Vegan Asian Salad Wrap
Introduction
Embark on a culinary journey with this vibrant and refreshing Vegan Asian Salad Wrap, a perfect appetizer for any occasion. This dish combines the crisp textures of fresh vegetables with the rich flavors of a tangy Asian-inspired dressing, all wrapped up in a delicate rice paper for a delightful bite.
Ingredients
- Rice paper wrappers
- 1 cup thinly sliced cabbage
- 1 carrot, julienned
- 1/2 cucumber, julienned
- 1 bell pepper, thinly sliced
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1 avocado, sliced
- 1/4 cup crushed peanuts (optional)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon maple syrup
- 1 clove garlic, minced
- 1 teaspoon grated ginger
Instructions
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, maple syrup, minced garlic, and grated ginger to create the dressing.
- Soak rice paper wrappers in warm water until soft and pliable, about 15-20 seconds each.
- Lay out the softened wrappers on a clean surface. Arrange a small amount of cabbage, carrot, cucumber, bell pepper, cilantro, mint, and avocado on each wrapper.
- Drizzle a little of the dressing over the vegetables, then sprinkle with crushed peanuts if using.
- Carefully fold the sides of the rice paper in, then roll tightly to enclose the filling.
- Serve immediately with the remaining dressing on the side for dipping.
Enjoy this Vegan Asian Salad Wrap as a light start to your meal or as a healthy snack throughout the day. Its blend of flavors and textures will surely invoke a sense of freshness and satisfaction.
Hiroshi
| Nutritionfacts | Calories: 150 per serving, Fat: 9g, Carbohydrates: 16g, Protein: 3g |
|---|---|
| Preparation Time | 20 minutes |
| Allergy Information | Soy, Peanuts, Sesame |