Happy Sunday guys! I hope you had a great weekend 👍

 
I haven't posted anything for a few days now, because I was traveling from Thailand to Vietnam. But now I've arrived in Da Nang, a beautiful city at the coast - AND now I have internet again, I'd like to share a super simple, yet delicious and fun recipe with you. This is my first entry for the #VeganRainbowContest 🌈 initiated by @deliciousplants:

VEGAN RAINBOW SALAD WITH PEANUT SAUCE

 

 

Ready for some rainbow salad? Here we go...

 
Prep time: 25 min
Portions: 2

Ingredients:

 
Salad:

• 2-3 zucchinis
• 3-4 carrots
• handful of white cabbage
• handful of purple cabbage
• 1-2 red bell pepper
• 2-3 handful of spring onions
• handful of fresh bean sprouts
• handful of white rice noodles

Peanut Dressing:

• 4 tbsp tamari soy sauce
• 3 tbsp peanut butter
• 2 cloves of garlic, minced
• juice of 1 lime
• 1-2 tbsp date syrup
• some water (if needed)
• some black sesame as decoration

Instructions

 
Salad:

1. With a vegetable spiral cutter process the zucchinis and carrots into noodles and put them in a big bowl.
2. Grate the white and purple cabbage and add it to the veggie noodles.
3. Add diced spring onions and bean sprouts.
4. Soak the rice noodles in cold water for 2-3 minutes until soft and add them to the salad.

Dressing:

1. Mix the soy sauce and peanut butter into a creamy consistency.
2. Add the minced garlic, lime juice and date syrup and stir well.
3. Add some drops of water if needed.
   4.Add the peanut sauce tot he salad and decorate with black sesame.

Can’t wait for you to try this recipe and let me know in the comments how you like it 😊

Please don't forget to follow, upvote, & resteem, if you liked this recipe 💚

I wish you all a great day!