Vermicelli Noodle Salad with Thai Chilli Dressing
Obviously Vietnamese inspired, this is one of the few Asian salads on our list. We love noodle salads, and Asian flavours are as much a part of how we eat in Australia now as European and Middle Eastern ones.
Serves: 4-6
Ingredients 18
200 g rice vermicelli noodles
250 g wombok, shredded
4 carrots, cut into matchsticks
100 g bean sprouts
2 bunches coriander, leaves picked
1 bunch thai basil, leaves picked
2 bunches vietnamese mint, leaves torn
1 bunch mint, leaves torn
1⁄2 white radish, long, cut into matchsticks
125 g fried shallots
80 g peanuts, lightly toasted, roughly chopped
Thai Chilli Dressing
1 long red chilli, roughly chopped
4 limes, juiced
50 g palm sugar, grated
1 garlic clove, roughly chopped
1 tsp fish sauce
125 ml olive oil
1 handful coriander leaves
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Method 3
Bring a large saucepan of water to the boil. Remove from the heat, add the and let them soak for about 5 minutes. Drain and set aside to cool.
To make the dressing, combine the , , , , , , and in a small food processor and blend until smooth and well combined.
To make the salad, combine the , , , , , , , , , , and in a bowl. Add the dressing and toss to combine well. Transfer to a salad bowl and serve.
