Thai Noodle Salad
Ingredients
- 2 small Lebanese cucumbers thinly sliced into 'ribbons' (see instructions below)
- 2 spring onions thinly sliced
- 6 cherry tomatoes halved
- 8 snow peas ends trimmed
- 1 small red chilli thinly sliced
- 1/4 cup firmly packed fresh coriander leaves
- 1/4 cup firmly packed fresh mint leaves
- 100 g/3.5oz vermicelli rice noodles
- 1/2 cup raw cashews
- 1/4 cup sesame seeds
Dressing
- 1/8 cup tamari/soy sauce
- 1/8 cup sesame oil
- 1/8 cup fresh lime juice
- 1/2 tsp fresh garlic crushed
- 1/2 tsp fresh ginger finely chopped
- 1 Tbsp apple cider vinegar
Instructions
- Place noodles in a large bowl, cover with boiling water and allow to soak for 5 minutes or until soft. Drain and set aside.
- Lay cucumbers horizontally on chopping board and using a large peeler, run the peeler from one end of the cucumber to the other to create cucumber 'ribbons'.
- Mix all dressing ingredients in a small bowl or jar.
- Assemble salad ingredients on a serving plate and sprinkle with cashews and sesame seeds.
- Add noodles, drizzle with dressing, and enjoy! x