Quick Crispy Rice Salad (Print)

Golden crispy rice combined with crunchy vegetables and a nutty peanut sesame dressing for a fresh, vibrant dish.

# Components:

→ Crispy Rice

01 - 2 cups cooked jasmine rice, preferably day-old
02 - 1 tablespoon sesame oil
03 - 1 tablespoon soy sauce or tamari
04 - 1 tablespoon chili crisp

→ Peanut Sesame Dressing

05 - 3 tablespoons sesame oil
06 - 2 tablespoons peanut butter or tahini for nut-free or vegan
07 - 2 tablespoons soy sauce or tamari
08 - 2 tablespoons rice vinegar
09 - 2 tablespoons fresh lime juice
10 - 1 tablespoon honey or maple syrup or agave for vegan
11 - 2 teaspoons chili crisp
12 - ½ inch piece fresh ginger, grated
13 - Salt and pepper to taste

→ Fresh Vegetables

14 - 3 cups shredded cabbage, mixed green and red
15 - 1 cup cucumber, thinly sliced
16 - 1 red bell pepper, thinly sliced
17 - 1 medium carrot, grated or julienned
18 - ½ cup sugar snap peas, chopped
19 - 2 green onions, sliced

→ Garnish

20 - Toasted sesame seeds

# Directions:

01 - Preheat oven to 400°F or set air fryer to 400°F. Line baking sheet or air fryer basket with parchment paper.
02 - In large bowl, combine day-old jasmine rice with 1 tablespoon sesame oil, 1 tablespoon soy sauce or tamari, and 1 tablespoon chili crisp. Mix until evenly coated.
03 - Spread rice mixture in thin, even layer on prepared baking sheet or air fryer basket. Leave some clusters intact for extra crunch.
04 - Bake in air fryer for 16 to 18 minutes or in conventional oven for 40 minutes until golden and crispy. Cool completely, then break into bite-sized clumps.
05 - While rice cooks, whisk together in bowl: 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 or substitute, 2 teaspoons chili crisp, and grated ginger. Season with salt and pepper to taste. Set aside.
06 - In large salad bowl, combine shredded cabbage, cucumber, bell pepper, carrot, sugar snap peas, and green onions.
07 - Add crispy rice clusters to vegetable mixture and drizzle with peanut sesame dressing. Toss well to coat everything evenly.
08 - Taste and adjust salt and pepper as needed. Sprinkle generously with toasted sesame seeds immediately before serving.

# Expert Advice:

01 -
  • The rice gets genuinely crispy and crunchy, not soggy or chewy—it's textural magic that completely changes the salad experience.
  • This dressing is so addictive you'll find yourself drizzling it on everything else you cook for days afterward.
  • It actually tastes better when prepped ahead, so you can throw it together Sunday evening and have lunch ready all week.
  • One bowl, endless customization—swap proteins, vegetables, or nuts based on what you have and what your body needs that day.
02 -
  • Assemble this salad as close to eating time as possible—the rice can be prepped days ahead and the dressing keeps for a week, but once they come together the crispy rice slowly surrenders to the dressing and goes soft.
  • If you're meal prepping, keep the rice, vegetables, and dressing in separate containers and combine them fresh each morning—you'll actually look forward to eating instead of dreading another soggy lunch.
03 -
  • Toast your own sesame seeds in a dry skillet for about two minutes while stirring constantly—they go from invisible to incredibly fragrant and you'll taste the difference immediately.
  • If your dressing seems too thick after sitting, thin it with a splash of warm water or extra lime juice rather than more oil, which will make it greasy.
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