ASIAN VERMICELLI SALAD
Serves 4
Ingredients:
200g vermicelli noodles
200g-330g packet chosen slaw (I like finely shredded coleslaw – red cabbage, green cabbage, carrot)
2 lebanese cucumbers, cut into half moons
1 large red capsicum, finely sliced into strips
1 cup coriander, roughly chopped
3/4 cup roasted peanuts, roughly chopped
Dressing:
3 tablespoons fish sauce
1 juicy lime, juiced
1 tablespoon brown sugar
1 large red chilli, finely sliced
1-2 teaspoons sesame oil (optional)
Method:
For the dressing: Mix together all 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.
TIPS: To cook the vermicelli – the very thin vermicelli only take a couple of minutes to cook in boiling water. Don’t overcook them, as they become very soggy and will start to break apart easily.
Store leftover dressing in the fridge for up to 10 days.
If you want to have the salad over a few days, don’t dress it all at the beginning. Dress the individual bowls you intend to eat straight away.
