Quick Crispy Rice Salad with Peanut Sesame Dressing
A vibrant, crunchy salad featuring jasmine rice and fresh vegetables, drizzled with a rich peanut sesame dressing. Perfect for summer gatherings or a quick meal.
Ingredients
For the Rice Salad
- 2 cups cooked jasmine rice (preferably day-old for better texture)
- 3 cups shredded cabbage (a mix of green and red)
- 1 cup sliced cucumber
- 1 medium red bell pepper, thinly sliced
- 1 medium carrot, grated or julienned
- 1/2 cup chopped sugar snap peas
- 2 pieces green onions, sliced
- Toasted sesame seeds, for garnish
For the Dressing
- 1 tbsp sesame oil
- 1 tbsp soy sauce or tamari (use tamari for a gluten-free version)
- 1 tbsp chili crisp adjust to your spice preference
- 2 tbsp peanut butter or tahini
- 2 tbsp soy sauce or tamari
- 2 tbsp rice vinegar
- 2 tbsp lime juice
- 1 tbsp honey or maple syrup to make vegan
- 2 tsp chili crisp adjust to your spice preference
- 1/2 inch piece ginger, grated
- Salt and pepper, to taste
Instructions
Preparation
- If you're using day-old rice from the fridge, let it sit at room temperature for about 15-20 minutes to ease the clumping. Freshly cooked rice will also work; make sure to let it cool down before using.
- Slice, chop, and julienne your vegetables. Aim for uniform sizes to ensure even mixing.
- In a mixing bowl, combine the sesame oil, soy sauce or tamari, chili crisp, peanut butter or tahini, rice vinegar, lime juice, honey, grated ginger, and a pinch of salt and pepper. Whisk until it’s smooth and creamy. Taste and adjust the seasoning if needed.
Assembling the Salad
- In a large mixing bowl, combine the cooked rice, shredded cabbage, sliced cucumber, bell pepper, carrot, sugar snap peas, and green onions. Toss them gently to ensure everything is evenly distributed.
- Drizzle the peanut sesame dressing over the salad. Use tongs or two large forks to gently mix the dressing into the salad, being careful not to break the rice too much.
- Transfer the salad to a beautiful serving bowl, sprinkle with toasted sesame seeds for that extra crunch, and get ready to impress!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors will meld beautifully! You can prepare the salad and dressing a few hours in advance; just keep the dressing separate until serving to prevent the veggies from becoming soggy.