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.

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.

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.

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.

Crispy Rice Salad with Peanut Sesame Dressing Recipe

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

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Instructions

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.
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.
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.
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.
Break the Rice – Let the crispy rice cool slightly, then gently break it apart into bite-sized clumps using your hands.
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.
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