Vietnamese Noodle Salad

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  • Gluten Free Recipe
  • Gluten Free Recipe
  • Gluten Free Recipe

Serves: 4
  • Even if you are the most reluctant Asian food enthusiast – try this super-simple delicious salad.  It is so light, refreshing, easy-to-eat and full of flavour and so easy – 2 cooked chicken fillets can be sliced and added if desired.
  • You have flexibility with this salad add the sesame oil and the fresh chilli if desired.
  • Salads like this look splendid on large white platters.
  • You can add grilled fish, cooked prawns, sliced medium rare beef or chicken to this platter – just drizzle these additions with a little more dressing to make it all sparkle!

INGREDIENTS

  • 150g mesclun salad mix
  • 3 cups well drained rehydrated rice noodles
  • a splash of toasted sesame oil (optional)
  • 1/2 telegraph cucumber, seeded and sliced
  • 3-4 Tbsp mint, finely chopped
  • 70g (1/2 cup) cashew nuts, roasted & chopped
  • 1/2 red capsicum, thinly sliced
  • 1 425g tin mango slices (well drained)  or 1 fresh mango, thinly sliced
  • a little fresh chilli, finely sliced (optional)
  • ½-2/3 cup Barker’s Citrus & Soy Dressing
  • fresh coriander, to serve

METHOD

  1. Place the washed salad greens onto the platter.
  2. In a large bowl combine the remaining ingredients and drizzle with the vinaigrette.
  3. Toss gently – using more dressing as per your taste.
  4. Then using tongs place the noddle mix on the salad greens, top with fresh coriander sprigs  and serve straight away.
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