Name: Rice Paper Salad
Yield: 2-4
Ingredients: 1 tsp Laab spice blend; ¼ cup fresh lime juice; ¼ cup avocado oil; ¼ cup honey; 1 tsp fine grey sea salt; ½ tsp Tellicherry black pepper; 6 pieces rice paper (22cm size); 2 cups Persian cucumber, sliced thinly about 2 cucumbers; ¼ cup red onion, thinly sliced; 1 cup carrot, julienne or grated on the large holes of a grater; 1 ripe mango, julienne; 1 cup basil leaves, torn into bite size pieces; ½ cup mint leaves; ½ cup cilantro leaves; ½ cup roasted salted peanuts, chopped

Fresh herbs, crisp vegetables, and a bright Laab dressing transform rice paper into a refreshing salad full of texture and bright flavor. Easy to customize with your favorite vegetables or grilled protein, this colorful dish is perfect for warm-weather lunches, light dinners, and summer entertaining. This is an easy and delicious way to use the sheets of rice paper that are often used for Vietnamese summer rolls

Rice Paper Salad

Helen Park

Servings/Yield

2-4

Ingredients

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1 tsp Laab spice blend
¼ cup fresh lime juice
¼ cup avocado oil
¼ cup honey
1 tsp fine grey sea salt
½ tsp Tellicherry black pepper

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6 pieces rice paper (22cm size)
2 cups Persian cucumber, sliced thinly about 2 cucumbers
¼ cup red onion, thinly sliced
1 cup carrot, julienne or grated on the large holes of a grater
1 ripe mango, julienne
1 cup basil leaves, torn into bite size pieces
½ cup mint leaves
½ cup cilantro leaves
½ cup roasted salted peanuts, chopped

Directions

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Measure the ingredients into a clean jar with a leakproof lid.
Shake to blend well.

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Break the rice paper into bite-sized pieces.
Combine the rice paper with the cucumber, red onion, carrot, mango, herbs, and peanuts.
Pour half of the dressing over the salad and toss until evenly coated.
Allow the salad to sit for several minutes so the rice paper absorbs the dressing.
Serve immediately with extra dressing as needed.