I love Asian noodle salads and Asian slaws so it made sense for me to create a hybrid version to carry the spicy lime dressing from Lucy’s Dressings. I’m keeping it seasonal but you could switch out the vegetables to whatever you like. It’s simple to prepare and just involves soaking some rice vermicelli noodles so virtually a no cooking involved dish. Perfect served on it’s own or with crispy tofu, grilled salmon or stir-fried chicken.
Ingredients (serves 2 – 4 depending on starter or main course)
150g vermicelli noodles
100g red cabbage, finely shredded
1 red pepper, deseeded and finely sliced
80g green beans, topped and tailed and cut in half
100g Tenderstem or sprouting broccoli, chopped into bite size pieces
3 spring onions, finely sliced
1 red chilli, deseeded and finely diced (optional)
15g coriander, roughly chopped
15g mint, leaves off the stalk
Lucy’s Dressings – lime and chilli flavour
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