Vegetable Noodle Salad

We’re not so keen on the idea of healthy eating that we’ve moved on to permanent veganism and raw veganism, but the benefits of raw vegetables are happily acknowledged. This salad is best eaten in the middle of the day, accompanied by a bowl of brown rice with some tasty butter.


handful of sprouted chickpeas*

Small red hot chili pepper – 1 pc.

medium sea salt

large carrot – 1 pc.

1 long cucumber

1 large lime juice

Unrefined peanut oil – 3 tbsp.

small bundle of coriander

Medium daikon root – 1 pc.

Small young courgette – 1 pc.

Sesame seeds – 2-3 tbsp.

dark sesame oil – 1 tbsp.

Step by step recipe

Step 1.

Slice carrots, daikon, courgette and cucumber with a paring knife into very thin, wide sticks. Drizzle with lime juice, season with salt and leave for 5 to 10 minutes.

Step 2

Pour the sesame seeds into a dry frying pan, stir-fry on a medium heat until golden, about 2 minutes. Allow to cool.

Step 3.

Remove the seeds from the hot peppers and cut the flesh into very thin rings. Remove the stems from the coriander and separate the leaves.

Step 4

Mix the vegetable noodles with the chickpeas, chili peppers and coriander. Season with peanut and sesame oil, arrange on plates, sprinkle with the roasted sesame seeds and serve.


To germinate raw seeds, dry peas or beans, soak them first in water at room temperature and leave them to soak – the pulses for 2 days, the seeds for 1 day. Then take a tray or tray, lay a layer of wet newspapers on it and then a large wet kitchen towel. Place the swollen seeds in an even layer on half of the towel, cover with the other half. Leave for 1 or 2 days. The towel should be constantly moist – sprinkle water on top. When sprouts appear, keep an eye on them and don’t let them grow longer than 3cm – further in they will do more harm than good. Also don’t eat more than 1 handful of sprouts a day.

A housewife’s tip

You can add to this salad any sprouted seeds or legumes to your taste, as well as seeds and nuts roasted in a dry pan or in the oven – sunflower, pumpkin, peanuts, hazelnuts, cashews, walnuts or pine nuts, almonds, macadamia…

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