Vietnamese Salad
This is such a crunchy and fresh salad!
INGREDIENTS
SALAD:
1 large packet of vermicelli rice noodles
½ cup of crushed peanuts or dry roasted cashews
A bbq chook, shredded
1 bag of Asian-style salad from the supermarket. I add extra veg like a cucumber, snowpeas, wombok cabbage, corn spears.
2 shallots, finely sliced
DRESSING:
2 Tbsp tamari
¼ cup fish sauce
1 knob fresh ginger, finely grated
1 large handful of mint or corriander, finely chopped
2 tsp of sesame oil
1 lime, juiced
1. Place noodles in a medium saucepan and cover with boiling water with the lid on for 5 mins. Drain and pour back into saucepan and add the fish sauce. Use a knife to roughly cut into smaller lengths. Set aside to cool.
2. In a large salad bowl, combine salad ingredients, chicken, and noodles.
3. Mix dressing together, pour over salad and top with nuts.