Rice noodle salad, vegan & gluten-free - and what antibodies and food are all about
Super simple rice noodle salad with extra colorful vegetables and lots of mint. Perfect for warm summer days.
Zutaten
- 250 g rice noodles ∣ for the salad
- 1 carrot ∣ for the salad
- 1/2 mango ∣ for the salad
- 1 bunch of fresh mint ∣ for the salad
- 1/2 fresh chili pepper ∣ for the salad
- 1 spring onion ∣ for the salad
- 2 tablespoons peanut butter ∣ for the dressing
- 1 tbsp apple cider vinegar ∣ for the dressing
- 2 tbsp maple syrup ∣ for the dressing
- 1 tsp soy sauce ∣ for the dressing
- 1 tbsp lemon juice ∣ for the dressing
- 1/4 pomegranate ∣ topping
Anleitungen
- Cook the noodles according to package directions.
- Peel the carrot and then grate it into a bowl.
- Dice the mango, chop the mint & chili and finely chop the spring onion and add everything to the bowl.
- Mix all the ingredients for the dressing in a cup or small bowl and pour over the salad. Stir.
- Remove the seeds from the pomegranate and sprinkle over the salad and serve.
- Don't forget to #therawberryeats over on instagram and tag me @therawberry if you remake this one. I'd love to see your recreations.