CRISPY RICE PAPER SALAD
This crispy rice paper salad is light, fresh, and full of texture. Air-fried rice paper squares puff up into crunchy bites that makes this salad really special. Combined with juicy mango, creamy avocado, crisp vegetables, and a zingy ginger-lime dressing, It's a vibrant summer dish that hits all the right notes.
Servings: 2
Ingredients
For the crispy rice paper puffs:
- 3 rice paper sheets
For the salad:
- 1 ripe mango chopped into cubes
- ½ cucumber chopped into cubes
- 1 carrot julienned
- 1 cup red cabbage finely shredded
- 4 radishes thinly sliced
- 1 avocado diced into cubes or slices
- 1 small red chili thinly sliced (optional)
- 1/2 cup fresh cilantro
- 1/2 cup fresh mint
For the dressing:
- 2 tbsp soy sauce
- 2 tsp rice vinegar
- Juice of 1 lime
- 1 tbsp freshly grated ginger
- 1 tsp maple syrup or agave optional
Instructions
- For the crispy rice paper puffs: Dip rice paper sheets in water for a few seconds. Fold in half and cut into small squares. Either with scissors if you are fast, otherwise you can lay the softened rice paper onto a chopping board (brush with water to avoid sticking) and cut it with a sharp knife.
- Air fry at 200°C (390°F) for 3–5 minutes, until puffed and crispy. Don’t overcrowd – they need space to pop.
- For the salad add mango, cucumber, carrot, cabbage, radish, avocado, chili, cilantro, and mint to a large bowl.
- For the dressing whisk soy sauce, rice vinegar, lime juice, grated ginger, and sweetener (if using) in a small bowl.
- Drizzle dressing over the salad and toss gently. Add crispy rice paper just before serving for max crunch. Enjoy!