Vietnamese-style Mung Bean Sprout Salad

By MiNDFOOD

Vietnamese-style Mung Bean Sprout Salad
This nourishing gluten-free dish is the ultimate way to welcome the warmer months.

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.

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