Quick Crispy Rice Salad Recipe
Quick Crispy Rice Salad is a vibrant and crunchy dish featuring golden, crispy jasmine rice clusters mixed with fresh vegetables and a creamy, tangy, and slightly spicy dressing. It’s perfect for a refreshing lunch or light dinner, balancing textures and bold flavors with a nutty finish from toasted sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 18 minutes (air fryer) or 40 minutes (oven)
- Total Time: 33 minutes (air fryer) or 55 minutes (oven)
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: Asian Fusion
- Diet: Vegetarian
Ingredients
Scale
For Crispy Rice
- 2 cups cooked jasmine rice (preferably day-old)
- 1 tbsp sesame oil
- 1 tbsp soy sauce or tamari
- 1 tbsp chili crisp
For Dressing
- 3 tbsp sesame oil
- 2 tbsp peanut butter or tahini
- 2 tbsp soy sauce or tamari
- 2 tbsp rice vinegar
- 2 tbsp lime juice
- 1 tbsp honey
- 2 tsp chili crisp
- 1/2 inch piece ginger, grated
- Salt and pepper, to taste
For Salad
- 3 cups shredded cabbage (mix of green and red)
- 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, sliced
- Toasted sesame seeds, for garnish
Instructions
- Preheat the Oven or Air Fryer: Preheat your air fryer or oven to 400°F (200°C). Line the air fryer tray, basket, or a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare and Bake the Crispy Rice: In a large bowl, combine 2 cups of day-old cooked jasmine rice with 1 tablespoon sesame oil, 1 tablespoon soy sauce or tamari, and 1 tablespoon chili crisp. Mix thoroughly until the rice is evenly coated. Spread the mixture in an even, thin layer on the prepared parchment paper, keeping some clusters together for crispiness. Bake in the air fryer for 16-18 minutes or in the oven for 40 minutes, until the rice is golden brown and crisp.
- Prepare the Dressing: While the rice bakes, whisk together 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, 2 teaspoons chili crisp, and grated ginger until smooth and emulsified. Season with salt and pepper to taste. Optionally, add extra lime juice for brightness.
- Cool and Break Apart the Crispy Rice: Remove the crispy rice from the oven or air fryer and let it cool slightly. Break it into small clumps by hand to add textural interest to the salad.
- Assemble the Salad: In a large bowl, combine 3 cups shredded cabbage, 1 cup sliced cucumber, 1 thinly sliced red bell pepper, 1 grated or julienned carrot, 1/2 cup chopped sugar snap peas, 2 sliced green onions, and the crispy rice pieces.
- Toss, Season, and Garnish: Drizzle the prepared dressing over the salad ingredients and toss thoroughly to combine. Adjust seasoning with salt and pepper as needed. Sprinkle toasted sesame seeds generously on top just before serving for added flavor and crunch.
Notes
- Use day-old rice for best results, as it helps achieve a crispier texture when baked.
- Adjust the amount of chili crisp to control the heat level according to your preference.
- The salad is best served immediately after assembling to maintain the crispiness of the rice clusters.
- You can substitute peanut butter with tahini for a different nutty flavor or to suit dietary restrictions.
- For a vegan version, use maple syrup or agave instead of honey in the dressing.
Keywords: crispy rice salad, jasmine rice salad, crunchy salad, sesame oil dressing, chili crisp salad, Asian-inspired salad, peanut butter dressing
Find it online: https://nayabaker.com/quick-crispy-rice-salad-recipe/
