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Quick Crispy Rice Salad with Peanut Sesame Dressing - Alrightwithme

A vibrant salad featuring crispy rice, fresh vegetables, and a zesty peanut sesame dressing.
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Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 2 cups cooked jasmine rice Preferably day-old for optimal texture.
  • 1 tbsp sesame oil Adds a nutty flavor to the rice.
  • 1 tbsp soy sauce or tamari For a savory depth.
  • 1 tbsp chili crisp Introduces spice and crunch.
  • 3 tbsp sesame oil Enhances the overall taste profile.
  • 2 tbsp peanut butter or tahini Creaminess that binds the salad together.
  • 2 tbsp soy sauce or tamari Additional seasoning to elevate flavors.
  • 2 tbsp rice vinegar Provides acidity to balance the dish.
  • 2 tbsp lime juice Freshness and brightness in each bite.
  • 1 tbsp honey A touch of sweetness to counteract heat.
  • 2 tsp chili crisp Extra kick for those who love spice.
  • 1/2 inch piece ginger, grated Adds zest and warmth.
  • to taste salt and pepper Essential seasoning for flavor balance.
  • 3 cups shredded cabbage (mix of green and red) For crunch and color contrast.
  • 1 cup sliced cucumber Lightens up the salad with freshness.
  • 1 piece red bell pepper, thinly sliced Sweetness and vibrant color addition.
  • 1 medium carrot, grated or julienned Provides sweetness and texture variation.
  • 1/2 cup chopped sugar snap peas Crisp bites that pop in your mouth.
  • 2 pieces green onions, sliced Freshness that enhances flavors further.
  • to taste toasted sesame seeds Final touch for crunch and presentation.

Method
 

  1. Start by heating the cooked jasmine rice in a non-stick skillet over medium-high heat until it becomes crispy, stirring occasionally to avoid burning.
  2. In a small bowl, whisk together sesame oil, peanut butter, soy sauce, rice vinegar, lime juice, honey, grated ginger, chili crisp, salt, and pepper until smooth and well combined.
  3. In a large mixing bowl, combine shredded cabbage, sliced cucumber, red bell pepper slices, grated carrot, chopped sugar snap peas, and green onions.
  4. Once the rice is crispy, add it directly into the vegetable mixture along with the dressing mixture and toss everything together until all ingredients are well coated.
  5. Transfer the salad to a serving bowl or plate and sprinkle toasted sesame seeds on top for an extra layer of flavor before serving immediately or refrigerating for later enjoyment.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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