Crispy Rice Peanut Sesame Salad (Printable version)
Crunchy fried rice meets fresh vegetables in a creamy peanut-sesame dressing
# 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
# How to Make It:
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 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 whisk in water, one tablespoon at a time, 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 of the prepared dressing and toss gently to coat evenly.
04 - Divide salad among serving bowls. Top generously with chopped roasted peanuts, toasted sesame seeds, and sliced fresh chili if desired. Serve immediately with remaining dressing on the side for additional seasoning.
# Expert tips:
01 -
- Hot crispy rice against cool crisp vegetables creates this crazy satisfying texture that keeps every bite interesting
- The dressing comes together in two minutes flat but tastes like something youd happily pay fifteen dollars for at a fancy lunch spot
02 -
- Warm rice will steam and get mushy instead of crispy, so use refrigerated rice or spread fresh rice on a baking sheet and chill it for an hour first
- The dressing thickens as it sits, so thin it with another splash of water or lime juice before serving if needed
03 -
- Grate the garlic and ginger directly into the dressing so their juices blend in seamlessly
- Toast your sesame seeds in a dry pan for two minutes before sprinkling them on