Thai rice noodle salad

Name: Thai rice noodle salad
Ingredients: 500 g Rice noodles; 3 Red grapefruit; 1 g Mango, hard unripe; 50 g Spring onion; 1 Red onion; 3 Mini cucumbers; 1 Japanese/purple radish; 2 Lime leaves; 10 g Red chili pepper; 5 g Thai basil; 150 g Bean sprouts; 10 g Sesame seeds; 0.5 Tray of Ghoa cress; 5 g Mint; 3 Hellmann's Vinaigrette Citrus Ginger

Thai rice noodle salad with bean sprouts, sesame seeds, and citrus ginger vinaigrette from Hellmann's.This recipe is suitable for 10 people.

Ingredients

500gRice noodles

3Red grapefruit

1gMango, hard unripe

50gSpring onion

1Red onion

3Mini cucumbers

1Japanese/purple radish

2Lime leaves

10gRed chili pepper

5gThai basil

150gBean sprouts

10gSesame seeds

0.5Tray of Ghoa cress

5gMint

3Hellmann's Vinaigrette Citrus Ginger

Preparation

Soak the rice noodles for 1 hour in cold water.
Cook the rice noodles for about 1 minute until al dente in water with some salt and rinse them with cold water.
Segment the grapefruit.
Peel the mango and cut it into julienne.
Slice the spring onion into rings and the red onion and cucumber into segments.
Peel the radish and cut it into slices, and cut the lime leaf and chili pepper into fine julienne.
Clean the bean sprouts and toast the sesame seeds.

Toss the noodles with some vinaigrette and divide them among the bowls.
Distribute the sliced grapefruit, mango, spring onion, red onion, cucumber, radish, chili pepper, and bean sprouts over the noodles.
Finish the salad with the herbs, sesame seeds, and the rest of the vinaigrette.