A wonderful Vegan twist on a traditional Chinese salad. Incredibly easy to make and perfect for a hot summer's day - here's my take on this simple but effective Vegan Rice Noodle Salad.
Category
Salads
Servings
1
Prep Time
20 minutes
Cook Time
10 minutes
Calories
365
Author:
Josh Balmer
Ingredients
85g rice noodles
32g sliced carrots
32g sliced thin zucchini
32g bean sprouts
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1 tsp black sesame seeds
-
2 tbsp soy sauce
3 tbsp rice wine vinegar
2 tbsp sesame seed oil
1/2 tsp diced garlic
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1/4 tsp grated ginger
1 teaspoon brown sugar
Pinch of salt
Directions
Mix the rice wine vinegar, minced garlic, ginger, brown sugar, soy sauce, sesame oil and pinch of salt into a bowl.
Add the vegetables and rice noodles together in a separate bowl.
Drizzle the dressing and sprinkle black sesame seeds on top, then mix well.
Serve and enjoy!