Coconut and herb noodle salad

Name: Coconut and herb noodle salad
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: Serves 4

Prep

5 min

Cook

5 min

Serves

Skill

Vegetarian

Prep

5 min

Cook

5 min

Serves

Skill

Dairy and Lactose Free Vegan Almond Milks Entrees Sides and Salads Sides Salads Entertaining So Good Almond and Coconut Milks

Enjoy this salad with fresh herbs for a light mid-day meal or as a tasty accompaniment to your evening meal.

Ingredients

125g rice vermicelli noodles
1 cup trimmed beansprouts
1 cup coriander leaves
1 cup mint leaves
1 cup small basil leaves
¼ cup roasted peanuts, chopped

Dressing

¼ cup So Good Almond Coconut Milk Unsweetened
¼ cup lime juice
1 tbs sweet chilli sauce
2 tsp tamari

Nutrition per serving

Weight, measurement and temperature conversions

688 kJ

energy kj

5 g

protein

0.9 g

saturated fat

2.9 g

dietary fibre

21 g

carbohydrate

2 g

sugars

265 mg

sodium

Method

Place the noodles in a heatproof bowl and cover with boiling water. Set aside to soak for 5 mins, until soft. Drain and rinse well. Transfer to a large bowl.
Add beansprouts, coriander, mint and basil.
Mix together all dressing ingredients. Add to salad and toss to combine. Serve topped with chopped peanuts.

125g rice vermicelli noodles
1 cup trimmed beansprouts
1 cup coriander leaves
1 cup mint leaves
1 cup small basil leaves
¼ cup roasted peanuts, chopped

Dressing

¼ cup So Good Almond Coconut Milk Unsweetened
¼ cup lime juice
1 tbs sweet chilli sauce
2 tsp tamari

Nutrition per serving

Weight, measurement and temperature conversions

688 kJ

energy kj

5 g

protein

0.9 g

saturated fat

2.9 g

dietary fibre

21 g

carbohydrate

2 g

sugars

265 mg

sodium