Servings: 1
INGREDIENTS
- 2 radishes, cut into thin strips
- 1 carrot, peeled and cut into thin strips
- Peel from 1 cucumber, cut into thin strips
- ¼ yellow bell pepper, cut into thin strips
- ¼ orange bell pepper, cut into thin strips
- 2 scallions, thinly sliced
- 5 cherry tomatoes, halved
- 1 bunch cilantro, chopped
- ~½ cup glass noodles
Dressing:
- 1 garlic clove, minced
- 1 small piece ginger, grated
- 1 heaping tablespoon peanut butter
- 1 ½ tablespoons sugar
- 2 tablespoons soy sauce
- 3 tablespoons coconut cream
- 1 tablespoon raw tahini
- 3 drops toasted sesame oil
- 3 tablespoons water
- A pinch of coarse salt
Toppings:
- ⅓ cup chopped peanuts
- ½ teaspoon black sesame seeds
INSTRUCTIONS
- Soak the glass noodles in a bowl with boiling water, enough to cover them, for 5 minutes. Drain the water, rinse the noodles, and let them cool while you prepare the vegetables for the salad.
- Place all the vegetables in a bowl, drain the noodles again, and add them to the bowl. Pour the dressing over the salad (you can add just ¾ of it if you don't like a lot of dressing) and gently mix everything together, preferably using your hands. Sprinkle chopped peanuts and some black sesame seeds on top, and enjoy!