medibank be.
Previous Article
Next Article
Linda and Paul Jones

Linda and Paul Jones

Share on Twitter

Vermicelli noodle salad with Thai chilli dressing recipe

Lifestyle — Posted 23/09/16

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.

Extra   Try more delicious Thai recipes and salad recipes.
React   Interesting Informative Useful
Tags   Food Lifestyle Recipes Salad recipes Thai recipes
You might also like
X Click to close

be. recipes

Receive the latest be. recipe direct to your inbox.