touch, consider adding a dash more lime juice at this stage to elevate the brightness of the dressing, enhancing its refreshing quality.
- Cool and prepare the crispy rice pieces. Once the rice achieves its desired golden brown hue and crisp texture, carefully remove it from the oven or air fryer. Allow it to cool slightly on the parchment paper. Once cool enough to handle, gently break the crispy rice into smaller, bite-sized clumps using your hands. This creates wonderful textural variations throughout the final salad, ensuring a delightful crunch in every forkful.
- Assemble the vibrant salad base. In a large salad bowl, combine the generously shredded mix of green and red cabbage, the neatly sliced cucumber, the thinly sliced red bell pepper, the finely grated or julienned carrot, the crisp chopped sugar snap peas, the thinly sliced spring onions, and the prepared crispy rice pieces from the previous step.
- Dress, season, and garnish for serving. Drizzle the prepared peanut sesame dressing evenly over all the salad components. Toss everything together thoroughly, ensuring the dressing coats all the vegetables and crispy rice. Taste the salad and adjust the seasoning with additional salt and pepper if desired, or even a splash more lime juice for extra zing. Just before serving, generously sprinkle the salad with toasted sesame seeds. This final garnish adds another layer of nutty flavor and an appealing visual finish, completing the dish.
Tools You’ll Need
- Large mixing bowl
- Small mixing bowl
- Whisk
- Air fryer or baking sheet
- Parchment paper
- Sharp knife
- Cutting board
- Grater or julienne peeler
Essential Success Tips
- For the crispiest rice, ensure it's spread in a thin, even layer on the parchment paper and don't overcrowd the pan or air fryer.
- Using day-old cooked rice is essential; its lower moisture content prevents steaming and promotes superior crisping.
- Taste the dressing as you go; adjust sweetness, acidity, and spice to your preference. A little extra lime juice can really brighten the flavors.
- Allowing the crispy rice to cool slightly before breaking it apart helps maintain its crunch.
- Add the crispy rice and dressing just before serving to prevent the rice from becoming soggy.
Professional Cooking Secrets
- For an even deeper flavor in your crispy rice, try incorporating a touch of mushroom powder or a finely crushed dried shiitake mushroom into the seasoning mix before baking.
- To achieve restaurant-quality shredded cabbage, use a mandoline with a julienne blade or the shredding attachment of a food processor for ultra-thin, uniform strips.
- Elevate the dressing by toasting the sesame oil lightly in a dry pan for a minute before adding other ingredients, which unlocks a more profound nutty aroma.
Notes
- Storage: Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days, though the crispy rice will soften over time. Store the dressing separately for best results if making ahead.
- Variations: Feel free to add protein like grilled chicken, tofu, or shrimp. Incorporate other vegetables such as edamame, bell peppers of different colors, or shredded bok choy. A sprinkle of fresh cilantro or mint would also be a delightful addition.
- Gluten-Free: Ensure you use tamari instead of soy sauce for a certified gluten-free dish.
Frequently Asked Questions
Can I make the crispy rice ahead of time?
Yes, you can prepare the crispy rice up to 24 hours in advance. Store it in an airtight container at room temperature to maintain its crispness. Re-crisp briefly in a hot oven or air fryer if needed before assembling the salad.
What if I don't have day-old rice?
While day-old rice is ideal for crisping, you can use freshly cooked rice. Simply spread it out on a baking sheet and let it air dry for about 30 minutes to an hour, or even briefly in a low oven, to remove excess moisture before seasoning and baking.
Can I substitute other nuts for peanut butter?
Absolutely! Almond butter or cashew butter would work beautifully as a substitute, offering a similar creamy texture and nutty flavor profile to the dressing. For a nut-free option, use tahini.
Nutrition Facts (Per Serving)
Calories: 480, Protein: 12g, Fat: 28g, Carbs: 45g, Fiber: 6g (Approximate values per serving, based on 4 servings)
Allergy Information
Contains peanuts (or sesame if using tahini) and soy. For a gluten-free version, use tamari. To make it nut-free, use tahini in the dressing.
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