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.
