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
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.