Name: Crispy Jasmine Rice Salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Asian
Ingredients: 2 cups Jasmine Rice (Use day-old rice for the best crispiness); 2 tablespoons Sesame Oil (Make sure it’s hot before adding the rice); 1 tablespoon Soy Sauce (Choose tamari for a gluten-free option); 1 tablespoon Chili Crisp (Introduces heat and crunch); 3 tablespoons Peanut Butter (Or tahini, adjust thickness as needed); 2 tablespoons Rice Vinegar (Brightens the dressing with tanginess); 1 tablespoon Lime Juice (Freshens up the dressing); 1 tablespoon Honey (Swap with agave for a vegan-friendly option); 1 cup Green Cabbage (Shredded); 1 cup Red Cabbage (Shredded); 1 cup Cucumber (Diced); 1 cup Red Bell Pepper (Sliced); 1 cup Carrot (Grated); 1 cup Sugar Snap Peas (Chopped); 2 tablespoons Green Onions (Chopped); 2 tablespoons Toasted Sesame Seeds

Description

This delicious salad uses crispy jasmine rice as a base, combined with a variety of fresh vegetables and a flavorful dressing.

Ingredients

Scale

2 cups Jasmine Rice (Use day-old rice for the best crispiness)
2 tablespoons Sesame Oil (Make sure it’s hot before adding the rice)
1 tablespoon Soy Sauce (Choose tamari for a gluten-free option)
1 tablespoon Chili Crisp (Introduces heat and crunch)
3 tablespoons Peanut Butter (Or tahini, adjust thickness as needed)
2 tablespoons Rice Vinegar (Brightens the dressing with tanginess)
1 tablespoon Lime Juice (Freshens up the dressing)
1 tablespoon Honey (Swap with agave for a vegan-friendly option)
1 cup Green Cabbage (Shredded)
1 cup Red Cabbage (Shredded)
1 cup Cucumber (Diced)
1 cup Red Bell Pepper (Sliced)
1 cup Carrot (Grated)
1 cup Sugar Snap Peas (Chopped)
2 tablespoons Green Onions (Chopped)
2 tablespoons Toasted Sesame Seeds

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Instructions

Preheat your oven or air fryer to 400°F (200°C) and line a baking tray or air fryer basket with parchment paper.
In a mixing bowl, combine day-old jasmine rice with 2 tablespoons of sesame oil, 1 tablespoon of soy sauce, and chili crisp. Mix thoroughly.
Spread the seasoned rice mixture evenly on the prepared surface and bake for 40 minutes or in the air fryer for 16-18 minutes, stirring halfway through.
While the rice is baking, whisk together 2 tablespoons of sesame oil, 3 tablespoons of peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, lime juice, 1 tablespoon of honey, and chili crisp in a bowl until smooth.
In a large bowl, combine shredded green and red cabbage, diced cucumber, sliced red bell pepper, grated carrot, sugar snap peas, and chopped green onions. Add the crispy rice and toss gently.
Drizzle the prepared dressing over the salad, toss lightly to combine, and finish with toasted sesame seeds on top before serving.

Notes

For best results, use day-old rice to achieve the desired crispiness.
Adjust the thickness of the peanut butter as needed for the dressing consistency.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: salad
Method: baking/air frying
Cuisine: Asian

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 10g
Sodium: 400mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 9g
Cholesterol: 0mg