Quick Crispy Rice Salad (Printable Version)

Golden crispy rice and fresh veggies tossed with a nutty sesame dressing for a vibrant dish.

# What You Need:

→ Crispy Rice

01 - 2 cups cooked jasmine rice, 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
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
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

# How To Make:

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, and 1 tablespoon chili crisp. Mix until evenly coated.
03 - Spread coated rice into thin, even layer on prepared baking sheet, leaving some clusters intact for extra texture.
04 - Bake in air fryer for 16-18 minutes or conventional oven for 40 minutes until golden and crispy. Cool completely, then break into bite-sized clumps.
05 - Whisk together 3 tablespoons sesame oil, 2 tablespoons peanut butter, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons lime juice, 1 tablespoon honey, 2 teaspoons chili crisp, and grated ginger. Season with salt and pepper. 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 thoroughly to coat all ingredients evenly.
08 - Taste and adjust seasoning as needed. Sprinkle generously with toasted sesame seeds immediately before serving.

# Cooking Tips:

01 -
  • The crispy rice stays crunchy for hours if you assemble thoughtfully, making it perfect for meal prep or bringing to work.
  • It's genuinely satisfying as a main dish but humble enough to serve alongside grilled chicken or fish without stealing the spotlight.
  • The peanut-sesame dressing is so balanced and bold that you'll find yourself making extra just to keep on hand.
  • You can swap vegetables based on what's in your fridge and it always tastes intentional, never thrown together.
02 -
  • Assemble this salad as close to serving time as possible—the rice will start losing its crispness after about 30 minutes of contact with wet vegetables, so if you're meal prepping, keep components separate and combine just before eating.
  • The dressing is thick and clings beautifully when everything is at room temperature, so don't chill individual components; let them sit on the counter for a few minutes before tossing.
03 -
  • Break the cooled crispy rice into varied sizes—some bigger clusters for structure, some smaller pieces to nestle between vegetables—because texture contrast is what makes every bite interesting.
  • If humidity is high where you live, store the cooled crispy rice in an airtight container once it cools completely, since it can absorb moisture from the air and lose its snap.
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