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SINFULLY GOOD SALADS

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Tomato Salad
Cucumber Salad
Fennel Salad with Orange & Honey Mustard Vinaigrette
Vietnamese Kohlrabi and Carrot Salad
Vietnamese Bun Cha (Pork Noodle Salad)
Vietnamese Prawn Noodle Salad
Vietnamese Prawn and Pomelo Salad
Japanese Cucumber Umeboshi Salad with Cashew Crunch
Thai Mango Salad
Thai Green Pawpaw Salad (Som Tam)
Thai Lemongrass Pork Vermicelli Salad
Burmese Ginger and Peas Salad
Crispy Salmon and Chilli Syrup Salad
Korean Mung Bean Jelly Noodle Salad With Vegetables (Tangpyeongchae)
Hot & Sour Chinese Coleslaw
Moroccan Tomato & Preserved Lemon Salad
Warm Freekeh Salad with Preserved Lemon
Caesar Dressing
Ceviche Seafood Salad
Christmas Rice Salad


Tomato Salad (Refreshing and the garlic makes it extra tangy - Prepare 1 hour ahead of meal)

Ingredients:

  • 2 sliced tomatoes
  • 1/2 red onion (thinly sliced and chopped)
  • 1 clove of garlic (crushed)
  • 4 tablespoons of vinegar
  • pepper and salt
Instructions:
  • Throw the tomatoes and red onion in a salad bowl
  • Mix garlic, vinegar, salt and pepper together, then pour over tomatoes and onion
  • Mix salad and let sit in fridge for an hour


Hungarian Cucumber Salad (Refreshing and Garlicky)

Ingredients:

  • 1 long cucumber
  • 1/2 cup of light sour creme (regular sour creme in Canada)
  • 3 tablespoon of white vinegar
  • 1 clove of garlic
  • 1 teaspoon of sugar
  • 1 teaspoon of paprika
Instructions:
  • Slice the cucumber very thinly, using a mandolin if you have one, and place in salad bowl.
  • In a cup, mix sour creme, vinegar, crushed garlic, sugar and paprika
  • Pour dressing on cucumbers, mix salad and let sit in fridge for at least 20 minutes


Fennel & Apple Salad with Orange, Lemon & Honey Mustard Vinaigrette (Fresh, Crunchy and Zesty)

Ingredients (Salad):

  • 1 Fennel Bulb
  • 1 Granny Smith Apple
  • Optional : Toasted Walnuts and/or Peeled Bite-sized / Half Orange Segments
Ingredients (Dressing):
  • 1/2 Lemon, juice
  • 1/2 Orange, juice
  • 1 tbsp of Honey Mustard
  • 2 tbsp of Olive Oil
  • Salt & Pepper to taste
Instructions:
  • Cut the Fennel in half and cut out the core from the bottom. Slice each half of fennel thinly (using a mandolin if you have one).
  • Prepare the dressing - mix all dressing ingredients. Taste to ensure proper balance and adjust as needed.
  • Peel and cut green apple in small matchstick (if you have the proper kitchen tool) or into small cubes or half thin slices.
  • Mix the apples in the salad immediately to prevent browning.
  • Serve with chopped toasted walnuts and/or half Orange Segments for extra flavour (optional).


Vietnamese Kohlrabi and Carrot Salad

Ingredients:

  • 1 Large Kohlrabi, thinly shredded
  • 1 Large Carrot, thinly shredded
  • 50ml Rice Vinegar
  • 2 tbsp Sugar
  • 1 Large Red Chilli, sliced
  • 2 Garlic Cloves, finely chopped
  • 1/3 tsp Salt
  • 3 tbsp Chopped Coriander
  • 3 tbsp Chopped Long Coriander
  • 3 tbsp Chopped Vietnamese Balm or Mint
  • 100g Toasted Peanuts, coarsely chopped
  • 20g Toasted Sesame Seeds
Instructions:
  • Soak shredded kohlrabi and carrot in boiling water and drain immediately, then squeeze gently to remove remaining water.
  • Combine kohlrabi, carrot, vinegar, sugar, chilli, garlic and salt. Set asie for 15 mins.
  • Toss coriander, long coriander and vietnaese mint into kohlrabi mixture.
  • Transfer the veggie mixture to a dish and sprinkle with peanuts and sesame seeds.


Prawn and Pomelo Salad

Serves 6
Prep Time : 30 mins. Cooking Time : 2 mins.

Ingredients for the Salad:

  • 250g Fresh Medium Prawns, peeled and deveined
  • 1/2 - 1 Pomelo, segments peeled, skin removed and separate the fleshy bit inside
  • 1 Carrot, cut into matchsticks
  • 1/4 Cup Mint Leaves, chopped finely
  • 1/4 Cup Coriander Leaves, chopped finely
  • 1/4 Cup Roasted Peanuts
  • 2 tbsp Fried Shallots
Ingredients for the Dressing:
  • 2 tbsp Fish Sauce
  • 1.5 tbsp Fresh Lime Juice
  • 1 tbsp Water
  • 1.5 tbsp Sugar
  • 1 Small Clove Garlic, crushed smoothly
  • 1 Red Thai Chilli, chopped
Instructions:
  • Boil, in a small saucepan, the salt and 2.5-3 cups of water.
  • Add the prawns and cook until they become translucent. Remove them from the water immediately and set aside to cool.
  • Once cool, cut each of the prawns in half to form two short lengths.
  • Prepare the dressing by combining all the dressing ingredients in a small bowl, stirring to dissolve the sugar.
  • When ready to serve, toss together pomelo flesh, prawns, remaining salad ingredients and the dressing. Top with extra coriander leaves and chopped peanuts.



Japanese Cucumber Umeboshi Salad with Cashew Crumble

Serves 4-6

Ingredients for the Salad:
  • 4 Medium Cucumbers
  • 2 Umeboshi Plums, deseeded and chopped to turn them into a paste
  • 1 tbsp Brown Rice Vinegar
Ingredients for the Cashew Crumble:
  • 1 Clove Black Garlic (if not avail regular garlic ok), crushed and minced finely
  • 1 tsp Fish Sauce
  • 1 tsp Long Red Chilli Pepper, deseeded and minced finely
  • 1/2 Cup Raw Cashew pieces, roughly chopped
  • 1 tbsp + 1 tsp toasted sesame seeds
  • 1 Sheet of Unseasoned Nori (8x7 inches), cut into thin strips 2 inches long by 1mm wide.
  • 1 tbsp Sesame Oil
Instructions:
  • Preheat the oven to 375F / 190C
  • Prepare a baking tray with a lining of FOIL.
  • Using a mortar and pestle, make a paste our o the garlic, fish sauce and chilli.
  • In a medium-sized bowl combine the chopped cashews, the sesame seeds, nori threads and garlic paste.
  • Toss to combine as evenly as possible.
  • Coat the foil lining with sesame oil and spread the nut mixure out onto the foil.
  • Toast it for about 10 min, until the nuts start to brown. Set aside to cool.
  • Meanwhile, prepare the cucumbers by removing every other strip of skin with a vegetable peeler.
  • Cut the cucumber in half lengthwise. Scoop out and discard seeds.
  • Cut the cucumbers into short 1cm-thick slices and place them in a large bowl.
  • Mix umeboshi paste and vinegar with cucumbers. Toss to coat evenly.
  • Top salad with cooled crunchy cashew topping. Toss gently to combine and serve immediately to keep the crunch fresh.



Thai Mango Salad

Ingredients:

  • 2 Fresh Kaffir Lime Leaves, Chiffonade slice
  • 2 Cups Shredded Green Mango or Papaya (preferably matchstick-style)
Ingredients for the Dressing:
  • 2 tbsp Palm Sugar, Grated
  • 1.5 tbsp Lime Juice
  • 1.5 tbsp Fish Sauce
  • 1 tsp Tamarind Paste
  • 3 tbsp Roasted Peanuts
  • 2 Garlic Cloves, minced
  • 1/4 tsp Salt
  • 1/2 Birdseye Chili, minced (or 1 long red chilli)
Instructions:
  • Mix together wet ingredients from the Dressing and let sit.
  • Pound peanuts, garlic, salt and chilli in a mortar and pestle until coarse. Add to the wet ingredients mixture.
  • In a large bowl, toss dressing on shredded mango and kaffir leaves to coat well. Let sit in the fridge for at least 10 minutes before serving.



Thai Green Pawpaw Salad (Som Tam)

Ingredients:

  • 4 tbsp Palm Sugar
  • 2.5 tbsp Fish Sauce
  • 2 tbsp Tamarind Paste
  • 4 tbsp Lime Juice
  • 1 Garlic Clove, crushed and minced
  • Salt
  • 1 Red Chilli, minced
  • 3 tbsp Roasted Peanuts
  • 8 Cherry Tomatoes, halved or quartered
  • 4-8 Snake Beans, chopped into short 2.5cm segments
  • 1 Green Pawpaw, julienned
Special Equipment:

  • Mortar & Pestle
Instructions:
  • In a large bowl, prepare the dressing, by combining the palm sugar, fish sauce, tamarind paste and 3 tbsp of lime juice (saving 1 tbsp for later use).
  • Using the mortar & pestle, crush the garlic clove with some salt, then add the chilli, roasted peanuts and the remaining 1 tbsp of the lime juice. You should have a coarse paste.
  • Add the cherry tomatoes and snake beans to the mortar. Very lightly bruise them to infuse the paste flavours.
  • In a large bowl, combine the julienned green pawpaw, the paste mixture and the dressing. Gently toss to coat.
  • Place in the fridge to chill for 30-60 mins before serving to give some time for the pawpaw to absorb the dressing and paste flavours.



Thai Lemongrass Pork Vermicelli Salad

Serves 2.

Ingredients:

  • 400g Pork Neck, thinly sliced
  • 1 Stick of Lemongrass (bulb end, blended finely)
  • 1 tsp Garlic
  • 1 tsp Sugar
  • 1 tsp Fish Sauce
  • 100g-200g Thin vermicelli rice noodles
  • 3 small red shallots, thinly chopped
  • 3 tbsp Coriander Leaves, roughly chopped
  • 2 tbsp Peanuts or Cashews, roasted and lightly crushed into granules
Ingredients (Apple kimchi for the salad):

  • 1 tbsp Gochujang
  • 1 tsp Fish Sauce
  • 1 tsp Rice Wine Vinegar
  • 1 tsp Sugar
  • 1 tsp Garlic, minced
  • 1 tsp Sesame Oil
  • 1 Apple, julienned with peel on (prepare when needed)
  • Cucumber, julienned with peel on (prepare when needed)
Ingredients (Nuoc Cham Dressing):

  • 2 tbsp Water
  • 2 tbsp Fish Sauce
  • 2 tbsp Sugar
  • 2 tbp Rice Wine Vinegar
  • 1 tsp Fresh Chilli
  • 1 tsp Fresh Ginger
Instructions:
  • In a glass bowl, combine pork neck slices, minced lemongrass, garlic, sugar and fish sauce.
  • Set aside for 30 mins to marinate.
  • In a separate bowl, make the apple kimchi sauce by combining the gochujang, fish sauce, rice wine vinegar, sesame oil, garlic, sugar. Set aside.
  • Then create nuoc cham dressing. In a small bowl, blend the water, sugar, vinegar, fish sauce, chilli and ginger. Set aside.
  • In a small sauce pan, over medium heat, bring water to a boil and cook the vermicelli noodles for 2 mins. Drain and set aside.
  • Julienne the apple and cucumber and mix them in the kimchi sauce. Set aside.
  • In a hot wok, over medium-high heat, place oil and once hot, cook marinated pork (let sit for 2 mins before moving). Cook for a total of about 5 mins, until just done. Remove from wok.
  • To assemble, in a large bowl, combine vermicelli, cooked pork, apple kimchi, coriander, shallots and crushed nuts.
  • When ready to eat, mix in nuoc cham dressing.



Korean Mung Bean Jelly Noodle Salad With Vegetables (Tangpyeongchae)

Serves 6-8.

Ingredients:

  • 1/2 Cup Mung Bean Flour
  • 2 tbsp Vegetable Oil
  • 1 Egg, lightly beaten
  • 4 Fresh Shiitake Mushrooms, caps only, thinly sliced
  • 1/3 Cup Soy Sauce
  • 2 tsp Rice Vinegar
  • 2 tbsp Red Pepper Powder (Gochugaru)
  • 1 Green Onions, thinly sliced diagonally
  • 1 Garlic Clove, minced
  • 1/3 Cucumber, cut into thin strips
  • 1/3 cup Daikon (White Radish), cut into thin strips
  • 3 Red Radishes, thinly sliced
  • 2 tsp fresh ginger, slivered
  • 1/2 Cup Mung Bean Sprouts
Instructions:
  • In a medium saucepan, stir 3 cups cold water into the mung bean powder.
  • Set the saucepan over medium-high heat and cook for 3-4 mins, stirring, until the mixture thickens and becomes nearly translucent.
  • Pour the mixture into a loaf pan to set. Let cool at room temperature for about 1 hour until completely solidified.
  • Meanwhile, in a nonstick skillet over medium-high heat, add 1 tbsp oil. Once hot, add the lightly beaten egg, tilting the pan around so the egg covers the surface in as thin a layer as possible.
  • Cook for about 1 min until the egg is just set, then carefully flip the omelette over and cook for another minute. Slip the omelette onto a separate plate to let it cool to room temperature.
  • Returning to the empty skillet, place it over medium-high heat and add the remaining 1 tablespoon oil.
  • Then add the sliced mushrooms, stirring occasionally, for 6 mins until browned and softened. Set aside to cool to room temperature.
  • Slice the cooled egg omelet into thin ribbons and set aside.
  • Turn the mung bean jelly out of the loaf pan onto a cutting board.
  • Cut the jelly into long slices, as thin as possible, then cut each slice lengthwise to make long thin noodles.
  • In a large salad bowl, whisk together the soy sauce, vinegar, red pepper powder, green onion slices and garlic.
  • Then add the mung bean noodles, cucumber, radishes, ginger and bean sprouts to the bowl and toss gently to combine.
  • Garnish the noodles with the reserved egg ribbons and shiitakes.



Caesar Dressing (Standard but delish fare)

Ingredients:

Instructions:
  • Mix oil, lemon juice, garlic, sugar, and worcestshire sauce into a closable jar. Screw jar shut tight and shake vigourously to mix well
  • Lightly mix 1 egg and pour over cut lettuce. Stir well to coat greens
  • Sprinkle parmesan, salt, mustard, and pepper over coated lettuce. Mix well
  • Pour dressing on top of salad. Mix well
  • Add/Mix-in croutons, bacon bits and/or more parmesan, if desired


Cheviche Seafood Salad (Fantastically Refreshing)

Ingredients:

  • 1/2 Pound Scallops
  • 1 Pound Calamari
  • 1/2 Pound Octopus
  • 4 Cups of Water
  • 2 1/2 Cups Fresh Lime Juice
  • 1 Large onion
  • 2 Tablespoons light soy sauce
  • 2 Large Cucumbers, Peeled, Seeded and cut into half moons
  • 1 Yellow Pepper
  • 1 Bunch Fresh Coriander, Chopped
  • Salt & Pepper to taste
Instructions:
  • Combine water, lime juice, onion and soy sauce to make a marinade
  • Add the seafood, chopped in small cubes, and refrigerate for about 30 minutes
  • Add the cucumbers, peppers, dill and salt & pepper and serve



Hot & Sour Chinese Coleslaw (Zingy!)

Serves 4.

Ingredients :

Instructions:
  • In a large bowl, place the shredded chinese cabbage, bean sprouts, spring onions, mint leaves and coriander leaves.
  • In a separate bowl, prepare the dressing by combining rice vinegar, sugar, soy sauce, ginger, chilli powder and white pepper.
  • When ready to serve, pour the dressing over the greens. Toss to coat.



Moroccan Tomato & Preserved Lemon Salad

Serves 6.
Prep time : 10 mins

Ingredients (Salad):

Ingredients (Dressing):
  • 1/3 Cup Lemon Juice
  • 2 tbsp Olive Oil
  • 1 tbsp Preserved Lemon Rind, finely chopped
  • 1 tbsp Flat-leaf Parsley, finely chopped
  • 1 Clove Garlic, crushed
  • 1/2 tsp White Sugar
  • 1/4 tsp Ground Cumin
  • Pinch Sweet Paprika
Instructions:
  • Make the lemon dressing by combining all ingredients and whisking the mixture to blend it well.
  • In a large bowl, combine tomato halves, onion slices, chopped coriander and dressing.
  • Place in the fridge for at least 30 mins before serving for a nice cool salad. Toss again before serving.



Warm Freekeh Salad with Preserved Lemon

Ingredients:

Instructions:
  • In a large bowl, mix the freekeh, preserved lemon, quince, lemon juice, oil and mint.
  • If using the pancetta, pan fry in a hot pan with a drizle of oil until crispy. Drain on absorbent paper.
  • Dollop ricotta on top of freekeh and serve with crispy pancetta if using.



Christmas Rice Salad

Serves 8

Ingredients:

  • 1.5 Cups Rice Blend
  • 2 1/4 Cups Apple Juice
  • 1 Cup Dried Cranberries
  • 1.5 Cups Boiling Water
  • 1 Red Apple
  • Juice of 1 Lemon
  • 150g Baby Spinach
  • 3/4 Cup Flaked Almonds, toasted
  • 100g Danish Fetta, crumbled (optional)
Ingredients (Honey Mustard Vinaigrette):
  • 1/2 Cup Extra Virgin Olive Oil
  • 3 1/2 tbsp Mustard (Dijon or other)
  • 1/3 Cup Honey
  • 1/4 Cup Lemon Juice
  • 1 Garlic Clove, crushed and minced
Instructions:
  • Rinse rice through a sieve until water runs clear. Set aside.
  • In a medium saucepan over medium-high heat, place 1 cup of cold water, rice, apple juice and a pinch of salt.
  • Cover and bring to a simmer. Then reduce heat to medium-low. Cook for 30 mins until the liquid is absorbed and rice is tender.
  • Remove from heat and set aside to cool for 10 mins. Then transfer the rice to a bowl and let cool fully.
  • Meanwhile, in a heat proof medium sized bowl, place cranberries and boiling water. Set aside for 10 mins until cranberries are plump. Then drain and add to the rice.
  • Make the honey mustard vinaigrette by combining all ingredients in a glass and stirring rapidly with a fork or whisk to emulsify. Taste and adjust flavours with extra salt, pepper or lemon juice, as needed.
  • Core the apple. Keep the peel on. Cut into 1cm cubes or julienne. Toss with lemon juice to coat evenly then add to cooled rice mixture.
  • Add spinach and 3/4 of the almond flakes to the rice. Toss gently to combine.
  • Top salad with crumbed feta and remaining almond flakes. Serve with vinaigrette on the side.



Burmese Ginger and Peas Salad (A Crunchy Odd but Tasty Alternative to Regular Salads)

Ingredients:

Instructions:
  • Place the split peas in a saucepan and the fava beans in a second pan. Add enough water to each pan to cover these vegetables by about 1 inch.
  • PEAS: Bring to a boil at medium heat, then simmer for 15 mins until slightly tender.
  • FAVA: Bring to a boil at medium heat, then simmer for 20 mins until their skins can be peeled off - maybe as long as 20 mins. Reserve water in the pan. Remove the skins off fava beans and return beans without the skins to water. Bring to a boil and then simmer for 20 mins longer until tender.
  • In a wok or saucepan, pour in oil to 1 inch in depth and heat to High (ready for frying). Carefully add the split peas to the hot oil and fry until golden brown and crisp, 3-4 mins. Transfer peas to paper toweling to drain well. Add fava beans, and fry until golden brown and crisp, 4-5 mins. Drain on paper towel. Fry and drain the peanuts in the same way (they should cook in 2-3 mins). Set aside.
  • In a bowl, combine the lime juice, ginger juice, fish sauce, garlic, and salt to taste; mix well. Set aside.
  • A FEW mins before serving, combine the green and purple cabbages and mound in the center of a serving plate. Arrange the fried peas and beans and peanuts, pickled and fresh ginger, shallots, and sweet pepper-chile mixture in separate mounds around the cabbage. Pour the lime dressing over the top.
  • At the table, toss the ingredients together to combine well before serving. Offer lime wedges for squeezing over individual portions.



Crispy Salmon and Chilli Syrup Salad

Serves 4.

Ingredients:
  • 1/4 Cup Shredded Coconut
  • 2 Skinless Salmon Fillets
  • Sea salt to season
  • 1 tbsp Rice Flour
  • Vegetable oil to shallow fry
  • 1 Granny Smith apple, peeled, cored and julienned
  • 1/2 cup Mint leaves, chopped
  • 1/2 cup Thai basil leaves, chopped
  • 1/2 cup Coriander leaves, chopped
  • 1 Asian shallot, diced
  • 1 Long red chilli, deseeded and chopped finely
Ingredients (Chilli Syrup):
  • 100g Palm Sugar
  • 1 tbsp water
  • 2 tsp Fish sauce
  • 1 Lemongrass stalk, white part only, bruised
  • 1/4 tsp Chilli flakes
  • 1 tbsp Lime juice
Instructions:
  • Make the chilli syrup by placing, in a small saucepan, over medium-high heat the sugar, water, fish sauce, lemongrass and chilli.
  • Cook stirring, for 2 mins until the sugar dissolves. Set aside to cool. Stir in the lime juice. Set aside.
  • Dry toast the shredded coconut over medium heat, until golden. Set aside in a bowl to cool.
  • Slice each salmon piece in half vertically to make 4 long pieces.
  • Season each with salt and coat with rice flour. Shake off any excess.
  • Heat a pan with 0.5cm deep oil over medium-high heat.
  • Once hot, cook coated salmon for 2-3 mins, turning salmon over until golden on all sides and the fish starts to flake.
  • Drain on drying rack. Set aside to cool.
  • Fry diced shallots. Transfer to paper towel to drain.
  • Combine all ingredients into large bowl, including 1/4 cup of the chilli syrup and breaking up salmon into bite sizes but excluding the fried shallots.
  • Drizzle each serving with the fried shallots and a little more chilli syrup on top.


Vietnamese Bun Cha (Pork Noodle Salad)

Serves 4
Overnight marinating needed
Note : recipe can get quite salty so it has been adjusted accordingly. Suggest sticking to ingredient proportions.

Ingredients (Marinade):

  • 3 tbsp Fish Sauce
  • 2 Spring Onions, chopped
  • 2 tsp Soy Sauce
  • 2 Large Golden Shallots, diced finely
  • 4 Cloves Garlic, crushed and minced
Ingredients (Salad Assembly):

  • 500g Pork Belly, thin slices
  • 500g Cooked Thin Rice Noodles, drained and set aside
  • 200g Beansprouts
  • 1 Baby gem lettuce, chopped finely
  • 1/2 Cup Thai Basil leaves, chopped + extra for serving
  • 1/2 Cup Vietnamese Mint leaves, chopped + extra for serving
  • 1/2 Cup Coriander leaves, chopped + extra for serving
  • 1/2 Cup Peanuts, roasted, skins removed and crushed to a rough crumb + extra for serving
  • 1 Carrot, julienned + rice wine vinegar + sugar for pickling
Ingredients (Dressing):

  • 2 tbsp Fish Sauce
  • 2 tbsp Rice Wine Vinegar
  • 2 tbsp Sugar
  • 1/2 Cup Water
  • 1 Red chilli, deseeded and chopped as finely as desired
  • 2 Garlic Cloves, crushed and minced finely
  • 1 tbsp Lime Juice
Instructions:
  • You could prepare pickled carrots as well at least 30 mins ahead, preferably overnight.
  • In a large bowl, make the marinade by combining the fish sauce, spring onion, soy sauce, shallots and garlic.
  • Add the pork, toss to coat then marinate in the fridge for at least 2 hour or preferably overnight.
  • When ready to serve, combine in a small saucepan, over medium heat, all the dressing ingredients and bring mixture to a boil. Remove from heat and set aside to cool.
  • In a frying pan or on the BBQ, cook the marinaded pork for a few minutes on each side until cooked through. Set aside to cool a little.
  • In a large bowl, assemble the remaining salad ingredients, toss dressing through.
  • Serve garnished with peanuts and herbs.



Vietnamese Prawn Noodle Salad (Power-packed with fresh flavours)

Serves 6
Prep : 20 mins

Ingredients:

The Salad :

The Dressing :
  • 3 tbsp Brown Sugar
  • 3 tbsp Fish Sauce
  • 1/2 Cup Lime Juice
  • 1-2 Small Red Chili, finely chopped
  • 2 Small Garlic Clove, crushed
Instructions:
  • Heat up a frying pan with a little oil (1 tbsp) until nice and hot. Then sautee the prawns for only a couple minutes, stirring frequently and ensure they are cooked on both sides, until the prawns are no longer translucent. Take them off the heat immediately as they will keep cooking for a min or two. Set aside to cool.
  • Place noodles into a large heatproof bowl and cover with boiling water. Stand for 5 mins then drain into a colander. Rinse immediately under cold running water and then drain well.
  • Use carrot peeler to cut length-wise thin slices of carrots, cucumbers and capsicum.
  • Squeeze out remaining water from noodles and then transfer noodles to a large serving dish. Add vegetable slices, cooled prawns, herbs and bean shoots.
  • Combine the dressing ingredients in a small bowl and mix well. Just before serving, drizzle over salad and toss well to combine. Sprinkle the cashews over the top, to serve.


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