Coriander and chicken vermicelli salad

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

Total cost: $ 20.36 / $ 5.09 per serve

(at time of publication)

Ingredients

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

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.
In a small bowl whisk together dressing ingredients. Add to noodles and toss through, along with all remaining ingredients except nuts.
Divide among serving bowls. Scatter over nuts and serve.