Rice Noodle Salad with Mango Veggies Herbs and Peanut Dressing

Ingredients

• For Dressing:
• 1/4 cup tamari
• 1/4 cup rice wine vinegar (unseasoned)
• 4 teaspoons toasted sesame oil
• 1 to 2 cloves of garlic, peeled (depending how garlicky you want it to be)
• 1 teaspoon fine sea salt
• 1/2 cup smooth natural peanut butter
• 2 tablespoons maple syrup
• 1/4 cup water
• 1 lime, juiced
• 1 to 2 teaspoons sambal oelek (depending how spicy you want it to be)
• For Salad:
• 225 grams rice vermicelli
• Salt
• Neutral-flavoured oil, for tossing with noodles
• 2 medium carrots, peeled and julienned
• 1 small mango, peeled and thinly sliced
• 2 Persian cucumbers (the small kind), thinly sliced in rounds
• 1 bell pepper, seeded and thinly sliced
• 3 scallions, trimmed and sliced
• 2 to 4 cups washed and dried fresh herbs (I like a mix of mint, Thai basil, and cilantro)
• 1 cup toasted salted peanuts, chopped

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