This vibrant Vietnamese-style Mung Bean Sprout Salad offers flavour and texture. It’s packed full with freshly chopped herbs, vegetables, mung bean sprouts and noodles. The dressing is sweet from the coconut sugar, sour from the rice vinegar and salty from the tamari. Garnish with chilli for heat and you have the perfect Vietnamese-style Salad.
Vietnamese-style Mung Bean Sprout Salad Recipe
Serves 4
Ingredients:
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
Method:
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.
