Recipes
Rainbow rice noodle salad
Season :Sping/ Summer
Servings :4
Diet :Gluten free, Vegan when you replace the fish sauce for soy sauce or tamari and the honey for brown sugar
Time :30 minutes
Difficulty :Easy
This Asian rice noodle salad is fresh, sour, salty and sweet at the same time because of the delicious dressing. Tip: add fried prawns, grilled or poached chicken or fried tempeh.
INGREDIENTS
- 135 gr. rice noodles
- 1 yellow bell pepper
- 1 red bell pepper
- 200 gr. cabbage (red cabbage, pointed cabbage etc.)
- 1/2 cucumber
- 2 spring onions
- 200 gr. carrot
- A bunch of dill or mint
- A bunch of coriander
- 100 gr. cashew nuts
Dressing
- 2 limes
- 4 tbsp. sesame oil
- 3 tbsp. fish sauce
- 2 tbsp. honey
- 1 red chilli pepper
- Small clove of garlic
PREPARATION
- Bring a pan of water to the boil and prepare the rice noodles according to the packacge. Then drain and rinse with cold water.
- Cut the bell peppers, spring onions and cabbage into very thin strips. Halve the cucumber, scoop out seeds and cut into half-moons and grate the carrots on the largest setting of a box grater. Roughly chop the dill (or mint) and coriander and add everything to the rice noodles.
- Roast the cashew nuts a few minutes in a dry frying pan, shaking them regularly. Chop them coarsely and add to the salad.
- For the dressing, mix together the juice of the limes, the sesame oil, fish sauce, honey, a finely chopped red chilli pepper (with seeds) and a grated clove of garlic.
- Pour the dressing over the salad and mix very well. Taste the salad and add extra lime juice, fish sauce or sesame oil if necessary.
- Serve the salad cold or at room temperature with, for example, pulled chicken breast, fried prawns or fried tempeh.
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