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Crispy Rice Salad with Peanut Sesame Dressing

A vibrant bowl of crispy rice salad with peanut sesame dressing, topped with golden fried tofu cubes and chopped peanuts.
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Make this satisfying Asian-inspired crispy rice salad at home. You get incredible texture from pan-fried rice paired with a savory, umami-packed peanut sesame dressing. This recipe is perfect for a weeknight dinner.

Ingredients

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  • 2 cups cooked short-grain sticky rice, chilled overnight
  • 3 tablespoons neutral oil, for frying
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1/2 cup shelled edamame, cooked
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped green onions
  • 1/4 cup chopped roasted peanuts, for garnish
  • 1 tablespoon sesame seeds, toasted, for garnish
  • 1/2 cup shredded cooked chicken or firm tofu (optional protein)
  • For the Peanut Sesame Dressing:
  • 1/4 cup creamy peanut butter
  • 2 tablespoons soy sauce or tamari (for gluten free)
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 2–4 tablespoons hot water, to thin

Instructions

  1. Prepare the Rice: Spread the chilled sticky rice evenly onto a baking sheet lined with parchment paper. Press it down lightly to form a compact layer about 1/2 inch thick. Place the sheet in the freezer for 30 minutes to firm up further.
  2. Cut the Rice: Remove the rice from the freezer and cut it into 1-inch squares or desired shapes.
  3. Make the Dressing: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey or maple syrup, ginger, and garlic. Add hot water, one tablespoon at a time, whisking until the dressing reaches a smooth, pourable consistency. This is your best peanut sesame dressing recipe.
  4. Crisp the Rice: Heat the neutral oil in a large non-stick skillet over medium-high heat. Carefully place the rice pieces into the hot oil, ensuring they do not overlap. Pan fry for 4 to 6 minutes per side until they are golden brown and very crispy. Remove the crispy rice pieces to a paper towel-lined plate to drain excess oil.
  5. Assemble the Salad: In a large bowl, combine the shredded cabbage, carrots, edamame, cilantro, green onions, and optional protein.
  6. Dress and Serve: Gently toss the vegetables with about half of the peanut sesame dressing. Divide the dressed salad mixture among serving bowls. Top each bowl with the warm crispy rice pieces. Drizzle with more dressing to taste, and garnish with chopped peanuts and toasted sesame seeds. Serve immediately for the best crunchy salad experience.

Notes

  • For a gluten free crispy rice salad option, use tamari instead of soy sauce in the dressing.
  • You can make the dressing up to three days ahead and store it in the refrigerator. Let it warm slightly before serving.
  • If you prefer a different texture, you can bake the rice squares at 400°F (200°C) for 15 minutes, flipping halfway, until crisp. Pan-frying yields the best results for this recipe.
  • This recipe works well as a vegetarian crispy rice salad if you use tofu or skip the optional meat.

Nutrition

Find it online: https://carlacooking.com/crispy-rice-salad-with-peanut-sesame-dressing/