Description
Enjoy a delightful Crispy Rice Salad with Peanut Sesame Dressing, featuring crunchy fresh vegetables and a flavorful, creamy dressing. This Asian-inspired salad combines crispy baked jasmine rice with a perfect balance of savory, tangy, and slightly sweet notes, making it a refreshing and satisfying lunch option.
Ingredients
For the Salad
- 2 cups day-old Jasmine Rice
- 2 tablespoons Sesame Oil
- 2 tablespoons Soy Sauce or Tamari (low-sodium, optional)
- 1 tablespoon Chili Crisp (adjust for heat level)
- 3 cups Fresh Vegetables (Cabbage, Cucumber, Bell Pepper, Carrots, Snap Peas, Green Onions)
For the Dressing
- 1/4 cup Peanut Butter or Tahini (almond butter as an alternative)
- 2 tablespoons Rice Vinegar (apple cider vinegar can substitute)
- 2 tablespoons Lime Juice (can use lemon juice)
- 1 tablespoon Honey or maple syrup (for vegan option)
For Garnish
- 2 tablespoons Toasted Sesame Seeds (optional but recommended)
Instructions
- Preheat and Season Rice: Preheat your oven or air fryer to 400°F (200°C). In a mixing bowl, combine the day-old jasmine rice with sesame oil, soy sauce, and chili crisp to infuse it with rich flavor and create a foundation for crispiness.
- Bake Crispy Rice: Spread the seasoned rice evenly on a sheet of parchment paper. Bake it in the air fryer for 16-18 minutes or in the oven for about 40 minutes, until the rice is golden brown and delightfully crispy.
- Prepare Dressing: In a separate bowl, whisk together sesame oil, peanut butter, soy sauce, rice vinegar, lime juice, honey, and chili crisp until the dressing is smooth and well blended. Taste and adjust seasoning if necessary.
- Combine Salad: Once the rice is baked, gently break it into chunks. In a large bowl, toss together the fresh vegetables, crispy rice, and prepared dressing gently until everything is evenly coated and mixed.
- Garnish and Serve: Transfer the salad to a serving dish and sprinkle with toasted sesame seeds for added texture and flavor. Serve immediately or within a day for best texture and freshness.
Notes
- Use day-old jasmine rice for best crispiness and texture.
- Dress the salad just before serving to maintain the crunch of the crispy rice.
- Adjust chili crisp to your preferred heat level.
- Substitute almond butter for peanut butter for a different nut flavor.
- Low-sodium soy sauce or tamari is recommended to control saltiness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch
- Method: Baking
- Cuisine: Asian
