Madeleine is at Ethos, one of her favourite food spots in London. She learns how to make a delicious fresh salad with vermicelli noodles and an Asian inspired dressing.
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RECIPE
INGREDIENTS:
2 VERMICELLI BLOCKS
½ CUCUMBER THINLY SLICED
1 CARROT THINLY SLICED
A HANDFUL OF RADISHES
2-3 KALE LEAVES, CHOPPED
FOR THE DRESSING:
60ML WHITE WINE VINEGAR
JUICE OF 1 LIME
1 TSP GRATED FRESH GINGER
1 -2 TBSP TAMARI
1 TSP TOASTED SESAME OIL
1TSP COCONUT SUGAR
1 CLOVE OF GARLIC, CRUSHED
TOP WITH:
CRUNCHY TOASTED PEANUTS
FRESH CORIANDER LEAVES
METHOD
SOAK THE NOODLES IN A BOWL OF BOILING WATER FOR 15 MINUTES. MAKE THE DRESSING, MIX ALL THE INGREDIENTS IN A LARGE MIXING BOWL. SLICE THE CUCUMBER, CARROT, RADISHES IN THIN SLICES AND ROUGHLY CHOP THE KALE. ADD THE VEGETABLES TO THE MIXING BOWL AND SOAK. SERVE AND ENJOY!
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Thanks to Jessica Kruger and check out Ethos:
http://www.ethosfoods.com/
https://www.facebook.com/ethosfoods
https://twitter.com/ethosfoods
https://www.instagram.com/ethosfoods
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