A great summer salad is loaded with crunchy fresh vegetables, fine rice noodles, fresh herbs & crushed hazelnuts. The perfect salad alongside Thai Style Fish Cakes
You'll need:
- 100g dried Vermicelli noodles (cooked to packet instructions and drained)
- 2 cups of mixed purple and white cabbage finely shredded
- 2 cups of shredded carrot
- 2 cups of bean sprouts
- 1 cup of mixed herbs (mint, coriander & basil)
- 3 green onions (finely sliced green section only)
- 1/4 cup roasted hazelnuts (roughly chopped or blitzed)
Check the dressing with our Thai Style Fish Cakes recipe - perfect for mixing through this salad
Method:
- After preparing the vermicelli noodles according to packet instructions allow to fully drain in colander
- Combine all ingredients in a large bowl and top with chopped roasted hazelnuts
- Just before serving toss through enough dressing to liberally coat the entire salad.
Yummo!