Pin There's something almost magical about the moment when cold rice hits hot oil and transforms into something entirely different—crispy, golden, and impossibly crunchy. I discovered this salad on a Tuesday when I had leftover jasmine rice and absolutely no inspiration for lunch, but somehow ended up creating something so vibrant and satisfying that I've made it at least twice a month ever since. The peanut-sesame dressing brings a warmth that feels both comforting and bright, while the vegetables stay snappy and fresh. It's the kind of dish that looks fancy enough to serve guests but comes together in less than an hour, even if you're moving slowly through your kitchen.
I made this for my coworker Maya one day when she mentioned she'd been eating the same sad desk lunch for a week, and watching her face light up when she took that first bite was honestly worth more than any compliment I could've gotten. She came back to my desk three times that afternoon asking questions, and now she makes her own version with grilled chicken and extra ginger. These small moments remind me why I love cooking—it's not about perfection, it's about the feeling of nourishing someone.
Ingredients
- Day-old jasmine rice: Room-temperature or cold rice crisps up beautifully while fresh warm rice turns mushy, so this is genuinely one of those cases where leftovers are actually better than starting fresh.
- Sesame oil: Use the darker roasted kind—it brings a toasted, nutty depth that lighter oils can't match, though a little goes a long way since it's intensely flavorful.
- Peanut butter or tahini: Natural or conventional both work, but stir well before measuring because the oil separates and affects the consistency of your dressing.
- Rice vinegar: The gentler acidity is what makes this dressing sing instead of pucker, so don't swap it out for regular vinegar or you'll throw off the balance.
- Fresh lime juice: Bottled feels convenient but fresh lime brings a brightness that makes the whole salad feel alive and immediate.
- Chili crisp: Beyond just heat, it adds texture and a fruity, slightly sweet undertone that regular red pepper flakes simply don't deliver.
- Fresh ginger: Grate it just before mixing the dressing so you capture all that sharp, bright bite instead of using pre-minced which gets muted and fibrous.
- Mixed vegetables: The variety of colors, textures, and sweetness levels is what keeps each bite interesting, so don't shortcut by using just one type.
- Toasted sesame seeds: Toasting them yourself in a dry pan takes ninety seconds and makes them infinitely more fragrant and nutty than buying pre-toasted.
Instructions
- Prepare your cooking vessel:
- Preheat your oven to 400°F or set your air fryer to the same temperature, then line your surface with parchment paper to catch any oil splatter and make cleanup effortless. If you're using an air fryer, this is where you'll get crispier results in less time.
- Coat the rice:
- In a large bowl, toss your day-old rice with sesame oil, soy sauce, and chili crisp, making sure every grain gets a light coating without clumping together. You want distinct clusters and individual pieces, not a gluey mass.
- Spread and bake:
- Spread the rice into a thin layer on your prepared sheet, leaving some small clusters so you get variation in texture—some grains will be super crispy while others stay slightly softer. If using an oven, this takes about 40 minutes and you might want to stir halfway through; an air fryer cuts this to 16–18 minutes and you'll see it golden when you peek.
- Cool and break:
- Once the rice is golden and smells toasted and nutty, let it cool completely on the pan so it firms up and gets genuinely crispy. This only takes about five minutes, and then you can break it into bite-sized pieces with your hands.
- Build your dressing:
- While the rice cooks, whisk together all dressing ingredients in a separate bowl—sesame oil, peanut butter, soy sauce, rice vinegar, lime juice, honey, chili crisp, and grated ginger. Taste it before you're done and add more lime if it feels flat, more honey if it's too sharp, or a pinch of salt to make all those flavors pop.
- Prepare the vegetables:
- Shred or slice your vegetables directly into a large salad bowl—the fresher they are when you toss everything together, the better they'll stay crisp. Green onions go in last so they don't wilt.
- Combine everything:
- Add your cooled crispy rice to the vegetables, drizzle the dressing over everything, and toss gently but thoroughly so each bite gets coated. Don't be shy with the dressing—it brings all those separate components into harmony.
- Finish and serve:
- Taste for seasoning one final time, adjust if needed, then sprinkle generously with toasted sesame seeds right before serving. The seeds lose their crunch quickly once they touch the dressing, so this timing matters.
Pin My sister once asked why I was so particular about keeping everything separate when I could just throw it all together, and I finally got her to understand when she made a batch my way and tasted the difference. She's been a believer ever since, and now when she visits we spend an afternoon prepping components for her whole week. It's become this quiet ritual between us, chopping vegetables side by side while catching up.
Why This Salad Works as a Main Course
The crispy rice does something unexpected here—it adds enough substance and chewiness that you don't feel like you're just eating vegetables, and the sesame-peanut dressing brings enough calories and protein that you'll actually feel satisfied for hours afterward. Add some grilled chicken, tofu, or shrimp if you want to lean into it being a full meal, but honestly it holds its own even without animal protein. The combination of textures is what makes your brain believe this is actually filling.
The Dressing Magic
I spent way too long trying to figure out why some versions of similar dressings tasted flat, and it finally clicked that it's all about balance and not being afraid to use your palate instead of just following measurements. The sesame oil needs the lime juice to cut through its richness, the peanut butter needs the rice vinegar to not feel heavy, and the ginger needs the honey to smooth out its sharp edges. Once you taste it and understand how these flavors play together, you can adjust confidently based on your specific ingredients and preferences.
Customization Without Losing the Soul
This recipe is genuinely flexible, which is why I keep coming back to it even though I've made it dozens of times—you can swap nearly every vegetable and protein without losing what makes it work. The backbone is the crispy rice plus the dressing, and as long as you respect those two things, you can build something different every single time you make it. I've done it with shredded Brussels sprouts and crispy chickpeas in winter, grilled shrimp and snap peas in summer, and somehow it never feels like the same meal twice.
- Use tahini instead of peanut butter if you need it nut-free, or sunflower seed butter if you're avoiding sesame as well.
- Swap the honey for maple syrup or agave to keep it vegan, and use tamari instead of soy sauce if gluten is a concern.
- Roast or grill your protein of choice and add it warm right before serving so it doesn't get lost in the vegetables.
Pin This salad has become my answer to that late afternoon question of what to eat when I want something that feels both nourishing and exciting. It's proof that simple ingredients, when treated with a little intention and care, can become something really special.
Recipe Questions
- → How do I get the rice crispy?
Use day-old jasmine rice, coat it with sesame oil, soy sauce, and chili crisp, then bake or air fry until golden and crunchy.
- → Can I make the dressing nut-free?
Yes, substitute peanut butter with tahini or sunflower seed butter, and use maple syrup instead of honey.
- → What vegetables work best in this salad?
Shredded cabbage, cucumber, bell pepper, carrot, sugar snap peas, and green onions provide ideal crunch and freshness.
- → Is this suitable for vegan diets?
Yes, replace honey with agave or maple syrup and peanut butter with tahini to keep it vegan-friendly.
- → How can I add protein to this dish?
Add cooked tofu, grilled chicken, or shrimp for extra protein while maintaining the salad’s vibrant flavors.
- → What’s the best way to serve this salad?
Assemble just before serving to keep the crispy rice crunchy and garnish with toasted sesame seeds for extra texture.