Quick Crispy Rice Salad (Print Version)

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

# What You'll Need:

→ 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
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 It:

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, leaving some clusters intact for extra crunch.
03 - Spread rice mixture into thin, even layer on prepared baking sheet or air fryer basket.
04 - Bake in air fryer for 16 to 18 minutes or in conventional oven for 40 minutes until golden and crisp. Cool completely, then break into bite-sized clumps.
05 - While rice cooks, 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 or maple syrup, 2 teaspoons chili crisp, and grated ginger in small bowl. 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. Drizzle with peanut sesame dressing and toss thoroughly to coat all ingredients evenly.
08 - Taste and adjust seasoning with additional salt and pepper as needed. Sprinkle generously with toasted sesame seeds immediately before serving.

# Expert Tips:

01 -
  • The crispy rice gives you that addictive textural contrast that makes you keep coming back for another bite.
  • It actually gets better when you prep it ahead, making meal prep feel less like a chore and more like setting yourself up for success.
  • The dressing is so versatile you'll find yourself drizzling it on everything from roasted vegetables to grain bowls.
02 -
  • Day-old rice is non-negotiable; fresh rice contains too much moisture and will steam rather than crisp, no matter how long you bake it.
  • Add the crispy rice and dressing just before serving, or the rice will soften and lose its appeal—this isn't a salad that improves sitting in the fridge overnight.
03 -
  • Toast your own sesame seeds in a dry pan for 2–3 minutes until fragrant; store-bought is fine, but homemade tastes noticeably richer and they stay crisp longer.
  • Make extra dressing and keep it in a jar in your fridge—it's delicious on grain bowls, roasted vegetables, or even spooned over simple grilled tofu or fish.
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