Coriander and chicken vermicelli salad
Curries, Asian-style
1 ratingsRate

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

More weights & measures
  • 100g dried vermicelli rice noodles
  • 500g chicken breast, cooked, shredded
  • 1 ½ cups chopped fresh coriander
  • 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

    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 463cal

    • Kilojoules 1940kJ

    • Protein 24g

    • Total fat 26g

    • –Saturated fat 6g

    • Carbohydrates 35g

    • –Sugars 10g

    • Dietary fibre 4g

    • Sodium 330mg

    • Calcium 110mg

    • Iron 2mg

    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.
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    Author: Nadia Lim
    Photographer: Wendy Fenwick
    First published: Feb 2013

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