This is a lovely salad that is great to make in advance and keep in the fridge for lunch or gatherings or to take to work for lunches or dinners. Its lovely for gluten free lunches and is dairy free too. Its a lovely light and somewhat refreshing so fab for summer lunches and get together with the girls. This is really flexible to so feel free to add our favourite veggies or add meat of fish into this if you like to change it up.
So you will need:
250g of rice noodles
1 cucumber, sliced thinly
1 handful of radishes, cleaned and sliced thinly
3 spring onions, cleaned and chopped
3 carrots peeled and then sliced with the vegetable peeler or thinly sliced.
1 chilli – deseeded and chopped
1 large bunch of corriander leaves chopped
1 handful of mint leaves chopped
juice of 3/4 limes
1 tbsp of fish sauce
1 tbsp of sesame oil
2 tsp maple syrup
- So soak your noddles in hot water or as per the instructions on the packet. Don’t overcook them as you do not want them to be to soggy and overcooked or slimy. Ocnce cooked rinse with cold water.
- Chop your vegetables finely, and place into a large bowl and toss together to mix with the noodles.
- Mix the dressing ingredients together in a bowl, this is the juice of the limes, the fish sauce, sesame oil, maple syrup, and whisk together, taste to ensure the balance is right and adjust where necessary
- Pour over the noodles and vegetables and toss together.