Quick Crispy Rice Salad with Peanut Sesame Dressing

I’ve been making this crispy rice salad on repeat lately, and I can’t seem to get enough of it. There’s something about the combination of crunchy rice, fresh vegetables, and that nutty peanut sesame dressing that just hits the spot every time. Plus, it’s one of those recipes that actually gets better as it sits, which means I can make a big batch and eat it for lunch all week.

The best part? You probably already have most of the ingredients in your pantry. I always keep rice on hand, and peanut butter and sesame oil are staples in my kitchen. The trick is getting the rice nice and crispy in the pan – it takes a little patience, but it’s so worth it for that perfect texture.

This salad works great as a side dish for dinner or as a light lunch on its own. I’ve served it at potlucks and everyone always asks for the recipe. It’s become my go-to when I need something that feels special but doesn’t require a trip to three different grocery stores.

What Kind of Rice Should I Use?

Jasmine rice is your best bet for this crispy rice salad because it has just the right texture and doesn’t get too sticky when cooled. Day-old rice is actually perfect here since it’s had time to dry out a bit, which helps it get nice and crispy when you pan-fry it. If you only have fresh rice, spread it out on a baking sheet and let it cool completely in the fridge for at least an hour before using. You could also use other long-grain varieties like basmati if that’s what you have on hand, but avoid short-grain or sushi rice since they tend to be too sticky for this recipe.

Options for Substitutions

This crispy rice salad is pretty forgiving when it comes to swaps and substitutions:

• Jasmine rice: Any leftover rice works great here – basmati, brown rice, or even short-grain rice. The key is using day-old rice since it crisps up better than fresh rice.
• Chili crisp: If you don’t have chili crisp, try sriracha mixed with a pinch of garlic powder, or red pepper flakes with a drizzle of sesame oil for that spicy kick.
• Peanut butter: Tahini makes a great substitute and gives the dressing a nuttier flavor. Almond butter or sunflower seed butter work too if you have nut allergies.
• Rice vinegar: White wine vinegar or apple cider vinegar can step in if you’re out of rice vinegar. Start with a bit less since they’re slightly more acidic.
• Vegetables: Mix and match based on what you have! Shredded Brussels sprouts, thinly sliced radishes, or julienned jicama all add great crunch. Just keep the total amount around 5-6 cups.
• Honey: Maple syrup or agave work perfectly as honey substitutes, and they keep the salad vegan-friendly if that’s important to you.

Watch Out for These Mistakes While Cooking

The biggest mistake when making crispy rice salad is using freshly cooked rice instead of day-old rice – fresh rice contains too much moisture and won’t crisp up properly in the pan, so always plan ahead and cook your rice the day before.

Another common error is not getting your pan hot enough before adding the rice, which results in soggy, steamed rice rather than the golden, crispy texture you’re after – make sure your sesame oil is shimmering before adding the rice and resist the urge to stir too frequently.

When making the peanut sesame dressing, avoid adding all the ingredients at once without tasting as you go, since peanut butter consistency varies by brand and you might need to adjust the liquid ingredients to get the right creamy texture.

Finally, don’t dress the salad too far in advance or the vegetables will lose their crunch – toss everything together just before serving to keep those fresh veggies crisp and the rice from getting soggy.

What to Serve With Crispy Rice Salad?

This crispy rice salad is pretty filling on its own, but it pairs beautifully with grilled chicken, shrimp, or tofu if you want to add some extra protein. I love serving it alongside other Asian-inspired dishes like teriyaki salmon or Korean BBQ beef for a complete meal. It also works great as a side dish at summer barbecues – the fresh crunch and nutty flavors complement grilled meats really well. For a lighter option, try it with some spring rolls or pot stickers for a fun mix of textures and flavors.

Storage Instructions

Keep Fresh: This crispy rice salad tastes best when eaten fresh, but you can store it in the fridge for up to 2 days in an airtight container. The vegetables will soften a bit over time, but the flavors actually get better as they meld together.

Make Ahead: You can prep the components separately to keep everything crisp! Store the crispy rice, chopped vegetables, and peanut sesame dressing in separate containers for up to 3 days. Just toss everything together right before serving for the best texture and crunch.

Dressing Storage: The peanut sesame dressing keeps well in the fridge for up to a week in a sealed jar or container. Give it a good shake or stir before using since the ingredients may separate. You can make extra dressing to use on other salads or as a dip for fresh vegetables.

Preparation Time	15-20 minutes
Cooking Time	16-40 minutes
Total Time	31-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1100
• Protein: 25-30 g
• Fat: 45-55 g
• Carbohydrates: 110-120 g

Ingredients

For the 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 the 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 the 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, garnish

Step 1: 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.

Step 2: Prepare and Bake the Crispy Rice

• 2 cups cooked jasmine rice (preferably day-old)
• 1 tbsp sesame oil
• 1 tbsp soy sauce or tamari
• 1 tbsp chili crisp

In a large bowl, combine the 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 and takes on a uniform color.

Spread the seasoned rice mixture in an even, thin layer over the prepared parchment.

For best texture, keep some rice clusters together to yield crispy clumps after baking.

Bake in the air fryer for 16-18 minutes or in the oven for 40 minutes, until golden brown and crisp.

Step 3: Prepare the 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

While the rice is baking, prepare the dressing.

In a small bowl, 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 the grated ginger.

Whisk until completely smooth and emulsified.

Add salt and pepper to taste.

I personally like to add a bit of extra lime juice at the end for extra brightness.

Step 4: Cool and Break Apart the Crispy Rice

Once the rice is golden brown and crisp, remove it from the oven or air fryer and let it cool slightly.

Break the crispy rice into small clumps with your hands.

This will make for more texture throughout the final salad.

Step 5: Assemble the 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
• crispy rice pieces (from Step 4)
• prepared dressing (from Step 3)

In a large salad bowl, add the shredded mix of green and red cabbage, sliced cucumber, thinly sliced red bell pepper, grated or julienned carrot, chopped sugar snap peas, sliced green onions, and the crispy rice pieces from Step 4.

Drizzle the dressing from Step 3 evenly over the top.

Step 6: Toss, Season, and Garnish

• toasted sesame seeds, garnish
• salt and pepper, to taste

Toss everything together to combine thoroughly.

Taste and adjust the seasoning with extra salt and pepper if needed.

Just before serving, sprinkle the salad with toasted sesame seeds for extra flavor and crunch.

I love to add a generous handful for a perfect nutty finish.