By now, many people have come to realize that vegans eat more than just salad. However, one bite of this delicious noodle salad, and you might decide to switch to an all-vegetable diet. Loaded with fresh, revitalizing ingredients that are sure to spice up your lunch or dinner, this healthy meal will leave your stomach satiated and your tastebuds in ecstasy.
What you need:
For the salad:
4 ounces rice noodles
6 cups spring salad mix
1 cucumber, thinly sliced or spiralized
1 carrot, thinly sliced
1 cup shredded purple cabbage
½ avocado, sliced
½ mango, thinly sliced
¼ cup peanuts, roughly chopped
4 chives, diced
For the peanut dressing:
½ mango
4 tablespoons peanut butter
2 tablespoons sweet chili sauce
2 teaspoons fresh grated ginger
Juice from ¼ lime
2 tablespoons water
What you do:
- For the salad, soften rice noodles by covering in hot water for 10 minutes.
- For the dressing, blend all ingredients in a food processor or high-speed blender. If mixture is too thick, add more water until desired consistency is reached.
- Into 2 medium bowls, divide remaining salad ingredients. Add half of rice noodles to each bowl, drizzle on dressing, and serve.
