Vietnamese-style Mung Bean Sprout Salad



  • 340g packet kelp noodles or cooked bean thread noodles 
  • Handful coriander leaves, chopped 
  • Handful mint leaves, chopped 
  • Handful Vietnamese mint, chopped 
  • 2 cups salad greens 
  • 1 carrot, peeled into ribbons 
  • 1 Lebanese cucumber, peeled into ribbons 
  • 1 cup mung bean sprouts 
  • 1 chopped red chilli to garnish


  • 2 tbsp tamari or shoyu 
  • 1 tsp coconut sugar 
  • 3 tbsp rice vinegar 
  • 3 tbsp macadamia or peanut oil 
  • 2 garlic cloves, finely chopped


  1. Rinse and drain the kelp noodles. Place in a large salad bowl.
  2. Prepare the herbs and vegetables and toss with the noodles. Sprinkle over the bean sprouts.
  3. To make the dressing, combine all the ingredients in a jar with 1 tbsp water and shake well.
  4. Pour dressing over the salad, garnish with chilli and serve.
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