Crispy Rice Salad with Peanut Sesame Dressing (Nam Khao-Inspired)

A vibrant crispy rice salad in a white bowl featuring shredded red and green cabbage, cucumber slices, red bell pepper, and crispy rice crumbles, topped with sesame seeds. A gold fork lies on the side. A jar of sesame seeds and a cut limes are nearby.

5 from 4 votes

Crispy Rice Salad with Peanut Sesame Dressing (Nam Khao-Inspired)

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.

Servings: servings

Calories: 389kcal

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

Video

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.

Nutrition