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 & 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 packaging instructions and let them cool completely.
Trim and spiralize the zucchini and carrots.
Roughly chop the fresh herbs and finely slice the spring onions.
Transfer all ingredients to a large bowl.
In a small bowl, mix the sauce ingredients, pour over the salad, mix well, and add salt and pepper to taste.
Notes
This refreshing salad is Vietnamese-inspired and serves 3 people, packed with amazing textures coated in a deliciously sweet-savoury sauce.
