Vietnamese Vermicelli Salad
Ingredients
Salad
- 120g uncooked rice vermicelli noodles
- 1 cup carrot, julienned
- 1 cup cucumber, julienned
- 1 cup red capsicum, julienned
- I cup purple cabbage, thinly sliced
- 1 cup chopped fresh mint
- 1 cup chopped fresh basil
- 1 cup chopped fresh coriander
- ½ cup roasted, unsalted peanuts or almonds
- 2 Tbsp olive oil
Method
1 .To make the dressing place the ingredients in a small saucepan, bring to a simmer, simmer five minutes and place in the fridge to cool.
2. Cook the noodles according to directions.
3. Place drained rinsed noodles in a large bowl and top with veggies and herbs. Toss well.
4. Add the chilled dressing and herbs, tossing again.
Top with crushed roasted peanuts or almonds.