Coriander and chicken vermicelli salad
Nutrition Info.(per serve)
100g dried vermicelli rice noodles
500g chicken breast, cooked, shredded
1 1/2 cups chopped fresh coriander
1/2 small red onion, thinly sliced
1 cup shredded red cabbage
1 telegraph cucumbers, peeled in ribbons with a peeler
2 cups chopped cos or iceberg lettuce
2 kaffir lime leaves, finely shredded
1-2 red chillies, finely chopped
1/4 cup chopped roasted cashew nuts or peanuts
3 tablespoons sweet chilli sauce
2 teaspoons fish sauce
2 teaspoons sesame oil
1 1/2 tablespoons vegetable oil
5 tablespoons lime juice
Total fat 26g
Saturated fat 6g
Dietary fibre 4g
- Place noodles in a large bowl and pour over boiling water. Cover and stand for 5 minutes until noodles are soft. Drain then, using scissors, snip noodles to shorten.
- In a small bowl whisk together dressing ingredients. Add to noodles and toss through, along with all remaining ingredients except nuts.
- Divide among serving bowls. Scatter over nuts and serve.
Make it gluten free: Check sweet chilli sauce and fish sauce are gluten free.
Hanu de Jong
Read more about this chef..