Crunchy Rice Paper Salad

Missing crunch in your salad? Then you will love this veggie packed Crunchy Rice Paper Salad recipe. This is the same rice paper you use to make rice paper rolls, except this time it’s fried and added through the salad for the perfect crunch.

What you will need

Ingredients

This salad is loaded with fresh ingredients. Check them out below.

Dressing

• Maple syrup
• Rice bran oil
• Salt
• Malt vinegar (optional)
• Shallots (spring onions)

Salad

• Purple cabbage
• Green cabbage
• Shallots (spring onions)
• Cashews
• Rice paper
• Salt
• Rice bran oil (or other alternative suitable oil for frying)

See recipe card for quantities

Equipment

• Fry pan
• Chopping board
• Knife
• Small blender or NutriBullet
• Large bowl for serving

Instructions

Step by step instructions to make this recipe.

Add maple syrup, rice bran oil, salt and shallots (spring onions) into a blender and blend until smooth. Also add malt vinegar at this step if desired.

Thinly slice green cabbage, purple cabbage and shallots (spring onions).

Roughly chop cashews and brown slightly in a pan (optional).

Cut rice paper into thin strips. 

Heat oil over a medium heat. The oil is hot enough when a bit of rice paper dropped into it puffs up immediately.

Cook all rice paper strips a few at a time, and add salt once cooked if desired.

Mix chopped cabbage, cashews, shallots (spring onions) and salad dressing in a large bowl until mixed well.

Top with rice paper.

Substitutions

• Rice bran oil – this is what I use but any vegetable oil you include in your diet should be fine for this recipe.
• Malt vinegar – if you include this in your diet feel free to include this for some extra flavour. I personally leave this out when I make this recipe, and it tastes just fine.
• Cashews – I like to brown mine lightly after chopping, but if this increases the amines too much for you, including them raw is just as good.

Storage

If you are not going to eat this all straight away, save the salad dressing in a separate container and mix when ready to eat.

Fried rice paper will need to be made just prior to consuming as it won’t stay crunchy for long.

Crunchy Rice Paper Salad

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• Author: HayleyB

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Ingredients

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Dressing

1.5 tablespoons maple syrup

2 tablespoons of rice bran oil

½ teaspoon salt

½ teaspoon malt vinegar (optional)

1 cup shallots (spring onions), roughly chopped

Salad

2 cups purple cabbage, chopped

2 cups green cabbage, chopped

1 cup shallots (spring onions), chopped

½ cup cashews, chopped

3 tablespoons rice bran oil (or other suitable oil, for frying)

3 sheets rice paper (22cm round)

Salt as desired (for ricepaper)

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Instructions

1. Add maple syrup, rice bran oil, salt and shallots (spring onions) into a blender and blend until smooth. Also add malt vinegar if desired.
2. Thinly slice green cabbage, purple cabbage and shallots (spring onions).
3. Roughly chop cashews and brown slightly in a pan (optional).
4. Cut rice paper into thin strips. 
5. Heat oil over a medium heat, it’s hot enough if when you drop a bit of rice paper into it, it immediately puffs up.
6. Cook all rice paper strips a few at a time, and add salt once cooked if desired.
7. Mix chopped cabbage, cashews, shallots (spring onions) and salad dressing in a large bowl until mixed well.
8. Top with rice paper.

Notes

Rice paper doesn’t stay fresh for long, particularly once combined with the salad so enjoy straight away or put the rice paper on the side.

Individual needs vary so check foods are suitable for you.

Spring onions/ shallots – where I live these are called spring onions, in the RPAH Food Intolerance Handbook they are called shallots, and they may vary elsewhere. Please check the ingredients image if unsure.

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