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

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3.9 from 6 reviews

This Crispy Rice Salad with Peanut Sesame Dressing is a vibrant and texturally delightful dish inspired by Nam Khao. Featuring golden toasted jasmine rice clumps, crisp fresh vegetables, and a zesty peanut sesame dressing, it offers a perfect balance of crunch, flavor, and lightness. Ideal as a light lunch or a colorful side, this salad is easy to prepare using an air fryer or oven for crispy rice and pairs beautifully with fresh, crunchy veggies.

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 (green and red cabbage)
  • 1 cup sliced cucumber
  • 1 red bell pepper, thinly sliced
  • 1 medium carrot, grated or julienned
  • 1/2 cup chopped sugar snap peas
  • 2 green onions, chopped
  • Toasted sesame seeds, for garnish

Instructions

  1. Preheat and Prepare. Preheat your air fryer or oven to 400°F (200°C) and line the air fryer tray, basket, or a baking sheet with parchment paper to prevent sticking and for easy cleanup.
  2. Mix Crispy Rice Ingredients. In a bowl, combine the cooked jasmine rice, sesame oil, soy sauce (or tamari), and chili crisp, mixing thoroughly until the rice is uniformly coated and colored.
  3. Cook the Rice. Spread the rice mixture in an even, thin layer on the prepared parchment paper. Keep the rice somewhat clumped together to form crunchy clusters. Cook in the air fryer for 16-18 minutes or bake in the oven for about 40 minutes until the rice is golden brown and crispy.
  4. Make the Dressing. While the rice cooks, whisk together sesame oil, peanut butter (or tahini), soy sauce (or tamari), rice vinegar, lime juice, honey, chili crisp, grated ginger, and season with salt and pepper to taste until smooth and well blended.
  5. Cool and Break Rice. Once crispy and golden, let the rice cool slightly, then gently break it apart into small clumps by hand for the salad.
  6. Assemble the Salad. In a large bowl, combine thinly sliced cabbage, cucumber, red bell pepper, grated carrot, chopped sugar snap peas, green onions, and the crispy rice clumps.
  7. Toss and Garnish. Drizzle the peanut sesame dressing over the salad and toss gently to coat everything evenly. Taste and adjust the seasoning with additional salt or pepper if needed. Finish by sprinkling toasted sesame seeds on top before serving.

Notes

  • Store leftovers in an airtight container for up to 3 days. The rice will lose some crispiness but the flavor remains excellent.
  • Day-old rice works best for crisping as it's drier and less likely to become soggy.
  • If using freshly cooked rice, spread it out on a sheet pan and chill in the fridge for at least 30 minutes before air frying or baking.
  • Ensure the rice is spread in a thin, even layer to achieve maximum crispness; overcrowding will reduce the crunch.
  • Allow the rice to cool slightly before mixing into the salad to maintain the crisp texture.
  • Adjust the dressing to your taste: add more chili crisp for spiciness or a splash of water if the dressing is too thick.
  • Toss the salad together just before serving to keep all ingredients fresh and crunchy.
  • For a heartier meal, add grilled chicken, crispy tofu, pan-seared shrimp, or flaked salmon.
  • Feel free to swap veggies based on availability — radishes, shredded Brussels sprouts, or edamame are excellent alternatives.
  • To make it nut-free, substitute peanut butter with tahini in the dressing.

Find it online: https://recipeplenty.com/crispy-rice-salad-with-peanut-sesame-dressing-nam-khao-inspired-recipe/