Vietnamese Salad

INGREDIENTS

125g rice vermicelli

3 green onions, sliced thinly

1 lebanese cucumber, seeded, sliced thinly

2 carrots, thin julienne

100g snow peas, trimmed, sliced thinly

1/2 chinese cabbage, thinly sliced

1/3 cup finely shredded fresh vietnamese mint

1/2 cup loosely packed fresh coriander leaves

1 fresh small red thai chilli, chopped finely

1/4 cup toasted crushed peanuts

Vietnamese dressing

1/4 cup fish sauce

2 tbsp lime juice

2 tbsp water

1 tbsp palm sugar, grated (or brown sugar)

METHOD

Soak vermicelli noodles in a bowl of boiling water for 10 minutes or until soft.

Combine cucumber, carrot, green onion, snow peas, cabbage, mint and coriander in a large salad bowl.

Prepare dressing by mixing ingredients together in a small bowl.

Drain noodles and mix into salad.

Add dressing to salad, toss to coat.

Garnish with peanuts and chilli.

COMMENTS

Add cooked prawns or chicken for a tasty variation

SOURCE

AWW Party Food and Drink