Thai salad with rice noodles

made of mung beans, cabbage, carrots, red pepper and mint

A fully filled and satisfying salad with a touch of chives, peanuts and a special dressing of tahini, ginger, lemon and soy sauce.

Nice and quick!
Vegan

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

wheat, peanut, soya, gluten, sesame

Utensils:

(Hand) blender

Ingredients

Rice noodles

Mung beans

Red cabbage

Green cabbage

Carrot

Red pepper

Chives

Fresh mint

Peanuts

Thai dressing

Lemon

Garlic

Ginger

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3021
722
24
4
113
11
17
18
0
504

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Place one part of mung beans and 3 parts of water in a pot. Bring it to a boil and reduce the heat. Let the beans simmer for approx. 25 min. until tender.

Bring water to a boil in a medium-size pot. Turn off the heat when it boils. Add the rice noodles and make sure they are fully covered in water. Let them sit for 8 minutes. Once cooked, drain the water and wash the pasta under cold water. Separate the noodles with your hands. Drain the cold water and set the noodles aside.

Wash all the vegetables. Cut the cabbage, red pepper and carrot into thin strips. Chop the chives and mint. Toast the peanuts in a frying pan.

For the dressing: squeeze the juice of half a lemon. Grate or mince the garlic and ginger. Mix the lemon juice with the garlic, ginger, the Thai dressing and 2 tablespoons of olive oil.

To put the salad together: mix the mung beans, noodles, cabbage, carrot, pepper, mint and chives in a bowl. Add the dressing. Stir everything so the flavours nicely combine. Season to taste and sprinkle it with the peanuts.