Description
Quick Crispy Rice Salad with Peanut Sesame Dressing is a vibrant and satisfying dish that comes together in just 15 minutes. This salad features crunchy jasmine rice paired with fresh vegetables, all coated in a rich peanut sesame dressing that adds delicious flavor and depth. Perfect for lunch or dinner, it’s versatile enough to be served as a main course or a side dish at gatherings. Whether enjoyed on its own or enhanced with your favorite protein, this salad is sure to impress with its delightful textures and bold flavors.
Ingredients
Scale
- 2 cups cooked jasmine rice
- 3 tbsp sesame oil
- 2 tbsp peanut butter or tahini
- 3 cups shredded cabbage
- 1 cup sliced cucumber
- 1 red bell pepper
- 1 medium carrot
- 2 tbsp soy sauce or tamari
- 2 tbsp lime juice
- 1 tbsp chili crisp
- 2 tbsp rice vinegar
- 1 tbsp honey
- 2 tsp chili crisp
- 1/2 inch piece ginger, grated
- Salt and pepper, to taste
- Toasted sesame seeds for garnish
Instructions
- In a large pan over medium heat, combine day-old jasmine rice, sesame oil, soy sauce, and chili crisp. Stir gently until heated through and slightly crispy.
- In a mixing bowl, whisk together sesame oil, peanut butter (or tahini), soy sauce, rice vinegar, lime juice, honey, chili crisp, grated ginger, salt, and pepper until smooth.
- In another bowl, mix the crispy rice with shredded cabbage, cucumber slices, bell pepper, carrot, sugar snap peas, and green onions. Pour the dressing over the salad and toss well to coat evenly.
- Serve the salad topped with toasted sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg