I cannot believe it’s 1st of December already. It’s officially 1st day of Christmas AND Summer – all in one! Where did this year go? It has held so many up’s & down’s, hit’s & misses, joy & sadness – but that’s how life is supposed to be lived, right? We can’t experience true joy, if we never experience the downfalls, too.<\/p>\n

Either way, my Vietnamese love-feast continues. I hope you share my love for this cuisine? :) One of the reasons why I love Vietnamese\/Asian so much is because of the freshness of the food. It’s so vibrant with the vegetables and gorgeous flavours, it all comes together on a higher level. Not to mention, it’s normally quick and easy to whip up because the produce speaks for itself and don’t need much cooking time at all. My goal with my cooking is keeping the ingredients and produce as fresh and close to it’s natural state as possible. Because, really, who wants to be spending 2 hours on cooking once they get home from work late at night? I hear ya’ sister!<\/p>\n

Vegan, Gluten-free, Diary-free, Refined Sugar-free.<\/p>\n

This portion with serve 4 people as a main or 6 people if you have it as a side-salad.<\/p>\n

Ingredients:<\/strong><\/p>\n

\n
• 3 cups of shredded white cabbage (you can use wombok\u00a0or red cabbage,\u00a0too)<\/li>\n
• 1 & 1\/2 cup fresh snow-peas, julienne<\/li>\n
• 2 carrots, julienne<\/li>\n
• 1 medium red onion, halved and sliced<\/li>\n
• 1 & 1\/2 cup chickpeas, drained<\/li>\n
• 1\/2 handful fresh mint leaves, chopped<\/li>\n
• 1\/2 handful fresh basil leaves, chopped<\/li>\n
• 1 packet bean vermicelli noodles<\/li>\n
• 1 handful raw cashews, chopped<\/li>\n<\/ul>\n

  Dressing:<\/strong><\/p>\n

  \n
  • 4 tbsp virgin olive oil<\/li>\n
  • 2 tbsp fresh lemon juice<\/li>\n
  • 1\/2 tsp rice malt syrup<\/li>\n
  • 1 tbsp tamari (gluten-free soy sauce)<\/li>\n
  • 1 tbsp apple cider vinegar<\/li>\n
  • 1 tbsp sesame seed oil<\/li>\n<\/ul>\n

    Directions:<\/b><\/p>\n

    \n
    1. In a heatproof bowl, add the bean vermicelli noodles and cover them with boiling water – set aside and leave for 5-8 minutes, or until soft. Drain.<\/li>\n
    2. Chop all the different vegetables and add them to the bean vermicelli noodles. Leave the mint, basil and cashews out for now.<\/li>\n
    3. In a maison jar or airtight container, combine all the ingredients for the dressing and shake well. Add more sweet and\/or sour to align the taste to your taste-buds.<\/li>\n
    4. Add the dressing to the bean vermicelli noodles and vegetables, add the basil, mint & cashews and toss well.<\/li>\n
    5. Serve in small bowls as mains, and decorate with fresh mint leaves and a few extra chopped cashews.<\/li>\n<\/ol>\n

       Enjoy :)<\/p>\n

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