Melon rice noodle salad | Nourish plant-based living

Melon rice noodle salad

Feast your eyes as well as your taste buds on this beautiful rice noodle salad starring crunchy snow peas, sweet honeydew melon, and refreshing cucumber with a tangy Asian-style dressing.

Ingredients

Serves 2

Method

  1. In a saucepan, blanch the snow peas in salted water and then drain and place in ice water to prevent further cooking.
  2. Cook the rice noodles as per packet instructions. Cool under cold water and then drain well.
  3. Mix together the miso paste, rice vinegar, rice syrup, and sesame oil to make a dressing.
  4. Halve the melon, remove the seeds, and cut into balls with a melon baller. Alternatively, peel the melon and cut into cubes.
  5. Thinly slice the cucumber and the spring onions. Roughly chop the peanuts and coriander.
  6. Arrange all the ingredients on a plate, finish with the dressing, and add salt to taste.

Created by Krautkopf


Recipe image as seen on the cover of Nourish plant-based living, issue 72 • View magazine

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