This tremendously flavorful Crispy Rice Salad with Peanut Sesame Dressing brings together the best of Thai-inspired flavors in one vibrant, texture-rich dish. Crispy clumps of seasoned rice mingle with fresh, crunchy vegetables and a creamy, slightly spicy peanut dressing that will have you coming back for seconds. Perfect for weeknight dinners when you want something fresh yet satisfying, this salad can be ready in about 20 minutes if you use pre-cooked rice!

Why You’ll Love This Recipe

  • Perfect Texture Contrast: The combination of crispy rice with crunchy vegetables creates an incredibly satisfying mouthfeel that makes every bite exciting.
  • Flavor Explosion: The umami-rich soy sauce, nutty sesame oil, and spicy chili crisp create layers of flavor that develop as you eat.
  • Make-Ahead Friendly: Use leftover rice from yesterday’s dinner to create today’s standout meal – it actually works better with day-old rice!
  • Customizable: Easily adapt the vegetables, protein additions, or spice level to suit your preferences or what you have on hand.
  • Visually Stunning: The colorful mix of red cabbage, bell peppers, carrots, and greens makes this a feast for the eyes as well as the palate.

Ingredients You’ll Need

  • Jasmine Rice: Day-old rice works best as it’s drier and crisps up beautifully. The starchy base becomes delightfully crunchy little clusters that add incredible texture.
  • Sesame Oil: Provides a rich, nutty foundation for both the rice seasoning and dressing. Its distinctive flavor is essential to the Asian-inspired profile.
  • Soy Sauce: Adds that perfect umami punch and saltiness that seasons everything beautifully.
  • Chili Crisp: The secret flavor weapon that brings heat, texture, and complexity. Don’t skip this – it’s what makes this dish special!
  • Peanut Butter: Creates a creamy, rich dressing with protein and depth. The nutty flavor complements the sesame perfectly.
  • Rice Vinegar: Provides essential acidity that balances the rich, savory elements and brightens all the flavors.
  • Lime Juice: Fresh citrus cuts through the richness and adds a vibrant tang that makes everything pop.
  • Honey: Just enough sweetness to balance the acidity and heat. It also helps the dressing emulsify.
  • Ginger: Adds a spicy, aromatic quality that’s essential in Asian-inspired dishes.
  • Cabbage: Provides crunch and volume while soaking up the delicious dressing. Using both green and red varieties adds color contrast.
  • Fresh Vegetables: Cucumber, bell pepper, carrot, and sugar snap peas create a rainbow of colors, textures, and nutrients.
  • Green Onions: Add a mild onion flavor and fresh green color as both ingredient and garnish.
  • Sesame Seeds: The perfect finishing touch that enhances the sesame flavor and adds visual appeal.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

  • Protein Powerhouse: Transform this into a complete meal by adding grilled chicken, crispy tofu, seared shrimp, or flaked salmon.
  • Veggie Swaps: No cucumber? Try thinly sliced radish. No snap peas? Substitute edamame. The salad is incredibly forgiving and adaptable.
  • Nut-Free Version: Replace peanut butter with tahini or sunflower seed butter for those with nut allergies.
  • Extra Crunch: Add chopped roasted peanuts, crispy fried shallots, or wonton strips for even more textural contrast.
  • Spice Adjustment: Dial the heat up or down by adjusting the amount of chili crisp in both the rice and dressing.

How to Make Crispy Rice Salad with Peanut Sesame Dressing

Step 1: Prepare and Crisp the Rice

Preheat your air fryer to 400°F (or oven if you don’t have an air fryer). In a bowl, mix your day-old jasmine rice with sesame oil, soy sauce, and chili crisp until the rice is evenly coated. Spread it in a thin layer on parchment paper and air fry for 16-18 minutes (or bake for about 40 minutes) until golden brown and crispy.

Step 2: Make the Dressing

While the rice crisps up, combine sesame oil, peanut butter, soy sauce, rice vinegar, lime juice, honey, chili crisp, and grated ginger in a bowl. Whisk until smooth and creamy. Season with salt and pepper to taste. The dressing should be pourable but not too thin – add a splash of water if needed.

Step 3: Prepare the Vegetables

Thinly slice the cabbage, cucumber, and red bell pepper. Julienne or grate the carrot. Chop the sugar snap peas and green onions. Place all the prepared vegetables in a large bowl.

Step 4: Assemble the Salad

Once the rice is crispy and slightly cooled, break it into small chunks with your hands. Add these crispy rice clusters to the bowl with the vegetables. Pour the dressing over everything and toss gently to combine.

Step 5: Garnish and Serve

Sprinkle toasted sesame seeds over the top of your salad. Serve immediately to enjoy the maximum crispiness of the rice!

Pro Tips for Making the Recipe

  • Rice Preparation: Definitely use day-old rice – freshly cooked rice contains too much moisture and won’t crisp properly. If you’re in a hurry, spread fresh rice on a baking sheet and refrigerate for 30 minutes before using.
  • Crispiness Control: For maximum crispiness, don’t overcrowd your air fryer or baking sheet. Work in batches if needed.
  • Dressing Consistency: The peanut dressing should coat the back of a spoon but still be pourable. If it’s too thick, add a bit of water; if too thin, add a little more peanut butter.
  • Vegetable Cutting: Slice all vegetables thinly and uniformly for the best texture and to ensure every bite has a mix of flavors.
  • Assembly Timing: For best results, toss everything together just before serving to maintain the crispiness of the rice and the crunch of the vegetables.

How to Serve

Main Course

Turn this salad into a satisfying main dish by adding your protein of choice and serving it in large, shallow bowls that showcase all the colorful ingredients.

Side Dish

Serve alongside grilled meats or seafood for a complete Asian-inspired meal. It pairs beautifully with salmon, teriyaki chicken, or grilled shrimp.

Potluck Star

This salad travels well (keep dressing separate until serving) and stands out at potlucks and picnics with its vibrant colors and unique texture.

Make Ahead and Storage

Storing Leftovers

Store the components separately if possible: vegetables in one container, crispy rice in another, and dressing in a jar. This preserves the texture of each element. If already mixed, leftover salad will keep in an airtight container in the refrigerator for up to 3 days, though the rice will soften over time.

Make Ahead

You can prep all vegetables and make the dressing up to 2 days ahead. The rice can be crisped several hours before serving and kept at room temperature. Assemble just before serving for best results.

Freezing

This salad isn’t suitable for freezing as the vegetables and crispy rice will lose their desirable texture.

Refreshing Leftovers

To revive day-old salad, you can briefly toast the rice mixture in a dry skillet to re-crisp it, then combine with the vegetables and add a splash of fresh dressing.

FAQs

  1. Can I make this recipe gluten-free?

    Absolutely! Simply use tamari instead of soy sauce, and double-check that your chili crisp doesn’t contain any gluten ingredients. All other components are naturally gluten-free, making this an easy adaptation.

  2. What if I don’t have an air fryer?

    No problem! You can achieve similar results in a conventional oven at 400°F for about 40 minutes. Spread the rice mixture thinly on a parchment-lined baking sheet and stir occasionally for even crisping. The oven method takes longer but works just as well.

  3. Can I prepare this salad in advance for a party?

    Yes, but with some strategy. Prepare all components separately: crisp the rice, make the dressing, and chop the vegetables. Store them separately and combine just before serving. If needed, you can assemble up to an hour before eating and the salad will still maintain good texture.

  4. What’s a good substitute for chili crisp if I can’t find it?

    If chili crisp isn’t available, mix 1 tablespoon of oil with 1 teaspoon of red pepper flakes and a minced garlic clove. Let it sit for 30 minutes before using. Alternatively, use sriracha mixed with a bit of sesame oil and some crispy fried shallots for a similar flavor profile and texture.

Final Thoughts

This Crispy Rice Salad with Peanut Sesame Dressing is truly a game-changer when it comes to interesting, texture-rich meals. The contrast between the crispy rice clusters and fresh, crunchy vegetables creates an experience that’s so much more than just a salad. I love how it transforms humble leftover rice into something extraordinary! Whether you’re looking for a light dinner, an impressive side, or a standout potluck contribution, this versatile dish delivers big on flavor while being surprisingly simple to make. Give it a try – I bet it will become a new favorite in your recipe collection!

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Crispy Rice Salad with Peanut Sesame Dressing Recipe

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  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes (air fryer) or 40 minutes (oven)
  • Total Time: 40 minutes (air fryer) or 1 hour (oven)
  • Yield: 4 servings 1x
  • Category: Salads
  • Method: Air Frying
  • Cuisine: Asian-inspired, Laotian-inspired
  • Diet: Vegetarian
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Description

This vibrant and crunchy Crispy Rice Salad with Peanut Sesame Dressing is inspired by Nam Khao and features golden, crispy jasmine rice paired with shredded cabbage, fresh vegetables, and a creamy, tangy, and mildly spicy peanut-sesame dressing. Perfect as a light meal or a stunning side, this salad is endlessly adaptable and full of flavor and texture.

Ingredients

Units Scale

Crispy Rice

  • 2 cups cooked jasmine rice (best if a day old)
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce (or tamari sauce for gluten free)
  • 1 tbsp chili crisp

Dressing

  • 3 tbsp sesame oil
  • 2 tbsp peanut butter (or tahini for nut-free)
  • 2 tbsp soy sauce (or tamari sauce for gluten free)
  • 2 tbsp rice vinegar
  • 2 tbsp lime juice
  • 1 tbsp honey
  • 2 tsp chili crisp
  • 1/2 inch ginger, grated
  • Salt and pepper to taste

Salad

  • 3 cups cabbage, thinly sliced (use both green and red cabbage if desired)
  • 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, chopped
  • Toasted sesame seeds, for garnish

Instructions

  1. Preheat the Air Fryer or Oven – Preheat your air fryer or oven to 400°F (200°C). Line the air fryer basket or a baking sheet with parchment paper to prevent sticking.
  2. Prepare the Crispy Rice – In a bowl, combine the cooked jasmine rice, sesame oil, soy sauce (or tamari), and chili crisp. Mix thoroughly until evenly coated and uniform in color.
  3. Crisp the Rice – Spread the rice mixture in an even, thin layer on the lined tray, keeping some clumps together for maximum crunch. Air fry for 16-18 minutes or bake for 40 minutes, until golden brown and crisp.
  4. Prepare the Dressing – While the rice cooks, whisk together sesame oil, peanut butter (or tahini), soy sauce (or tamari), rice vinegar, lime juice, honey, chili crisp, grated ginger, and salt and pepper to taste in a small bowl until smooth and well combined.
  5. Break the Rice – Let the crispy rice cool slightly, then gently break it apart into bite-sized clumps using your hands.
  6. Assemble the Salad – In a large bowl, combine the sliced cabbage, cucumber, red bell pepper, carrot, sugar snap peas, green onions, and crispy rice clumps. Drizzle the peanut sesame dressing over the top.
  7. Toss and Serve – Toss the salad thoroughly until everything is evenly coated with dressing. Taste and adjust salt or pepper as needed. Finish with a generous sprinkle of toasted sesame seeds before serving.

Notes

  • Store leftovers in an airtight container for up to 3 days; rice may lose crispness but flavor remains excellent.
  • Use day-old rice for best crispiness, as it is drier and less sticky. If using freshly cooked rice, chill it for at least 30 minutes first.
  • Spread rice in a thin, even layer to ensure maximum crunch; avoid overcrowding.
  • Let the rice cool slightly before mixing into the salad to help preserve its crunch.
  • Taste and adjust the dressing as needed—add more chili crisp for heat or water to thin it out.
  • For best texture, combine salad ingredients and toss with dressing just before serving.
  • Make it a main dish by adding grilled chicken, crispy tofu, shrimp, or salmon.
  • Swap vegetables as needed; try radish, Brussels sprouts, or edamame.
  • For nut-free, use tahini instead of peanut butter in the dressing.

Nutrition

  • Serving Size: 1 serving (1/4 of recipe)
  • Calories: 389
  • Sugar: 10g
  • Sodium: 813mg
  • Fat: 24g
  • Saturated Fat: 4g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 4g
  • Protein: 7g
  • Cholesterol: 0mg
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Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

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