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Article: Salad in a wrap

Salad in a wrap

Salad in a wrap


  • head of leaf lettuce shredded
  • 1 bell pepper thinly sliced
  • 2-3 large fat carrots, julienne
  • 5-6 radishes thinly sliced
  • ½ package rice noodles about 2-2.5 oz of dry noodles, cooked according to package directions
  • 25-30 rice paper wrappers
  • 1 cup of parsley
  • 1 cup of cilantro
  • ½ cup basil leaves chiffonade
  • 1 red bell pepper thinly sliced
  • 2 avocados thinly sliced


For Garlic Soy Dipping Sauce

  • juice of one line and the zest
  • ½ cup soy sauce
  • ¼ cup maple syrup
  • ¼ cup water
  • 1-2 cloves of garlic crushed
  • 1 tablespoon freshly grated ginger



  1. Prep all vegetables and arrange them on your work surface.
  2. Using two glass pie plates, fill one with water and place the other, empty, in front of you for rolling the wraps.
  3. Working one rice paper wrapper at a time, wet the rice paper wrapper by dipping and turning in water then lay flat on the other plate in front of you. Don't worry if the wrapper is not completely soft and pliable at this point. Just get the entire surface wet.
  4. Starting with lettuce, then rice noodles, layer the vegetables on the top third of the wrap. Roll one turn over then tuck the sides in, continue to roll until wrap is complete.


For the garlic soy dipping sauce:

  1. Combine all ingredients in a small dish.

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