Category: Salad
Cuisine: not set
1 cup vermicelli noodles broken in half
2 carrots, sliced into ribbons with a vegetable peel
1 English cucumber thinly sliced and halved
1/4 cup fresh basil torn into small pieces
2 green onions thinly sliced
1 tbsp coconut oil
Pinch Himalayan rock salt
Garnish: Bean sprouts chopped cashews, fresh mint leaves, red-pepper flakes (optional)
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