Salad:
100 g rice stick noodles
¼ cabbage, shredded
3 carrots, coarsely grated or very finely julienned
1-2 spring onions, finely sliced
Handful basil, roughly chopped
Handful mint, leaves picked & roughly chopped
Dressing:
• 8 tbsp sunflower seeds, toasted then cooled
• 4 tbsp tamari/light soy sauce
• 2 Tbsp maple syrup
• 2 Tbsp lime juice
Place the noodles in a heat proof bowl and cover with boiling water. Allow to stand for 10 minutes or until softened. Drain and refresh under cold water. Drain well, then roughly chop. Place into a large bowl.
Combine the cabbage, carrots, spring onion, and herbs in the bowl with the noodles.
Place all the dressing ingredients into a blender or food processor, and blend until smooth.
Arrange the salad into a serving bowl or platter, and drizzle the dressing over. Serve garnished with extra toasted seeds & herbs if desired.