With this colorful salad Alex and Feli have outdone themselves once again
250 g rice ribbon noodles
2 tbsp "the daikon kimchi"
1/2 small red cabbage
1 small zucchini
1 bunch of mint and/or coriander
1 mango (or 1 handful of frozen mango pieces)
2 spring onions
for the dressing:
1-2 tsp "the new sriracha"
1 lime, juice of it
2 tbsp roasted sesame oil
2 tbsp soy sauce
1 tsp garlic granules
1 cm thick piece of ginger, freshly grated
Here is how we proceed
Prepare rice ribbon noodles according to package directions. (Bring water to a boil, remove from heat and let noodles sit for about 10 minutes with lid closed).
Wash vegetables thoroughly, grate red cabbage finely, peel carrot and zucchini into fine strips with a peeler and also cut spring onions into fine rings.
Separate mint leaves from the stalk. Coriander stalks can be eaten as well. Finely or coarsely chop the herbs as desired.
Peel mango and cut into small cubes or add cubes directly to salad bowl.
Put all ingredients in a bowl and mix.
For dressing, squeeze lime and pour over salad with other ingredients. Mix thoroughly and serve.
This delicious recipe and the great pictures are from Epi-Food