This flavourful Zesty Thai Noodle salad featuring cabbage salad with rice noodles and edamame is an easy and simple recipe and requires very little effort to create.
Serves 8
Preparation time 30 mins
Ingredients
- 1⁄2 cup edamame beans
- 500g packet of vermicelli rice noodles
- 200g coleslaw mix from supermarket, leave out the dressing
- 200g packet mixed leaves
- 1 cup snow peas, sliced on an angle
- 1 red capsicum, sliced
- 2 spring onion stems, chopped
- 1 avocado, sliced
- 1 large handful coriander, chopped with stalks
- 1 large handful of mint, removed from stem
- 1⁄2 cup of bean shoots
Salad dressing
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoons rice wine vinegar
- 1 tablespoon sweet chilli sauce
- 1 tablespoon coconut sugar (or normal sugar)
- Juice of 1⁄2 lemon
- 1⁄4 cup extra virgin olive oil
- 1⁄2 teaspoon fish sauce
Method
- In a bowl, pour boiling hot water over rice noodles and edamame. Sit for 5 minutes or until cooked. Drain well.
- In a separate serving bowl, add noodles, edamame, coleslaw mix, leaves, capsicum, avocado, spring onion, mint, coriander and snow peas and toss ingredients.
- Mix dressing ingredients in a jar and pour over salad. Toss well.
- Finish by laying bean shoots on top of salad. Serve with dressing.
(Dietitians Association of Australia)