Dressing:

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