Vietnamese-Inspired Summer Salad
Ingredients
- 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
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 & Pepper
Preparation
Cook rice noodles according to the packaging instructions and let them 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 sauce ingredients in a small bowl, pour over the salad and mix well, and add salt and pepper to taste.
