Vietnamese Noodle Salad

Salads in Abundance with Chef Cynthia Louise

Using unique black noodles and filled with yummy plants, this is an EPIC dish.

Serves: 6 - 8

Ingredients

(use organic ingredients where possible)

FOR THE DRESSING 

• 3 shallots, finely chopped 
• 3 green chilies, finely chopped 
• 1/2 tbsp sesame seed oil 
• 1-2 tbsp tamari 
• 1 tbsp maple syrup 
• Salt, to taste 
• Black pepper, to taste 

FOR THE SALAD 

• 1 packet black rice noodles 
• ½ carrot, sliced julienne 
• ¼ red capsicum, sliced julienne 
• ¼ cup coriander, roughly chopped 
• ¼ purple cabbage, roughly chopped 
• ¼ cup purple basil leaves 
• ¼ cup mint leaves 
• ¼ lettuce, thinly sliced 
• ¼ zucchini, shaved 
• 1 - 2 cups sprouts of choice
• 1 cup fresh basil leaves 
• Salt, to taste 
• Black Pepper, to taste 

Directions

1. To prepare the dressing, whisk​ together the ingredients, ​season​ and ​set aside​.  
2. To prepare the salad, cook​ the noodles by following the packet instructions. 
3. When done, ​transfer​ to a bowl and ​keep in the fridge​ until cooled down. 
4. Drizzle​ with 1 teaspoon of the dressing, add the salad ingredients and ​toss​ to combine.