Print

My Vegan Kitchen

A fun Asian noodle salad

Imogen Taylor - Saturday, September 26, 2020

The great thing about salads is that you don’t have to measure the ingredients (unlike baking).

You can grab a handful of this, and a dash of that; according to personal taste, and work with what’s at hand!

The important thing will always be the dressing. This is where the flavour lies.

For this salad, everything is raw apart from the vermicelli noodles.

Oh, and the roasted peanuts 😍

This salad is high on nutrition and chlorophyll-rich, which helps to keep the body alkalised. (An acidic body is an environment ripe for disease).

 

The roasted peanuts add texture and crunch..

 

For salad ingredients, chose from the following:

Vermicelli noodles, cooked and drained

courgette cut into fine julienne (use a mandolin if you have one)

cucumber cut into fine slices, also with a mandolin if possible

mixed lettuces and radicchio

spring onions, finely sliced

green chilli, chopped finely

loads of fresh coriander, roughly chopped

red capsicum, finely sliced

toasted sesame seeds

roasted peanuts

  

 

For the Dressing:

juice of 1 lime

1 garlic clove finely sliced

fresh ginger, sliced into julienne (very fine strips)

1 dessert-spoon coconut sugar (or use jaggery or any other unrefined sugar)

1 dessert-spoon tamari (or soy sauce)

1 tbsp sesame oil

1 tsp chilli paste (I like to have sambal oelek on hand at all times)

1 tbsp peanut oil

Mix all ingredients together till well amalgamated (I know; I use that word alot)!

Et Voila; here is the flavour to dress your Asian Noodle salad..

 

  @thegastronomicalworkshop

 

 

 

 

Trackback Link
http://www.aji.co.nz/BlogRetrieve.aspx?BlogID=10635&PostID=745350&A=Trackback
Trackbacks
Post has no trackbacks.