Vietnamese Inspired Summer Salad
Ingredients
Sauce
- 5 Tbsp soy sauce or tamari
- 2 Tbsp rice vinegar
- 2 Tbsp maple syrup
- 1 Tbsp toasted sesame oil
- 1 tsp fresh ginger, grated
- Chili (optional)
- Salt and pepper
Salad
- 1 zucchini
- 2 carrots
- 2 spring onions
- 100 g thin rice noodles
- 20 g fresh cilantro, roughly chopped
- 5 g fresh mint leaves, chopped
- 180 g edamame, cooked
- 1 Tbsp black sesame
Preparation
Cook rice noodles according to the packaging instructions. Let cool completely.
Trim and spiralize the zucchini and carrots.
Chop fresh herbs roughly and slice spring onions finely.
Transfer all ingredients to a big bowl.
Mix the ingredients for the sauce in a small bowl. Pour over the salad and mix well. Add salt and pepper to taste.
