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Crispy Rice Salad Nam Khao

Crispy Rice Salad Nam Khao: A Flavorful Crunch You’ll Love

Crispy Rice Salad Nam Khao is a vibrant and customizable salad featuring crispy rice and fresh veggies, making it a satisfying meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Course Salads
Cuisine Asian
Servings 4 servings
Calories 350 kcal

Equipment

  • Air Fryer
  • Oven
  • Baking sheet
  • Parchment paper
  • Mixing bowl

Ingredients
  

For the Rice

  • 2 cups Jasmine Rice Use day-old rice for optimal crispiness
  • 2 tablespoons Sesame Oil Make sure it's shimmering before mixing
  • 2 tablespoons Soy Sauce/Tamari Use Tamari for gluten-free option
  • 1 tablespoon Chili Crisp Adjust to taste for spice level

For the Dressing

  • 1/3 cup Peanut Butter Substitute with tahini for nut-free
  • 2 tablespoons Rice Vinegar Can substitute with apple cider vinegar
  • 2 tablespoons Lime Juice Adjust for desired tartness
  • 1 tablespoon Honey Use maple syrup for vegan option
  • 1 tablespoon Freshly Grated Ginger Opt for fresh for best flavor

For the Salad

  • 2 cups Cabbage Choose fresh varieties for optimal crunch
  • 1 cup Cucumber Peel for softer texture
  • 1 cup Bell Pepper Red, yellow, or orange varieties work best
  • 1 large Carrot Grate for even distribution
  • 1 cup Sugar Snap Peas Use fresh for a sweet crunch
  • 1/4 cup Green Onions Chop finely for even flavor

For Garnish

  • 2 tablespoons Toasted Sesame Seeds Lightly toast to enhance aroma

Instructions
 

How to Make Crispy Rice Salad Nam Khao

  • Preheat your air fryer to 400°F (200°C) or your oven to the same temperature, and line a baking sheet with parchment paper to prevent sticking.
  • Coat the day-old jasmine rice in a large bowl by adding sesame oil, soy sauce, and chili crisp. Mix until the rice is sticky and well-coated.
  • Spread the coated rice evenly on the lined baking sheet. Bake in the air fryer for approximately 16-18 minutes or in the oven for 40 minutes, until golden brown.
  • Whisk together the peanut butter, rice vinegar, lime juice, honey, and freshly grated ginger until smooth.
  • Cool the baked rice slightly, then gently break it into clumps with a fork.
  • Combine the crispy rice, chopped vegetables, and drizzle the dressing over the top. Toss gently to combine.
  • Garnish with toasted sesame seeds and serve immediately or refrigerate.

Notes

For a rich, creamy finish, consider adding diced avocado.
Keyword Crispy Rice, Crispy Rice Salad Nam Khao, Customizable Salad, meal prep, Peanut Sesame Dressing, Vibrant Salad