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.
Reviewed by our expert panel 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 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.
Photographer: Wendy Fenwick
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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