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–+ servings
Rice Salad with Peanut Sesame Dressing

Crispy Rice Salad with Peanut Sesame Dressing Bliss

Enjoy a vibrant Rice Salad with Peanut Sesame Dressing that's a feast for the eyes and palate.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 2 cups Jasmine Rice day-old for best texture
  • 2 tbsp Sesame Oil can substitute with olive oil
  • 2 tbsp Soy Sauce or Tamari use tamari for gluten-free
  • 1 tbsp Chili Crisp sriracha works well as substitute
For the Dressing
  • 1/2 cup Peanut Butter or Tahini almond butter is an option
  • 2 tbsp Rice Vinegar can substitute with apple cider vinegar
  • 2 tbsp Lime Juice freshly squeezed for best taste
  • 1 tbsp Honey maple syrup for vegan option
  • 1 tbsp Grated Ginger dried ginger can be used
For the Vegetables
  • 2 cups Fresh Vegetables (Cabbage, Cucumber, Red Bell Pepper, Carrot, Sugar Snap Peas, Green Onions) freshly chopped
For the Garnish
  • 2 tbsp Toasted Sesame Seeds optional

Equipment

  • Oven
  • Mixing bowl
  • baking sheet
  • whisk

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine day-old jasmine rice, sesame oil, soy sauce or tamari, and chili crisp.
  3. Spread the rice mixture evenly on the baking sheet and bake for 40 minutes or air fry for 16-18 minutes.
  4. Whisk together peanut butter or tahini, rice vinegar, lime juice, honey, and grated ginger in a medium bowl.
  5. In a large bowl, combine freshly chopped vegetables and add the crispy rice clusters.
  6. Drizzle the peanut sesame dressing over the salad and toss until well combined.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gSodium: 450mgPotassium: 350mgFiber: 5gSugar: 5gVitamin A: 150IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Store in an airtight container for up to 3 days, keeping dressing separate until serving.

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