A light and healthy salad that’s delicious by itself or served with cooked prawns or shredded chicken mixed through.
Serves: 2
INGREDIENTS
100 grams vermicelli noodles
1 fresh papaya, peeled, sliced into thin batons
1 large carrot, peeled, cut into thin matchsticks
½ small red onion, thinly sliced
1 long red chilli, deseeded, thinly sliced
small handful fresh herbs (use any combination of mint, coriander, Thai basil and Vietnamese mint)
2 tablespoons each roasted shallots, toasted flaked coconut and cashew nuts, plus extra to serve
Dressing
3 tablespoons fish sauce
2 tablespoons each rice vinegar and lime juice
1 tablespoon caster sugar
1 teaspoon tamari
1 clove garlic, crushed
1 long red chilli, deseeded, finely chopped
METHOD
Dressing: Place all the ingredients in a large bowl and stir to dissolve the sugar.
Soak the noodles in a bowl of hot water for 10 minutes. Drain well and add to the dressing.
Add all the remaining ingredients and gently toss together to coat in the dressing.
To serve: Divide between serving bowls and serve with extra toppings if desired.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!