Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Vietnamese-style Mung Bean Sprout Salad

This nourishing gluten-free dish is the ultimate way to welcome the warmer months.

Vietnamese-style Mung Bean Sprout Salad

Serves 4

340g packet kelp noodles or cooked bean thread noodles
Handful coriander leaves, chopped
Handful mint leaves, chopped
Handful Vietnamese mint, chopped
2 cups salad greens
1 carrot, peeled into ribbons
1 Lebanese cucumber, peeled into ribbons
1 cup mung bean sprouts
1 chopped red chilli to garnish

Dressing
2 tbsp tamari or shoyu
1 tsp coconut sugar
3 tbsp rice vinegar
3 tbsp macadamia or peanut oil
2 garlic cloves, finely chopped

Rinse and drain the kelp noodles. Place in a large salad bowl. Prepare the herbs and vegetables and toss with the noodles. Sprinkle over the bean sprouts.

To make the dressing, combine all the ingredients in a jar with 1 tbsp water and shake well. Pour dressing over the salad, garnish with chilli and serve.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2013. All Rights Reserved

Web Design Sydney