Vietnamese-style Mung Bean Sprout Salad
This vibrant Vietnamese-style Mung Bean Sprout Salad offers flavour and texture. The dressing is sweet from the coconut sugar, sour from the rice vinegar and salty from the tamari. Garnish with...
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Cooking tools:
- Mason jar
- Serving bowl
- Colander
- Peeler
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
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
- 2 tbsp tamari or shoyu
- 1 tsp coconut sugar
- 3 tbsp rice vinegar
- 3 tbsp macadamia or peanut oil
- 2 garlic cloves, finely chopped
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