Enjoy this 20-minute vegan Vietnamese salad. It’s delicious, simple and healthy.
- 5 scallions / spring onions, chopped
- 1 small carrot, julienned
- Large handful cilantro / coriander, roughly chopped
- Large handful sprouts, washed and drained
- 1 tablespoon coconut oil
- ½ teaspoon sesame oil
- 2 medium-large brown mushrooms, diced
- 100g / 3.5 ounces pearl oyster mushrooms (or any other mushrooms like enoki or king trumpet)
- ½ teaspoon tamari (or soy sauce)
- 100g / 3.5 ounces vermicelli or glass rice noodles
- Fried onions, for garnish
- 2½ tablespoons tamari (or soy sauce)
- 1 tablespoon brown rice vinegar (or any Asian style vinegar will do, e.g. plum or sushi vinegar)
- ¼ teaspoon sesame oil
- 2 red chillies, finely sliced (or to taste)
- 1-inch piece ginger, finely grated
- 1 teaspoon toasted sesame seeds (optional)
- Pinch of salt
- In a large bowl, add the chopped scallions, carrots, cilantro, and sprouts.
- In a skillet or saucepan on high heat, heat the coconut and sesame oil and add the mushrooms cooking for a few minutes until soft but not soggy. You don’t want the mushrooms to go too limp so keep on high heat.
- Add the tamari at the end to caramelise a little and take off the heat. Set aside to cool.
- In a medium saucepan, bring water to a boil and cook the noodles as per packet instructions. It’s normally no more than 5-7 minutes. Once cooked, drain and wash under cold water. Make sure that all the excess water has drained before adding it to the bowl with the vegetables.
- Combine all the dressing ingredients in a little bowl and stir well to incorporate. Pour over the salad.
- Mix well and serve with fried onions as a garnish over the top for a crispy texture.
- Diet: Vegan