Ingredients
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For the Salad:
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8 oz (about 225g) rice noodles (choose gluten-free if needed)
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1 cup cucumber, julienned
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1 cup carrots, julienned
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1 cup purple cabbage, thinly sliced
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1 cup bean sprouts
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1/2 cup fresh mint leaves
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1/2 cup fresh cilantro leaves
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1/4 cup roasted peanuts, crushed (omit for nut-free)
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For the Dressing:
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3 tablespoons soy sauce (or tamari for gluten-free)
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2 tablespoons maple syrup or agave nectar
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2 tablespoons rice vinegar
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1 tablespoon lime juice
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1 clove garlic, minced
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1 teaspoon fresh ginger, grated
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1 red chili pepper, finely chopped (adjust to taste)
Directions
Drizzle the dressing over the salad ingredients and gently toss everything together until the noodles and vegetables are well coated.
You can customize this salad by adding tofu, tempeh, or vegan protein of your choice for extra protein. Enjoy the flavors and textures of Vietnam in every bite!
Steps
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1
Done
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Cook the rice noodles according to the package instructions. Drain and rinse them with cold water to stop the cooking process. Set aside. |
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2
Done
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In a large bowl, combine the julienned cucumber, carrots, thinly sliced purple cabbage, bean sprouts, fresh mint leaves, and fresh cilantro leaves. |
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3
Done
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In a separate bowl, prepare the dressing by whisking together soy sauce, maple syrup or agave nectar, rice vinegar, lime juice, minced garlic, grated ginger, and chopped red chili pepper. Adjust the spiciness to your liking by adding more or less chili pepper. |
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4
Done
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Add the cooked and cooled rice noodles to the bowl of vegetables. |
