Coriander and chicken vermicelli salad

Author: Nadia Lim

Photographer: Wendy Fenwick

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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

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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