This crispy rice salad is the kind of dish that surprises you in the best way—every bite is an addicting mix of golden toasted rice, crunchy fresh vegetables, and a zippy peanut sesame dressing. It’s light, colorful, and full of texture. Whether you’re looking for a satisfying light lunch or a vibrant side for your next dinner, this one hits all the notes.
Why You’ll Love This Recipe
This isn’t your average salad. Inspired by the Laotian dish Nam Khao, this crispy rice salad brings big texture and bold flavor to the table—without deep frying. The rice is air-fried (or oven-baked) until golden and crunchy, then tossed with colorful vegetables and a rich, tangy dressing. It’s hearty enough to stand on its own but also versatile enough to pair with grilled chicken, shrimp, or tofu.
One of the best parts? It’s made with leftover rice, making it ideal for reducing food waste and maximizing flavor. The peanut-sesame dressing clings to every bite of crisped rice and crunchy cabbage, making it a delicious salad that always earns a spot in our regular rotation.
If you love fresh and easy Asian-inspired salads, try this Paleo Asian Coleslaw or Whole30 Chinese Chicken Salad.
Ingredients You’ll Need
Here’s what brings this crispy rice salad to life—no measurements here, just a quick rundown of the core flavors and textures.
- Jasmine rice: Best if it’s day-old leftover jasmine rice for maximum crispiness. Cooled rice straight from the fridge works beautifully.
- Sesame oil: Adds nutty depth to both the crispy rice and the dressing.
- Soy sauce or tamari: Provides salty, umami balance—tamari keeps it gluten-free.
- Chili crisp: Brings just the right amount of heat and crunch.
- Peanut butter or tahini: Natural peanut butter gives the dressing its creamy texture and richness.
- Rice vinegar and lime juice: For acidity and zing. Lemon juice can be used instead of lime.
- Honey or maple syrup: A touch of sweetness to round things out.
- Fresh veggies: Persian cucumbers, red bell pepper, shredded cabbage, carrots, sugar snap peas—these give the salad that crunchy, refreshing base.
- Green onions & sesame seeds: For bite and garnish.
- Optional add-ins: Add creamy avocado or top with protein like grilled salmon or tofu to make it the perfect meal.
How to Make This Crispy Rice Salad
Step 1: Preheat your air fryer to 400ºF (or oven to 400ºF) and line the basket or a sheet pan with parchment paper. In a bowl, combine white rice, sesame oil, soy sauce, and chili crisp. Stir until well mixed and evenly coated.
Step 2: Spread the rice into a thin, compact layer on the parchment. Cook for 16–18 minutes in the air fryer, or about 40 minutes in the oven, until deeply golden and crispy. Let cool slightly, then break into bite-sized chunks.
Step 3: While the rice cooks, whisk together the dressing: sesame oil, peanut butter, soy sauce, rice vinegar, lime juice, honey (or maple syrup), chili crisp, and fresh grated ginger. Season with salt and pepper to taste.
Step 4: Once the rice is done (it should be golden brown and crisp), let cool slightly and break it apart using your hands into small clumps.
Step 5: In a large bowl, toss together your salad ingredients—cabbage, type of cucumber, red bell pepper, carrot, snap peas, green onions, and the cooled crispy rice. Drizzle with dressing and toss again to coat evenly.
Step 6: Finish with a sprinkle of toasted sesame seeds and serve right away.
Recipe Tips
- Day-old rice works best for crisping, since it’s drier and less likely to get soggy.
- If you’re using fresh rice, spread it on a sheet pan and chill it in the fridge for at least 30 minutes first.
- When spreading the rice in the air fryer or on a baking sheet, make sure it’s in a thin, even layer—overcrowding can prevent it from getting crispy.
- After cooking, let the rice cool slightly before mixing it into the salad to preserve the crunch.
- For the dressing, taste and adjust as needed—add more chili crisp for heat, or a splash of water if it’s too thick.
- To keep things crisp, wait to toss everything together until just before serving.
- Turn this into a more filling main dish by adding grilled chicken, crispy tofu, pan-seared shrimp, or even flaked salmon. Each adds another layer of texture and flavor.
- This salad is endlessly adaptable. Swap out veggies based on what you have—thinly sliced radish, shredded Brussels sprouts, or edamame work beautifully. For a nut-free version, use tahini instead of peanut butter.
Recipe FAQs
Day-old jasmine rice works best—it dries out just enough to crisp properly. That said, leftover rice of most types (basmati, short grain, even brown rice) can work if cooled fully.
Yes. Just spread the fresh rice on a baking sheet and chill in the fridge for 30–60 minutes to dry it out before crisping.
Let the rice cool completely before tossing it with dressing. You can also keep dressing on the side and mix just before eating.
Store leftovers in an airtight container for up to 3 days. While the rice won’t stay as crispy the next day, the flavor still holds up wonderfully.
This viral crispy rice salad is fresh, fun, and full of flavor. It’s a modern spin on a Laotian classic that delivers satisfying crunch with every bite. Add it to your meal prep lineup or serve it up at your next gathering—either way, it’s bound to impress.
If you try it, leave a comment below! And don’t forget to check out Korean Cucumber Salad (Oi Muchim) for another bold, refreshing side.
More Easy Asian Recipes
- Ground Beef Cabbage Stir Fry
- Sticky Asian Chicken Meatballs
- Asian Chili Garlic Shrimp
- Asian Salmon Stir Fry
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Crispy Rice Salad with Peanut Sesame Dressing (Nam Khao-Inspired)
Video
Ingredients
Crispy Rice
- 2 cups cooked jasmine rice best if a day old
- 1 tbsp sesame oil
- 1 tbsp soy sauce or tamari sauce, for gluten free
- 1 tbsp chili crisp
Dressing
- 3 tbsp sesame oil
- 2 tbsp peanut butter or tahini
- 2 tbsp soy sauce or tamari sauce, for gluten free
- 2 tbsp rice vinegar
- 2 tbsp lime juice
- 1 tbsp honey
- 2 tsp chili crisp
- 1/2 inch ginger grated
- Salt and pepper to taste
Salad
- 3 cups cabbage thinly sliced – I used both green and red cabbage
- 1 cup sliced cucumber
- 1 red bell pepper thinly sliced
- 1 medium carrot grated or juilenned
- 1/2 cup chopped sugar snap peas
- 2 green onions chopped
- Toasted sesame seeds for garnish
Instructions
- Preheat the air fryer or the oven to 400 degrees F, and line the air fryer tray (or basket) or a baking sheet with parchment paper.
- Combine rice, sesame oil, soy sauce, and chili crisp in a bowl and mix until uniform in color.2 cups cooked jasmine rice, 1 tbsp sesame oil, 1 tbsp soy sauce, 1 tbsp chili crisp
- Spread the rice in an even thin layer on the parchment paper. I like to keep them stuck together so you have crunchy clumps of rice at the end. Cook for 16-18 minutes in the air fryer or 40 minutes in the oven.
- While the rice is baking, make the dressing by stirring all ingredients together.3 tbsp sesame oil, 2 tbsp peanut butter, 2 tbsp soy sauce, 2 tbsp rice vinegar, 2 tbsp lime juice, 1 tbsp honey, 2 tsp chili crisp, 1/2 inch ginger, Salt and pepper
- Once the rice is done (it should be golden brown and crisp), let cool slightly and break it apart using your hands into small clumps.
- In a large bowl, add cabbage, cucumber, red bell pepper, carrot, sugar snap peas, green onions, and crispy rice. Drizzle dressing over everything.3 cups cabbage, 1 cup sliced cucumber, 1 red bell pepper, 1 medium carrot, 1/2 cup chopped sugar snap peas, 2 green onions
- Toss to combine, then taste to add more salt and/or pepper. Sprinkle with sesame seeds before serving.Toasted sesame seeds
Notes
-
- Store leftovers in an airtight container for up to 3 days. While the rice won’t stay as crispy the next day, the flavor still holds up wonderfully.
- Day-old rice works best for crisping, since it’s drier and less likely to get soggy.
- If you’re using fresh rice, spread it on a sheet pan and chill it in the fridge for at least 30 minutes first.
-
- When spreading the rice in the air fryer or on a baking sheet, make sure it’s in a thin, even layer—overcrowding can prevent it from getting crispy.
-
- After cooking, let the rice cool slightly before mixing it into the salad to preserve the crunch.
-
- For the dressing, taste and adjust as needed—add more chili crisp for heat, or a splash of water if it’s too thick.
-
- To keep things crisp, wait to toss everything together until just before serving.
-
- Turn this into a more filling main dish by adding grilled chicken, crispy tofu, pan-seared shrimp, or even flaked salmon. Each adds another layer of texture and flavor.
-
- This salad is endlessly adaptable. Swap out veggies based on what you have—thinly sliced radish, shredded Brussels sprouts, or edamame work beautifully. For a nut-free version, use tahini instead of peanut butter.
What can I substitute for chilli crisp? Thanks, I’m excited to make this
Curry paste for another spicy flavor, or you can just substitute with more sesame oil!
Very versatile as I just threw in any veg I had in the fridge. The dressing is THE BOMB!
Thank you so much!! So glad you enjoyed it!
Just made this. A keeper recipe for sure! Great textures, good spice level. Will make again. Thanks for the recipe.
Appreciate you leaving a review!
I have three words for this recipe – OH MY GOSH!!!! What an explosion of flavors! That crispy rice is a game changer! The dressing was sweet and tangy and delicious. With all those crunchy vegetables and that glorious sauce and that wonderful crispy rice, I was in heaven. Thank you for the most delicious thing I’ve eaten in a really long time!
Thank you so much! I’m so glad you enjoyed it!
Replaced the crispy rice with riced cauliflower. Lots of yummy crunch!
What a great idea!
Unbelievably delicious and such a great way to get in a wide variety of veggies. I added diced chicken marinated in a lime marinade. Out of this world – and I actually thought it got better the second and third day. Shared the recipe with all my girlfriends. Thank you!
I love that! Thank you so much!!!
Delicious recipe, thank you! For my particular air fryer, 400 was too hot and burnt the tips of the rice within a few mins. I had to stir it often and turn it down to 350 for it to work for me.
I paired it with Trader Joe’s gluten free breaded shrimp with some spicy mayo. Delicious!
Next time I’ll use less chili crunch on the rice and add a little more soy sauce, and I’ll add cilantro to the salad because it seems like that would go well with it. Lots of possibilities here!
Great to know about the air fryer as every air fryer heats up slightly different. And what a delicious combo with the breaded fish and spicy mayo! I’m so glad you enjoyed it. Thanks so much!
My family and I LOVED this recipe! Thank you for posting on IG and sending the recipe!
Amazing! Thank you so much for making it and leaving a review!!