Asian salad - high in fiber and healthy

This salad is our trick to getting to our 30 vegetables per week. The taste is complex and refreshing: you can really taste the exciting difference between fresh and fermented vegetables. Our cooking tip: Prepare this salad with several friends and have everyone use one vegetable in its entirety (red cabbage, carrots, mango, etc.). So you can prepare the salad in no time, all of the vegetables are used up (zero waste!) and there is guaranteed to be enough for everyone.

Time: 30 minutes

Ingredients: 

salad 

• 250 g rice noodles 
• 2 tablespoons kimchi 
• 1/2 small red cabbage 
• 1 carrot 
• 1 small zucchini 
• 1 bunch of mint and/or coriander 
• 1 mango 
• 2 spring onions 

dressing

• Juice from one lime 
• 2 tablespoons toasted sesame oil 
• 2 tablespoons soy sauce 
• 1 teaspoon honey 
• 1 teaspoon garlic powder 
• 1 cm ginger, freshly grated 

Preparation:

1. Cook the rice noodles according to the instructions on the package (bring the water to the boil, remove from the heat, let the noodles steep for about 10 minutes with the lid closed).
   
   
2. Finely grate the red cabbage.
   
   
   
3. Peel the carrot and zucchini into fine strips using a vegetable peeler. Cut spring onions into fine rings.
   
   
4. Chop the herbs (mint and coriander) finely or coarsely, depending on your taste.
   
   
5. Peel and dice the mango
   
   
6. Place all ingredients in a bowl and mix. Arrange as a Buddha bowl if desired.
   
   
7. Prepare the dressing and pour over the salad. Mix thoroughly and serve.