This super colourful rice noodle salad will serve you for both, lunch and dinner. Super fresh and herby!
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Slice the onion, peel and grate the ginger. In a medium bowl, whisk together the vinegar and sugar, until the sugar has dissolved. Add the onion and ginger and stir to coat. Set aside for about 30 minutes, stirring a few times, to soften.
In the meantime, prepare all the remaining veggies. Core and slice the apple into 2mm thick pieces.
Half the cucumber lengthwise, scoop the seeds and cut the cucumber into long thin stripes. The same procedure with the carrots. Peel and cut them into thin sticks.
Place the rice noodles in a large bowl and pour over enough boiling water to cover them.
Set aside for 15-20 minutes, until the noodles are soft, then drain well.
Mix with 1 tablespoon of oil and set aside in a large bowl to cool down.
Add the apple, cucumber, carrots, chiles, spring onion, mint, coriander and sesame seeds to the noodles, plus the pickled onion, ginger and juices.
Add the remaining 2 tablespoons of olive oil and 1½ teaspoon of salt. Mix well
Preparing In The Kitchen
Slice the onion, peel and grate the ginger. In a medium bowl, whisk together the vinegar and sugar, until the sugar has dissolved. Add the onion and ginger and stir to coat. Set aside for about 30 minutes, stirring a few times, to soften.
In the meantime, prepare all the remaining veggies. Core and slice the apple into 2mm thick pieces.
Half the cucumber lengthwise, scoop the seeds and cut the cucumber into long thin stripes. The same procedure with the carrots. Peel and cut them into thin sticks.
Place the rice noodles in a large bowl and pour over enough boiling water to cover them.
Set aside for 15-20 minutes, until the noodles are soft, then drain well.
Mix with 1 tablespoon of oil and set aside in a large bowl to cool down.
Add the apple, cucumber, carrots, chiles, spring onion, mint, coriander and sesame seeds to the noodles, plus the pickled onion, ginger and juices.
Add the remaining 2 tablespoons of olive oil and 1½ teaspoon of salt. Mix well
