Crispy Rice Salad Nam Khao: The Fun Twist You Need Today
A vibrant Crispy Rice Salad Nam Khao with peanut sesame dressing, perfect for meal prep and bursting with flavor.
Equipment
- Oven
- Air Fryer
- Mixing bowl
- Baking Sheet
- Parchment Paper
Ingredients
For the Salad
- 3 cups Day-Old Jasmine Rice For optimal crispiness
- 2 cups Cabbage (Green/Red) Combine for vibrant color
- 1 cup Cucumber Firm variety for crunch
- 1 cup Bell Pepper Mix different colors
- 1 medium Carrot Grated or julienned
- 1 cup Sugar Snap Peas Just snap off the ends
- 3 stalks Green Onions Chopped finely
For the Dressing
- 1/4 cup Peanut Butter/Tahini Creamy base
- 2 tablespoons Rice Vinegar Can substitute with apple cider vinegar
- 2 tablespoons Lime Juice For tangy freshness
- 1 tablespoon Honey Natural sweetness
- 1 tablespoon Sesame Oil Ensure it's shimmering
- 1 tablespoon Soy Sauce/Tamari Depth of flavor
- 1 teaspoon Chili Crisp Adjust according to preference
- 1 teaspoon Ginger Freshly grated
For Garnish
- 2 tablespoons Toasted Sesame Seeds For added crunch
Instructions
Preparation
- Preheat your air fryer to 400°F (200°C) or your oven, lining a baking sheet with parchment paper.
- In a mixing bowl, combine day-old jasmine rice with sesame oil, soy sauce, and chili crisp. Gently toss until well-coated.
- Spread the rice mixture evenly onto the prepared baking sheet. Bake for 16-18 minutes in the air fryer or about 40 minutes in the oven.
- While the rice is baking, whisk together peanut butter, rice vinegar, lime juice, honey, and grated ginger in a small bowl.
- Once baked, let the crispy rice cool slightly and break it into clumps.
- In a large bowl, toss together the crispy rice, cabbage, cucumber, bell pepper, carrot, sugar snap peas, and green onions.
- Drizzle the peanut sesame dressing over the top and mix gently to combine.
- Finish off with a sprinkle of toasted sesame seeds and serve immediately.
Notes
For added flavor, consider incorporating fresh cilantro or mint leaves and dressing just before serving.