Crispy Rice Peanut Sesame Salad (Print View)
Golden crispy rice meets crisp vegetables and creamy peanut-sesame flavors
# What You'll Need:
→ Crispy Rice Base
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→ Peanut Sesame Dressing
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→ Salad & Toppings
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# Method:
01 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Add chilled rice and salt, spreading in an even layer. Cook undisturbed for 4-5 minutes until bottom forms a golden crust, then toss and continue cooking until rice is golden and crunchy throughout, approximately 10 minutes total. Remove from heat and let cool completely.
02 - Whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey or maple syrup, lime juice, grated garlic, and grated ginger until smooth. Gradually add water, one tablespoon at a time, whisking continuously until dressing reaches pourable consistency.
03 - Combine cooled crispy rice, shredded carrots, sliced cucumber, purple cabbage, chopped scallions, and fresh cilantro in a large mixing bowl. Drizzle with half the dressing and toss gently to coat evenly without breaking the crispy rice.
04 - Divide salad among serving bowls. Top generously with chopped roasted peanuts, toasted sesame seeds, and sliced red chili if desired. Serve immediately with remaining dressing on the side for additional drizzling.
# Insider Tips:
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- The crispy rice adds this incredible crunch that makes every bite exciting while the peanut dressing ties everything together like a warm hug
- Its one of those rare dishes that tastes even better the next day when the flavors have had time to become best friends
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- I learned the hard way that warm rice will steam and get soggy so let it cool completely before adding it to the vegetables
- The dressing will look too thick at first but keep whisking and adding water slowly until it transforms into something pourable and gorgeous
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- Use a cast iron skillet if you have one because it holds heat beautifully and creates the most impressive crispy rice crust
- Toast your sesame seeds in a dry pan for 2 minutes before sprinkling them on top because that extra step makes such a difference in flavor