Salad:
150g rice vermicelli noodles
1 small handful mint leaves, roughly torn
1 small handful coriander leaves, roughly torn
1/2 small red onion, thinly sliced
1 small unripe (green) mango, peeled and chopped
1/2 lebanese cucumber, halved and thinly sliced
1/2 cup crushed peanuts
Dressing:
2 limes, juice and grated zest
2 tbsp grated palm sugar
2 tbsp rice wine vinegar
1 stem lemongrass (white part only), finely chopped
1 red chilli, seeded and finely chopped
2 kaffir lime leaves, shredded
Place the noodles in a heatproof bowl, cover with boiling water and allow to soak until tender. Drain, rinse under cold water and transfer to a serving bowl.
Next add in the cucumber, mint, coriander, onion, mango and half the peanuts and toss well to combine.
Whisk the dressing ingredients together and pour over the salad, tossing to combine. Top with the remaining peanuts and some extra coriander and mint.
Serves 4.
1 comment:
This guinea pig was suitably impressed. Delicious Peet!
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