Description
Introducing the Quick Crispy Rice Salad with Peanut Sesame Dressing – your new go-to dish for busy weeknights or vibrant gatherings! This salad combines crispy jasmine rice, a medley of fresh vegetables, and a flavorful peanut sesame dressing that brings everything to life. With its delightful crunch and bold flavors, this dish is not only packed with nutrition but is also incredibly versatile. Customize it with seasonal veggies or proteins to suit your taste. Ready in just 31 minutes, it’s perfect as a standalone meal, side dish, or meal prep option. Whip it up and enjoy a refreshing experience that delights the palate!
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, thinly sliced
- 3 tbsp sesame oil (divided)
- 2 tbsp peanut butter or tahini
- 2 tbsp soy sauce or tamari
- Fresh vegetables as desired (carrots, sugar snap peas, green onions)
Instructions
- Heat a frying pan over medium heat and add 1 tbsp sesame oil. Once hot, add the cooked jasmine rice and stir occasionally until crispy and golden.
- In a mixing bowl, combine remaining sesame oil, peanut butter (or tahini), soy sauce (or tamari), rice vinegar, lime juice, honey, chili crisp, grated ginger, salt, and pepper. Whisk until smooth.
- Chop all your vegetables while the rice cooks.
- In a large bowl, mix crispy rice with chopped veggies and pour over the dressing; toss until well coated.
- Serve garnished with toasted sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Salad
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 380
- Sugar: 5g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg