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Viral Crispy Rice Salad with Peanut Sesame Dressing

A bowl of amazing crispy rice salad topped with shredded carrots, cucumber, red cabbage, and peanut sauce.
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Make this Asian-inspired salad featuring crunchy baked rice, fresh vegetables, and a bold peanut sesame dressing. It is satisfying, flavorful, and great for meal prep or a light dinner.

Ingredients

Scale
  • 2 cups cooked jasmine rice, cooled
  • 1 tablespoon soy sauce
  • 1 tablespoon chili crisp or crunch (optional)
  • 1 tablespoon sesame oil
  • 1 cup shredded carrots
  • 1 cup thinly sliced cucumber
  • 1 cup shredded red cabbage
  • 1/2 cup chopped scallions
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • For the Peanut Sesame Dressing:
  • 1/4 cup creamy peanut butter
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 2–4 tablespoons warm water, for thinning

Instructions

  1. Prepare the crispy rice: Preheat your oven to 400°F (200°C). Mix the cooled cooked rice with 1 tablespoon soy sauce, 1 tablespoon chili crisp (if using), and 1 tablespoon sesame oil in a bowl.
  2. Spread the seasoned rice mixture in a thin, even layer on a parchment-lined baking sheet.
  3. Bake for 20 to 25 minutes, or until the rice is golden brown and crispy. You can flip it halfway through for even crisping. Alternatively, you can fry the rice in oil until golden.
  4. While the rice bakes, prepare the dressing: In a small bowl, whisk together the peanut butter, rice vinegar, 2 tablespoons soy sauce, honey/maple syrup, sesame oil, ginger, and garlic.
  5. Add warm water, one tablespoon at a time, whisking until the dressing reaches a smooth, pourable consistency.
  6. Assemble the salad: In a large bowl, combine the shredded carrots, cucumber, red cabbage, scallions, cilantro, and mint.
  7. Add the warm crispy rice to the vegetables.
  8. Pour the peanut sesame dressing over the salad and toss gently to coat all ingredients evenly.
  9. Serve immediately for maximum crunch, or chill briefly for meal prep.

Notes

  • For added protein, you can toss in cooked shredded chicken or cubed baked tofu.
  • If you prefer a spicier dressing, add 1/2 teaspoon of sriracha to the dressing mixture.
  • To make this recipe truly vegetarian and vegan-friendly, use maple syrup instead of honey in the dressing.

Nutrition

Find it online: https://miameal.com/crispy-rice-salad-recipe-peanut-sesame-dressing/