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.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.