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Spring roll salad
A lovely, refreshing salad with a hint of Asia!
Ingredients - for 2 people
For the salad:
- 200 g rice vermicelli
- A few Véritable® baby greens (blood sorrel, kale, rocket, etc.)
- A few Véritable® coriander and basil leaves
- 1/4 red cabbage
- 2 or 3 carrots
- 1 cucumber half
- A few cashew nuts
For the sauce:
- Salted soy sauce
- 1 lemon
- A little peanut butter
Preparation
- Bring a pan of water to the boil. Plunge the vermicelli into the boiling water and cook for 3-4 minutes.
- As soon as the vermicelli is cooked, remove the pan from the heat, rinse the pasta in cold water and place in a salad bowl.
- Chop and slice the various vegetables to taste and add them to the bowl.
- Finish by adding the baby greens, coriander, basil and cashew nuts.
- To make the dressing, mix all the ingredients together until you obtain a sauce of a good consistency, then pour it over the top of your salad.
