Introduction

This quick crispy rice salad is a vibrant mix of textures and flavors, combining crunchy rice clusters with fresh veggies and a rich peanut sesame dressing. It’s perfect for a light lunch or a side dish that impresses with minimal effort.

A dark bowl filled with a colorful salad showing multiple layers: the bottom layer has chopped red cabbage and thin slices of green celery and bright orange carrot strips, on top of that there are several thin slices of cucumber arranged along the side. The middle layer is scattered with cooked brown grains mixed with small dark raisins and bits of green herbs. The top layer is drizzled with a creamy beige sauce and sprinkled with white sesame seeds. The bowl is placed on a white marbled surface, with a few green herb pieces and a glass jar of sesame seeds nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: 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 ensure easy cleanup.
Step 2: In a large bowl, combine the cooked jasmine rice with 1 tablespoon sesame oil, 1 tablespoon soy sauce or tamari, and 1 tablespoon chili crisp. Mix thoroughly until the rice is evenly coated and has a uniform color. Spread the mixture in a thin, even layer over the prepared parchment, keeping some rice clusters together for texture. Bake in the air fryer for 16-18 minutes or in the oven for 40 minutes, until golden brown and crisp.
Step 3: While the rice bakes, whisk together the dressing ingredients: 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, 2 teaspoons chili crisp, and grated ginger. Whisk until smooth and emulsified. Season with salt and pepper, adding extra lime juice if desired.
Step 4: Once the rice is crisp and golden, remove it from heat and let it cool slightly. Break it into small clumps with your hands to create varied texture in the salad.
Step 5: In a large bowl, combine shredded cabbage, sliced cucumber, red bell pepper, carrot, sugar snap peas, green onions, and the crispy rice pieces. Drizzle the dressing evenly over the top.
Step 6: Toss everything together thoroughly. Taste and adjust seasoning with salt and pepper as needed. Just before serving, sprinkle generously with toasted sesame seeds for extra flavor and crunch.

Tips & Variations

Use day-old rice for the crispiest texture; fresh rice may turn mushy when baked.
Substitute peanut butter with tahini for a nuttier dressing flavor if preferred.
Add extra chili crisp if you like more heat and depth in the dish.
Try adding fresh herbs like cilantro or mint for a bright herbal note.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. The crispy rice is best added just before serving to keep it crunchy. Reheat the crispy rice briefly in the oven to restore crispiness if needed.

How to Serve

A close-up image of a fork holding a mix of cooked rice with a reddish-brown sauce, bright purple cabbage pieces, green cucumber slices, and thin red bell pepper strips, all speckled with small white sesame seeds. The background shows a white bowl filled with the same colorful mix of rice and vegetables on a white marbled surface. The fork is gold-colored and the focus is sharp on the food while the background is softly blurred. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Jasmine rice works best for this recipe due to its fragrance and texture, but medium-grain rice can also be used. Avoid sticky rice varieties as they may not crisp well.

Is this salad vegan?

Yes, this recipe can easily be vegan by using maple syrup or agave instead of honey in the dressing.