Name: Quick Crispy Rice Salad with Peanut Sesame Dressing
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: 2 cups cooked jasmine rice (preferably day-old); 1 tbsp sesame oil; 1 tbsp soy sauce or tamari; 1 tbsp chili crisp; 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; 3 tbsp sesame oil; 2 tbsp peanut butter or tahini; 2 tbsp soy sauce or tamari; 2 tbsp rice vinegar; 2 tbsp lime juice; 2 tbsp honey; 2 tsp chili crisp; 1/2 inch piece ginger, grated; Salt and pepper, to taste

Description

Quick Crispy Rice Salad with Peanut Sesame Dressing is a vibrant, flavor-packed dish that’s perfect for any occasion. This salad combines crunchy day-old jasmine rice with fresh vegetables, all tossed in a creamy peanut sesame dressing that adds a delightful zing. In just 15 minutes, you can prepare this delicious salad, making it an ideal choice for quick lunches, picnics, or as a side at dinner gatherings. Not only is it visually appealing, but it also offers a nutritious blend of textures and tastes that will leave you craving more. Customize with your favorite proteins or seasonal veggies to make this recipe uniquely yours!

Ingredients

Scale

2 cups cooked jasmine rice (preferably day-old)
1 tbsp sesame oil
1 tbsp soy sauce or tamari
1 tbsp chili crisp
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
3 tbsp sesame oil
2 tbsp peanut butter or tahini
2 tbsp soy sauce or tamari
2 tbsp rice vinegar
2 tbsp lime juice
2 tbsp honey
2 tsp chili crisp
1/2 inch piece ginger, grated
Salt and pepper, to taste

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Instructions

Prepare the dressing by mixing together sesame oil, peanut butter, soy sauce, rice vinegar, lime juice, honey, chili crisp, and grated ginger in a bowl until smooth.
In a wok or large skillet over medium-high heat, add sesame oil and stir-fry the day-old rice with soy sauce and chili crisp until crispy and golden (about 8–10 minutes).
In a large bowl, combine the crispy rice with shredded cabbage, cucumber, bell pepper, carrot, sugar snap peas, and green onions.
Pour the peanut sesame dressing over the salad and gently mix until well combined. Garnish with toasted sesame seeds before serving.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Frying
Cuisine: Asian

Nutrition

Serving Size: 1 cup (250g)
Calories: 370
Sugar: 7g
Sodium: 550mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 5g
Protein: 10g
Cholesterol: 0mg