Vermicelli noodle salad with Thai chilli dressing recipe
A zesty salad, full of fresh greens and Southeast Asian inspired flavours.
Serves: 4-6 as a starter or light meal
200 g rice vermicelli noodles
250 g wombok (Chinese cabbage), shredded
4 carrots, cut into matchsticks
100 g bean spouts
2 bunches coriander leaves picked
1 bunch Thai basil, leaves picked
2 bunches Vietnamese mint, leaves torn
1 bunch mint, leaves torn
½ long white radish (daikon), cut into matchsticks
125 g (½ cup) fried shallots
80 g (½ cup) peanuts, lightly toasted and roughly chopped
Thai chilli dressing
1 long red chilli, roughly chopped
Juice of 4 limes
50 g palm sugar, grated
1 garlic clove, roughly chopped
1 teaspoon fish sauce
125 ml (½ cup) olive oil
1 handful coriander leaves
1. Bring a large saucepan of water to the boil. Remove from the heat, add the rice noodles and let them soak for about 5 minutes. Drain and set aside to cool.
2. To make the dressing, combine all of the ingredients in a small food processor and blend until smooth and well combined.
3. To make the salad, combine all of the ingredients in a bowl. Add the dressing and toss to combine well. Transfer to a salad bowl and serve.
Recipe from Alimentari by Linda and Paul Jones, published by Hardie Grant Books RRP $39.99 – available nationally.