A fresh and flavorful noodle salad featuring vibrant, crunchy veggies, nutty pistachios, and perfectly chewy noodles, all tossed in a lightly spicy dressing for the perfect balance of heat and texture.
Naturally dairy-free, gluten-free, and vegan—ready in minutes for a wholesome, satisfying meal!
Ingredients
110g Vermicelli Noodles
1 Medium Cucumber
1 Medium Carrot
1 Cup Edamame, thawed
1 Cup Red Cabbage, thinly sliced
½ Cup Mango, diced
½ Cup Coriander, chopped
¼ Cup Green Onion, chopped
½ Lime, juiced
⅓ Cup Pistachios, chopped
Sea Salt, to taste
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30g (2 Tbsp) Pistachio Chilli Lime Spread
2 Tbsp Maple Syrup
1 Tbsp Light Soy Sauce (use Tamari Sauce or Coconut Aminos for gluten-free recipe)
1 Tbsp Rice Vinegar
1 Tsp Fresh Ginger (or ½ Tsp Ground Ginger)
1 Clove Garlic, pressed or grated
2-3 Tsp Water, if needed to thin sauce
Directions
Add the noodles to a bowl and pour hot water over them. Cover and set aside to soak for 4-5 minutes. Once ready, rinse under cold water and drain well.
While the noodles soak, prepare the vegetables. Chop the carrots, cabbage, mango, cucumber, cilantro, and green onion to your desired size.
Prepare the dressing by whisking all the ingredients in a bowl or jar.
Combine the noodles and vegetables in a large bowl, add the dressing, and toss thoroughly.
Serve in bowls. Garnish with pistachio nuts. Feel free to add avocado, sesame seeds, or any additional toppings that you desire!
Cinnamon Rolls with Hazelnut Cocoa Spread
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Veg.dek
2
20 minutes
5 minutes
Salad
Salad
A fresh and flavorful noodle salad featuring vibrant, crunchy veggies, nutty pistachios, and perfectly chewy noodles, all tossed in a lightly spicy dressing for the perfect balance of heat and texture.
Naturally dairy-free, gluten-free, and vegan—ready in minutes for a wholesome, satisfying meal!
Ingredients
110g Vermicelli Noodles
1 Medium Cucumber
1 Medium Carrot
1 Cup Edamame, thawed
1 Cup Red Cabbage, thinly sliced
½ Cup Mango, diced
½ Cup Coriander, chopped
¼ Cup Green Onion, chopped
½ Lime, juiced
⅓ Cup Pistachios, chopped
Sea Salt, to taste
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30g (2 Tbsp) Pistachio Chilli Lime Spread
2 Tbsp Maple Syrup
1 Tbsp Light Soy Sauce (use Tamari Sauce or Coconut Aminos for gluten-free recipe)
1 Tbsp Rice Vinegar
1 Tsp Fresh Ginger (or ½ Tsp Ground Ginger)
1 Clove Garlic, pressed or grated
2-3 Tsp Water, if needed to thin sauce
Directions
Add the noodles to a bowl and pour hot water over them. Cover and set aside to soak for 4-5 minutes. Once ready, rinse under cold water and drain well.
While the noodles soak, prepare the vegetables. Chop the carrots, cabbage, mango, cucumber, cilantro, and green onion to your desired size.
Prepare the dressing by whisking all the ingredients in a bowl or jar.
Combine the noodles and vegetables in a large bowl, add the dressing, and toss thoroughly.
Serve in bowls. Garnish with pistachio nuts. Feel free to add avocado, sesame seeds, or any additional toppings that you desire!
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