Recipe Cuisine: Thai
Theme: Fast & Fab
Thai-Style Soy & Sesame Salmon Vermicelli Salad
By: Effie Mandas
Ingredients
- Salad 150 g rice vermicelli noodles
- 150-200 g smoked or cured salmon slices
- 4 radishes, thinly sliced
- 1/2 cucumber. thinly sliced
- 1 cup shredded carrot
- 1/2 cup shredded purple cabbage
- 2 spring onions, finely sliced
- 1/2 cup bean sprouts
- 1/4 cup sweet corn kernels
- 1/2 cup fresh coriander leaves
- 2 tbsp fresh mint leaves
- 1 tbsp toasted sesame seeds
- Soy Thai Dressing 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp rice wine
- 1 tbsp lime juice
- 1 tsp sesame oil
- 1 tsp honey or palm sugar
- 1 small garlic clove, minced
- 1/2 tsp grated fresh ginger
- 12 tsp chilli flakes or fresh chilli
Product used in recipe
- LEE KUM KEE - SALT REDUCED SOY SAUCE
- OBENTO - RICE WINE VINEGAR
Method
- Cook the noodlesPlace the vermicelli noodles in a bowl and cover with boiling water. Soak for 3-4 minutes until soft. Drain and rinse under cold water then set aside,
- Prepare the salad base In a large bowl combine the noodles, radish, cucumber, carrot, cabbage, corn, spring onions and bean sprouts.
- Make the dressing In a small bowl whisk together soy sauce, fish sauce, rice wine , lime juice sesame oil, honey, garlic, ginger and chilli until well combined
- Toss the salad Pour the dressing over the noodle mixture and gently toss so everything is evenly coated.
- Add herbs and salmon. Fold through the coriander and mint. Arrange the smoked salmon pieces around and through the salad.
- Finish and serve.Sprinkle with sesame seeds and serve immediately with chopsticks and extra lime on the side.
