INGREDIENTS
DRESSING
1 tablespoon (15 mL) tamari
1 garlic clove, minced
1 tablespoon (15 mL) fresh lime juice
1 tablespoon (15 mL) rice vinegar
2 teaspoons (10 mL) cane sugar
1 unripe mango, peeled and thinly sliced
2 daikon, peeled into ribbons
1 carrot, peeled into ribbons
4 ounces (115 g) rice vermicelli noodles
¼ cup (60 mL) chopped mint
¼ cup (60 mL) chopped basil
½ cup (125 mL) chopped cilantro
¼ cup (60 mL) microgreens, for garnish
¼ cup (60 mL) crushed peanuts, toasted
½ teaspoon (2 mL) sriracha, or to taste
Lime wedges, for serving
Sea salt
DIRECTIONS
Make the dressing: In a small bowl, whisk together the tamari, garlic, lime juice, rice vinegar, and sugar.
In a large bowl, toss together the mango, daikon, and carrot. Drizzle in half of the dressing and toss. Chill for 15 minutes.
Meanwhile, prepare the rice noodles according to the instructions on the package. Drain and rinse with cold water.
Add the noodles to the salad bowl along with the remaining dressing, mint, basil, and cilantro and toss with a few pinches of salt to taste. Top with the microgreens, toasted peanuts, and sriracha to taste. Serve with lime wedges.
SERVES: 4
VEGAN
GLUTEN-FREE