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