Bring a small saucepan of salted water to a rolling boil over medium-high heat. Add the jasmine rice and cook for 10 to 12 minutes until just tender.

Drain the rice through a fine-mesh strainer and spread on a plate to cool completely, at least 5 minutes.

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add the cooled rice in a single layer and cook undisturbed for 2 to 3 minutes.

Stir the rice and continue cooking for another 3 to 4 minutes, shaking the pan occasionally, until golden brown and crispy.

Remove from heat, season the crispy rice with salt and white pepper, and spread on a plate or paper towel to cool completely.

In a small bowl or jar, whisk together rice vinegar, sesame oil, soy sauce, honey, grated ginger, minced garlic, and sriracha until emulsified. Season with salt and pepper.

Slice the cucumber, shred the carrots, thinly slice the red bell pepper, and shred the red cabbage into bite-sized pieces.

Chop the cilantro, mint, and slice the green onions just before assembling to preserve freshness.

Divide the mixed salad greens evenly among four serving bowls.

Top each bowl of greens with the prepared vegetables and optional protein.

Just before serving, sprinkle the crispy rice, chopped peanuts, fresh herbs, and green onions over each salad.

Drizzle the dressing over the salads or serve it on the side for diners to add as desired.