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Vietnamese-style Mung Bean Sprout Salad
MIND FOOD MAGAZINE14Ingredients
20Minutes
45Calories
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Ingredients
US|METRIC
4 SERVINGS
- 340 grams kelp noodles (packet, or cooked bean thread noodles)
- 1 handful coriander leaves (chopped)
- 1 handful mint leaves (chopped)
- 1 handful vietnamese mint (chopped)
- 2 cups salad greens
- 1 carrot (peeled into ribbons)
- 1 cucumber (Lebanese, peeled into ribbons)
- 1 cup mung bean sprouts
- 1 red chilli (chopped, to garnish, optional)
- 2 Tbsp. tamari (or shoyu)
- 1 tsp. coconut sugar
- 3 Tbsp. rice vinegar
- 3 Tbsp. macadamia oil
- 2 garlic cloves (finely chopped)
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NutritionView More
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45Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories45Calories from Fat┅ |
| % DAILY VALUE |
| Total Fat0g0% |
| Saturated Fat |
| Trans Fat |
| Cholesterol |
| Sodium530mg22% |
| Potassium340mg10% |
| Protein3g |
| Calories from Fat┅ |
| % DAILY VALUE |
| Total Carbohydrate10g3% |
| Dietary Fiber3g12% |
| Sugars5g |
| Vitamin A110% |
| Vitamin C25% |
| Calcium6% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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