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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.

Course Abendbrot, Abendessen, Mittagessen
Cuisine asian cuisine
Keywords 15 minutes, asian, beautiful food, colorful, cooking, delicous, Easy, gluten-free, lunch, quick, rawvegan, Recipe, salad, therawberry
Cook Time 15 minutes
Total Time 15 minutes
Servings 2 Servings
Marie Dorfschmidt - therawberry therawberry

Ingredients

  • 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

Instructions

  1. Cook the noodles according to package directions.
  2. Peel the carrot and then grate it into a bowl.
  3. Dice the mango, chop the mint & chili and finely chop the spring onion and add everything to the bowl.
  4. Mix all the ingredients for the dressing in a cup or small bowl and pour over the salad. Stir.

  5. Remove the seeds from the pomegranate and sprinkle over the salad and serve.

  6. Don't forget to #therawberryeats over on instagram and tag me @therawberry if you remake this one. I'd love to see your recreations.