Crispy Rice Peanut Sesame Salad (Printable Version)

Golden crispy rice, fresh vegetables, and creamy peanut-sesame dressing come together in this satisfying Asian-inspired bowl.

# Ingredient List:

→ Rice Base

01 - 3 cups cooked jasmine or long-grain white rice, day-old and chilled
02 - 2 tablespoons vegetable oil
03 - 1/4 teaspoon salt

→ Peanut Sesame Dressing

04 - 3 tablespoons creamy peanut butter
05 - 2 tablespoons soy sauce
06 - 2 tablespoons rice vinegar
07 - 1 tablespoon toasted sesame oil
08 - 1 tablespoon honey or pure maple syrup
09 - 1 tablespoon fresh lime juice
10 - 1 small garlic clove, finely grated
11 - 1 teaspoon fresh ginger, finely grated
12 - 2-3 tablespoons water, as needed

→ Salad Components

13 - 1 cup shredded carrots
14 - 1 cup thinly sliced cucumber
15 - 1 cup shredded purple cabbage
16 - 1/2 cup chopped scallions
17 - 1/2 cup fresh cilantro leaves

→ Toppings

18 - 1/4 cup roasted peanuts, chopped
19 - 2 tablespoons toasted sesame seeds
20 - 1 fresh red chili, thinly sliced

# Directions:

01 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Add chilled rice and salt, spreading in an even layer. Cook undisturbed for 4-5 minutes to develop a golden crust, then toss and continue cooking until rice is golden and crisp throughout, approximately 10 minutes total. Remove from heat and allow to cool completely.
02 - In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey or maple syrup, lime juice, grated garlic, and grated ginger until smooth. Gradually add water 1 tablespoon at a time, whisking continuously, until dressing reaches a pourable consistency.
03 - In a large serving bowl, combine cooled crispy rice, shredded carrots, sliced cucumber, purple cabbage, chopped scallions, and fresh cilantro. Drizzle with half the prepared dressing and toss gently to coat evenly without breaking the crispy rice.
04 - Divide salad among individual serving bowls. Top each portion with chopped roasted peanuts, toasted sesame seeds, and thinly sliced red chili. Serve immediately with remaining dressing on the side for additional seasoning.

# Expert Tips:

01 -
  • The crispy rice adds this incredible texture contrast that makes every bite exciting
  • You get all the satisfaction of fried rice but in a fresh, vibrant salad format
  • The dressing keeps for days, so you can toss this together in minutes
02 -
  • Cold, dry rice is the difference between crispy and chewy. I've tried rushing this and it's never worth it.
  • The dressing thickens in the refrigerator, so thin it with a splash of water before using leftovers.
  • Dress this salad right before serving or the crispy rice will lose its crunch.
03 -
  • If your rice isn't day-old, spread it on a baking sheet and freeze for 30 minutes before frying
  • Taste your dressing before adding to the salad—peanut butters vary in saltiness
  • Leftovers keep for a day but are best eaten the same day while the rice maintains its texture

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