Summer Thai Salad Recipe
By Lena's Vegan Living
🔪Prep Time: 15 mins
👩🍳Cook Time: 20 mins
2 rolls of cellophane noodles moong bean vermicelli
¼ red cabbage
4 carrots medium size
2 mangos medium size
1 cup baby arugula
2 scallions diced
Few fresh mint leaves diced
1 tsp black sesame seeds
2 tsp sesame seed oil.
FOR THE DRESSING
Juice from 1 lemon
Juice from 1 lime
¼ cup of maple syrup
1 tbsp sesame seed oil
1 tbsp low sodium tamari
Garlic powder to taste
1 tsp fresh ginger grated
¼ of Nori sheet cut into small pieces about 1 tbsp
1 tbsp chili sauce you may add more if you like, or you can skip
Himalayan pink salt to taste
Mix all thoroughly in a bowl or jar and use as much as need it. You may adjust the flavor accordingly to your taste.
1Wash and slice the cabbage on mandoline slicer or with knife.
2Wash and peal the carrots and shred in a food processor or manually.
3Mix the carrot and cabbage in a bowl and set aside.
4Peal your mangos preferably by using potato peeler and cut the sides of each fruit.
5Finely slice the sides and set aside.
6Prepare the noodles by following the instructions on the package.
7Make sure you rinse them under cold water after they are done.
8After they are fully drain, mix them with little bit of sesame seed oil.
9Gradually start blending in the carrot and cabbage mixture, while also adding the dressing, mint and onion.
10Add the arugula and mango on top and sprinkle with sesame seed.
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