Coriander and chicken vermicelli salad

Photographer: Wendy Fenwick

This delicious and healthy vermicelli salad recipe is so easy and quick to make, perfect for those hot summer nights, it's sure to be a favourite with family and friends.

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

100g dried vermicelli rice noodles
500g chicken breast, cooked, shredded
1 ½ cups chopped fresh coriandercilantroX
½ small red onion, thinly sliced
1 cup shredded red cabbage
1 telegraph cucumbers, peeled in ribbons with a peeler
2 cups chopped cos or iceberg lettuce
2 kaffir lime leaves, finely shredded
1-2 red chillies, finely chopped
¼ cup chopped roasted cashew nuts or peanuts

Dressing
3 tablespoons sweet chilli sauce
2 teaspoons fish sauce
2 teaspoons sesame oil
1 ½ tablespoons vegetable oil
5 tablespoons lime juice

Instructions

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1 Place noodles in a large bowl and pour over boiling water. Cover and stand for 5 minutes until noodles are soft. Drain then, using scissors, snip noodles to shorten.

2 In a small bowl whisk together dressing ingredients. Add to noodles and toss through, along with all remaining ingredients except nuts.

3 Divide among serving bowls. Scatter over nuts and serve.

Variations

Make it gluten free: Check sweet chilli sauce and fish sauce are gluten free.

Nutrition Info (per serve)

Calories 463 cal

Kilojoules 1940 kJ

Protein 24 g

Total fat 26 g

Saturated fat 6 g

Carbohydrates 35 g

Sugar 10 g

Dietary fibre 4 g

Sodium 330 mg

Calcium 110 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.