Vietnamese Rice Noodle and Coriander Salad
Serves: 2
Cost Cutting Eco Friendly Quick Make Vegan Friendly
Know your nutrients
Calories
333 -Fat
21.3g -Saturates
3.8g -Sugars
9g -Salt
1.81g -Protein
10.1g -Carbs
26g -Fibre
6.9g -Powered by Nutracheck
This exotic salad is super easy to prepare
Ingredients:
100g ribbon rice noodles 1 large carrot, coarsely grated 4 spring onions, shredded 50g roasted peanuts, roughly chopped 60g pack Confetti Coriander & Mild Leaves 1 tbsp sesame seeds, toasted 2 tsp toasted sesame oil 1 tbsp light soy sauce 2 limesmethod:
- Place the noodles in a large bowl and cover with boiling water, cover with clingfilm and leave for 10-12 minutes until tender, drain and cool under cold water. Mix in the carrot, onions, peanuts and salad.
- Meanwhile, whisk together the sesame seeds, oil, soy and juice of 1 lime. Toss into the salad and serve with a halved lime.
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