We soak the vermicelli noodles until soft and then combine cucumber, Chinese cabbage, grape tomatoes, coriander and mint with the pickled carrots. Roasted peanuts and fried shallots are dished up separately - ready for you to toss gently through with the sweet and sour Vietnamese dressing of fish sauce, lime juice, sugar and a touch of chilli.
Bean thread vermicelli, cucumber, carrots, Chinese cabbage, fresh coriander, mint, peanuts, fried shallots, tomatoes, red chilli, sugar, rice wine vinegar, GF soy sauce, lime juice (INGREDIENTS NEED FINALISING)
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| PER 100G | PER SERVE | |
| ENERGY | ||
| PROTEIN | ||
| FAT TOTAL | ||
| - SATURATED | ||
| CARBS | ||
| - SUGARS | ||
| SODIUM |
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Not suitable for freezing.
To assemble, tip salad into a mixing bowl, removing the dressing and peanut and fried shallot tubs. Empty dressing, peanuts and fried shallots into the salad, toss gently, and serve.
A perfect stand-alone lunch or dinner but would also go beautifully with the turmeric and lemongrass chicken, peeled prawns or stir-fried marinated tofu. Use dressed leftovers to wrap inside rice paper rolls - add a protein or not, as you wish.
