Black Sesame Crispy Rice Paper Salad with Peanut Sauce

Across Southeast Asia, crispy textures are enjoyed in many delicious ways. In Vietnam, bánh tráng mè đen—Vietnamese black sesame rice paper—is often grilled or toasted until crisp for snacks and street food. In Northeastern Thailand, there is a similar love of crunch in dishes like naem khao tod, where crispy rice is mixed with fresh herbs, lime, and bold seasonings. Inspired by these traditions, this recipe uses black sesame rice paper crisped in the microwave for a quick and easy modern shortcut. Topped with fresh salad ingredients and drizzled with Watcharee’s Thai Peanut Sauce, it creates a light, crunchy, flavorful dish with a delicious Thai-inspired twist.

Author

Watcharee Limanon

Prep Time

5 minutes

Cook Time

1 minutes

Servings

1

Category

Salad

Cuisine

Thai

Ingredients

• 3-4 tbsp Watcharee’s Thai Peanut Sauce
• 1 sheet black sesame rice paper, or other flavored rice paper
• 1 cup shredded cabbage
• 1/2 cup cherry tomatoes, halved
• 1/2 avocado, sliced
• 2–3 tbsp unsalted sunflower seeds, or nuts of your choice

Directions

1. Cook 1 sheet of rice paper in the microwave on high for 1 minute, or until crispy.
2. Place the crispy rice paper on a plate and top with shredded cabbage.
3. Cut the avocado into cubes or small pieces and add on top.
4. Add the cherry tomatoes.
5. Finish with sunflower seeds or nuts of your choice.
6. Drizzle with Watcharee’s Thai Peanut Sauce and serve immediately.