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Rainbow Vermicelli noodle salad
- RECIPE MAKES: 4 serves
- PREP TIME: 10 min
- COOK TIME: 15 min
Method
Fresh, delicous and tasty, perfect for a warm summers night.
Recipe sent in by @gerogia_pku
step 1
Combine dressing ingredients in a jar and shake well to combine. Set aside for 5 minutes for the flavours to infuse.
step 2
Prepare vermicelli noodles per packet directions (usually soak in warm or boiling water for 2 minutes). Drain well then set aside for 10 minutes to drain off excess water.
step 3
Combine vermicelli noodles with remaining salad ingredients.
step 4
Just prior to serving, toss all ingredients through dressing.
PROTEIN
1g per serve
TOP TIP
Recipe can be made with sweet chilli sauce instead of soy sauce, if desired.
Ingredients
- DRESSING
- 2 Tbsp rice wine vinegar
- 2 Tbsp light soy sauce (optional)
- 1/2 tsp sugar
- 1 garlic clove, crushed
- SALAD
- 100g dried vermicelli noodles (Chang's Rice Vermicelli noodles gluten free)
- 2 cups red or green cabbage, shredded
- 1 1/2 cups or 1 medium carrot, shredded
- 1 red capsicum, sliced
- 2 green onions, finely sliced
- 1/2 cup coriander, roughly chopped
- ½ cup cherry tomatoes, halved
- ½ cup cucumber, roughly chopped
- ½ cup button mushrooms, sliced
