Mango & Daikon Glass Noodle Salad

Dressing:

• 1 tablespoon tamari 15 mL
• 1 garlic minced, clove
• 1 tablespoon lime juice fresh, 15 mL
• 1 tablespoon rice vinegar 15 mL
• 2 teaspoons cane sugar 10 mL
• 1 Mango peeled and thinly sliced, unripe
• 2 daikon peeled into ribbons
• 1 carrot peeled into ribbons
• 4 ounces rice vermicelli noodle 115 g
• ¼ cup mint chopped, 60 mL
• ¼ cup basil chopped, 60 mL
• ½ cup cilantro 125 mL chopped
• ¼ cup microgreens 60 mL, for garnish
• ¼ cup peanuts 60 mL crushed, toasted (page 285
• ½ teaspoon sriracha 2 mL or to taste
• lime for serving, wedges
• salt sea salt