Asian Vermicelli Salad
Asian Vermicelli Salad
Share Recipe Favourite Download PDFIngredients
- 200 g vermicelli noodles
- 330 g slaw I like finely shredded coleslaw – red cabbage, green cabbage, carrot
- 2 lebanese cucumbers cut into half moons
- 1 red capsicum large, finely sliced into strips
- 1 cup Fresh coriander roughly chopped
- 0.75 cup roasted peanuts roughly chopped
Dressing:
- 3 tbsp fish sauce
- 1 lime juice squeezed
- 1 tbsp brown sugar
- 1 red chilli large, finely sliced
- 1-2 tsp sesame oil optional
Instructions
- For the dressing: Mix together all the ingredients until combined. Check the chilli for heat strength – only add half if it’s very spicy.
- To a large bowl, add the vermicelli, slaw, cucumber, capsicum, coriander and peanuts. Toss together. Pour over half the dressing and toss through. Add more dressing if you need, but vermicelli noodles can get soggy if over dressed.
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