Refreshing Vietnamese-Inspired Summer Vegetable 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 the packaging instructions and let them cool completely.
Trim and spiralize the zucchini and carrots.
Chop the fresh herbs roughly and slice the spring onions finely.
Transfer all salad ingredients to a big bowl.
Mix the sauce ingredients in a small bowl, pour over the salad, mix well, and add salt and pepper to taste.
