Bursting with vibrant colours, flavours and textures, this is a refreshing rice noodle dish with a deep and delicious asian inspired dressing and finished off with crunchy toasted peanuts, lime juice and loads of fresh herbs. Light but satiating, this is a perfect lunch or dinner in Spring or Summer months. It comes together in less than half an hour and stores really well in the fridge so you can enjoy it throughout the week.
Time to prepare : 20 minutes
Total time to make : 30 minutes
Servings : 3
Ingredients
200g vermicelli rice noodles
1/2 small red cabbage head, finely sliced
2 carrots, julienned
1 cucumber, finely sliced into semi-circles
1 red pepper, finely sliced
2 x spring onions, finely sliced
Handful of fresh mint
Handful of fresh coriander
Dressing
4 tbsp tamari (or soy sauce)
2 tbsp toasted sesame oil
2 tbsp maple syrup
1 garlic clove, finely diced
1 lime, juiced
To serve
30g peanuts
Chilli oil
Extra lime wedges, coriander and mint to garnish
Method
Cook the vermicelli rice noodles as suggested on the packet (most require 4 - 6 minutes in boiling water), drain in a colander and rinse under cold water thoroughly. Set to one side.
In a small frying pan, toast the peanuts over a high-heat until golden. Remove them from the heat and tip onto a small plate, set to one-side to cool.
In a small bowl or jar, whisk together all of the dressing ingredients.
Prepare all of your vegetables and put them all in a large mixing bowl. Roughly chop the fresh mint and coriander, add these in too.
To assemble the salad, add the cooled and drained vermicelli rice noodles in to the bowl of mixed vegetables and fresh herbs. Pour over the dressing and mix together well. Split between serving bowls.
Roughly chop the toasted and cooled peanuts and scatter over the top with extra coriander
Nutritional Information (per serve, for 3 large portions)
473 calories
15g fat, 80g carbohydrate, 10g protein, 5g fibre
Good to know:
Vegan
Gluten Free (if using Tamari, soy sauce contains gluten)
Serves 3 as a main portion, serves 5 as a side portion to grilled salmon, chicken or tofu
Store extra portions covered in the fridge for up to 3 days