Description
Indulge in the vibrant flavors of Quick Crispy Rice Salad with Peanut Sesame Dressing, a delightful dish perfect for any meal. This salad features crunchy day-old jasmine rice, fresh vegetables, and a creamy peanut sesame dressing that brings everything together in a satisfying way. Whether you’re looking for a quick lunch, a light dinner, or a colorful side for your next gathering, this recipe is both versatile and nutritious.
Ingredients
Scale
- 2 cups cooked jasmine rice (preferably day-old)
- 3 cups shredded cabbage (mix of green and red)
- 1 cup sliced cucumber
- 1 red bell pepper
- 1 medium carrot
- 3 tbsp sesame oil
- 2 tbsp peanut butter
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 2 tbsp rice vinegar
- 1 tbsp chili crisp
- 1 tbsp honey
- 2 tsp chili crisp
- 1/2 inch piece ginger, grated
- Salt and pepper, to taste
- 1/2 cup chopped sugar snap peas
- 2 green onions, sliced
- Toasted sesame seeds, garnish
Instructions
- Prepare the dressing by whisking together sesame oil, peanut butter, soy sauce, lime juice, rice vinegar, honey (if using), chili crisp, grated ginger, salt, and pepper until smooth.
- In a skillet over medium-high heat, add one tablespoon of sesame oil and fry the day-old jasmine rice until crispy on one side (about 5–7 minutes).
- In a large mixing bowl, combine shredded cabbage, cucumber, bell pepper, carrot, sugar snap peas, and green onions. Toss with half the dressing.
- Serve by placing crispy rice on plates or bowls topped with dressed vegetables and drizzled with the remaining dressing. Garnish with toasted sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg