Crunchy Rainbow Vegetables
Filling, healthy and easy to prepare. What can be better? I suggest making it for lunch, when your body has more energy to digest all those raw vegetables. What I love about this meal is the dressing. This crazy good dressing makes you come back for more, you'll mention my word! Fish sauce (or soy sauce) , lime juice, ginger, a bit of honey... Ohh yes. And then comes a variety of veggies - different colours for different nutrients that are so important for those with busy schedule (a.k.a Us!).
This bad*** vermicelli salad will brighten up your day as well as nourish your body with vitamins and minerals – so you get stronger and more than ready for another active day. Did someone mention asian food? YUM.
Serves 2 as a main | 1 cup – 250ml | 10 mins prep & 15 mins cooking
- 100 g of rice vermicelli
- 1/2 of sweet pepper
- 1/2 of a medium carrot
- 1 heart of romaine
- 1/5 of a smaller red cabbage
- a piece of leek
- a large handful of spinach
- handful of fresh mint leaves, chopped
- a bunch of fresh coriander, chopped
- a handful of peanuts, toasted
For the dressing:
- 1 tablespoon of fish sauce ( or soy sauce for a vegan option; tamari soy sauce for a gf option)
- juice of 1/2 lime
- 2 teaspoons of honey
- a squeeze of ginger juice (using a garlic press)
- 1 - 1 1/2 tablespoons of olive oil
Cut romaine heart, spinach, pepper, cabbage, leek and carrot into thin slices and place in a bowl. Add chopped coriander and mint, leaving a few leaves for garnishing. Mix well with your hands. Place rice noodles in a bowl, pour boiling water over and let stand for 3-4 minutes until the noodles become soft. Drain the liquid and wash with running cold water, then let the noodles dry a little. Mix all of the dressing ingredients in a small jar to prepare the dressing.
Mix rice noodles with vegetables, add peanuts, finally add the sauce and mix well. Garnish with some fresh mint, coriander and a slice of lime.