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How to Make Crispy Rice Salad – Crunchy, Fresh, and Flavorful

Crispy Rice Salad with vegetables and dressing
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This Crispy Rice Salad combines crunchy baked jasmine rice, fresh colorful vegetables, and a bold, nutty sesame-peanut dressing. It’s the perfect balance of texture, flavor, and freshness in a vibrant, satisfying dish.

Ingredients

Scale

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

Instructions

1. Preheat your oven or air fryer to 400°F (200°C). Line a tray or basket with parchment paper.

2. In a bowl, combine day-old cooked jasmine rice with sesame oil, soy sauce or tamari, and chili crisp. Mix well.

3. Spread the seasoned rice on the prepared tray in a thin, even layer. Leave some clusters for added texture.

4. Bake in the air fryer for 16–18 minutes or in the oven for 40 minutes, until golden brown and crispy.

5. Meanwhile, prepare the dressing by whisking together sesame oil, peanut butter or tahini, soy sauce, rice vinegar, lime juice, honey, chili crisp, and grated ginger until smooth. Season with salt and pepper to taste.

6. Remove crispy rice from the oven and let cool slightly. Break into bite-sized clusters with your hands.

7. In a large salad bowl, combine shredded cabbage, cucumber, red bell pepper, carrot, sugar snap peas, green onions, and crispy rice pieces.

8. Drizzle the prepared dressing over the salad and toss thoroughly to combine.

9. Taste and adjust seasoning with salt and pepper if needed.

10. Garnish with toasted sesame seeds before serving.

Notes

Day-old rice works best for making crispy rice—it’s drier and crisps up better.

For extra crunch, don’t overcrowd the rice on the tray; spread it out evenly.

Feel free to substitute tahini for peanut butter if preferred.

You can add grilled chicken or tofu to make it a full meal.

Leftovers keep well for up to 2 days, though the rice will soften slightly in the fridge.

Find it online: https://cookingwithramsay.com/crispy-rice-salad/