Ingredients

Scale

Dressing

1.5 tablespoons maple syrup

2 tablespoons of rice bran oil

1/2 teaspoon salt

1/2 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

1/2 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

Add maple syrup, rice bran oil, salt and shallots (spring onions) into a blender and blend until smooth. Also add malt vinegar 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, it’s hot enough if when you drop a bit of rice paper into it, it immediately puffs up.
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.

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.