4 medium sized servings
1 Iceberg lettuce
1 Grated carrot
150 g. Bean sprouts
Thai basil leaves
Thai mint leaves
20 g. uncooked vermicelli noodles
1 teaspoon LifeSPRINGS colloidal minerals
2 tablespoons of fishsauce
1 1/2 teaspoon of white vinegar
1 1/2 tablespoon of water
1/2 teaspoon raw sugar
Grated ginger (approx. 1 teaspoon)
To prepare the noodles you will need to boil a pot of water, remove the pot from the heat and add the noodles. Let the noodles soak until they’re tender, about 5 minutes. Drain and pat dry. Cut into desired length and put the noodles into a bowl.
Wash your salad ingredients and dry them afterwards. Peel the carrot, grate it and put it into the bowl. Cut the cucumber, tomatoes and lettuce into desired sizes and put into bowl as well.
Pick the herb leaves off the stems and add them to the salad bowl along with whole bean sprouts.
Add all the fluids to a jar and mix the sugar into the liquids until dissolved. The ginger gives the flavor to the dressing so add grated ginger gradually until the dressing is to your liking.
Keep the salad in the fridge until you’re ready to serve. Add the dressing last minute before serving.