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Vietnamese noodle salad

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Ingredients

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Salad ingredients
225 grams of Rice noodles
300 grams of White cabbage
300 grams of Red cabbage
1 Carrot
100 grams of Spinach
30 grams of Cilantro
2 Spring onions
150 grams of Peanuts
Sauce ingredients
4 heaping tablespoons of Peanut butter
3 heaping tablespoons of Soy sauce or tamari
1 tablespoon of Agave nectar or maple syrup
Juice of 1 Lime
1 heaping tablespoon of Sambal/chili paste
1 tablespoon of Fresh ginger
1 tablespoon of Fresh garlic
1 tablespoon of Sesame oil
Water

Nutritional information

245
Calories
17g
Carbs
16g
Fat
9g
Protein
16g
Sugar

Vietnamese noodle salad

  • 25 minutes
  • Serves 8
  • Medium

Ingredients

  • Salad ingredients

  • Sauce ingredients

Directions

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Steps

1
Done

Mise en place

The vegetables: Shred the white cabbage, red cabbage, and the carrot.
Slice the spring onions and chop the cilantro. Peel and finely grate the garlic and ginger.
The noodles: Cook the noodles according to package instructions. When cooked, run the noodles under cold water.

2
Done

The sauce

Mix all of the sauce ingredients together, add water until the sauce becomes smooth.
Taste and adjust, you might want to add some sweet soy sauce as well!

3
Done

Assembling the salad

Add all of the salad ingredients to a large bowl. Mix together. Only add the sauce when you serve the salad. This will make sure all of the vegetables stay nice and crunchy.

Jalisha

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