Crispy Rice Peanut Sesame Salad (Printable)
Crunchy fried rice meets fresh vegetables in a creamy peanut-sesame dressing. A vibrant Asian-inspired dish ready in 40 minutes.
# What You'll Need:
→ Rice Base
01 - 3 cups cooked jasmine or long-grain rice, preferably day-old and chilled
02 - 2 tbsp vegetable oil
03 - 1/4 tsp salt
→ Peanut Sesame Dressing
04 - 3 tbsp creamy peanut butter
05 - 2 tbsp soy sauce
06 - 2 tbsp rice vinegar
07 - 1 tbsp toasted sesame oil
08 - 1 tbsp honey or maple syrup
09 - 1 tbsp fresh lime juice
10 - 1 small garlic clove, finely grated
11 - 1 tsp fresh ginger, finely grated
12 - 2-3 tbsp water, to thin
→ Salad Vegetables
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 tbsp toasted sesame seeds
20 - 1 fresh red chili, thinly sliced (optional)
# How-To Steps:
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 until bottom forms a golden crust, then toss and continue cooking until rice is golden and crispy throughout, about 10 minutes total. Remove from heat and let 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. Add water 1 tablespoon at a time, whisking continuously, until dressing reaches a pourable consistency.
03 - In a large serving bowl, combine the cooled crispy rice, shredded carrots, sliced cucumber, purple cabbage, chopped scallions, and fresh cilantro. Drizzle half the dressing over the salad and toss gently to coat evenly.
04 - Divide salad among serving bowls. Top each portion with chopped roasted peanuts, toasted sesame seeds, and fresh chili slices if desired. Serve immediately with remaining dressing on the side for additional drizzling.
# Expert Tips:
01 -
- That addictive crispy rice texture makes even salad skeptics reach for seconds
- The dressing comes together in minutes and keeps for weeks in your fridge
- You can prep everything ahead and assemble when hunger strikes
02 -
- Cold dry rice is the difference between crispy and soggy results
- Do not overcrowd the pan or the rice will steam instead of fry
- The dressing thickens in the fridge so thin it before storing
03 -
- Spread rice thin in the pan to maximize surface area for crisping
- Grate aromatics directly into the bowl for easy cleanup
- Toast sesame seeds in a dry pan for two minutes watching carefully