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y Rice Salad with Peanut

Crispy Rice Salad with Peanut Sesame Bliss for Quick Meals

This Quick Rice Salad with Peanut features crispy rice, fresh vegetables, and a creamy dressing, making it a perfect healthful option for busy weeknights.
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Prep Time 10 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Day-Old Jasmine Rice Ideal for texture
  • 2 cups Mixed Fresh Vegetables Cabbage, cucumber, bell pepper, carrots, snap peas, green onions
  • 2 tablespoons Toasted Sesame Seeds For garnish
For the Dressing
  • 3 tablespoons Sesame Oil Can substitute with neutral oil
  • 3 tablespoons Soy Sauce or Tamari Tamari for gluten-free
  • 1 tablespoon Chili Crisp Adjust to taste
  • 2 tablespoons Peanut Butter or Tahini Almond butter is a nut-free option
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon Lime Juice
  • 1 tablespoon Honey Agave syrup for vegan option

Equipment

  • Oven
  • Baking Sheet
  • mixing bowl
  • Spatula
  • whisk

Method
 

Preparation Steps
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine jasmine rice, sesame oil, soy sauce, and chili crisp, and mix until evenly coated.
  3. Spread the rice mixture evenly on the baking sheet and bake for 16-18 minutes until golden brown and crispy.
  4. Whisk together dressing ingredients: sesame oil, peanut butter, soy sauce, rice vinegar, lime juice, honey, and chili crisp.
  5. In a serving bowl, combine the crispy rice with fresh vegetables and toss gently.
  6. Drizzle the peanut sesame dressing over the salad and toss until well-coated.
  7. Sprinkle toasted sesame seeds on top before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gSodium: 600mgPotassium: 300mgFiber: 4gSugar: 3gVitamin A: 20IUVitamin C: 40mgCalcium: 6mgIron: 10mg

Notes

For best texture, use day-old rice and store components separately if preparing in advance.

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