Description

This Quick Crispy Rice Salad with Peanut Sesame Dressing is a delightful fusion dish featuring crispy pan-fried jasmine rice combined with fresh crisp vegetables and a creamy, flavorful dressing made from peanut butter and sesame oil. Perfect for a light lunch or side, the salad balances crunchy textures with tangy, sweet, and spicy notes, all tossed in a vibrant dressing with hints of ginger and lime.

Ingredients

Scale

Main Ingredients

2 cups cooked jasmine rice
3 cups shredded cabbage
1 cup sliced cucumber
1 red bell pepper, thinly sliced
1 medium carrot, julienned

Dressing Ingredients

3 tbsp sesame oil
2 tbsp peanut butter or tahini
2 tbsp soy sauce or tamari
2 tbsp lime juice
2 tbsp rice vinegar
1 tbsp honey
3 tbsp chili crisp (divided: 2 tbsp for rice, 1 tbsp for dressing)
1/2 inch piece ginger, grated
Salt and pepper, to taste

Garnish

Toasted sesame seeds for garnish

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Instructions

Crisp the Rice: Heat a large pan over medium heat and add the day-old jasmine rice along with 3 tablespoons of sesame oil, 2 tablespoons of soy sauce, and 2 tablespoons of chili crisp. Stir gently and cook until the rice is heated through and develops a slightly crispy texture, about 10-12 minutes.
Prepare the Dressing: In a mixing bowl, whisk together 3 tablespoons of sesame oil, 2 tablespoons peanut butter (or tahini), 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons lime juice, 1 tablespoon honey, 1 tablespoon chili crisp, grated ginger, salt, and pepper until you achieve a smooth, well-emulsified dressing.
Combine Salad Ingredients: In a large bowl, combine the crispy rice with shredded cabbage, sliced cucumber, thinly sliced red bell pepper, julienned carrot. Toss gently to combine.
Toss with Dressing: Pour the peanut sesame dressing over the rice and vegetable mixture and toss well to coat all ingredients evenly, ensuring every bite is flavorful.
Serve and Garnish: Transfer the salad to serving plates or a large serving bowl and garnish generously with toasted sesame seeds for added crunch and a nutty aroma.

Notes

Use day-old cooked jasmine rice for best crispiness; freshly cooked rice will be too moist and sticky.
Tahini can be substituted for peanut butter for a different but equally delicious flavor.
Adjust the amount of chili crisp to vary the spiciness according to your preference.
If desired, add chopped green onions or sugar snap peas to enhance texture and flavor.
This salad is best served immediately to keep the rice crispy but can be refrigerated for up to 1 day.