A perfect light Summer dish that's zesty, crunchy and packed full of flavour!
Ingredients
Salad
250 g vermicelli noodles
Small handful coriander leaves
Small handful mint leaves
1 chilli, deseeded and chopped
1 avocado, thinly sliced
1 carrot, cut into matchstick-sized pieces
150 g snow peas
100 g sprouts
1 small cucumber, cut into strips using a peeler
400 g prawns, cooked and peeled
Changing Habits Seaweed Salt to taste
Changing Habits Pepper to taste
Dressing
Juice of 1 lime
5 tbsp tamari (or coconut aminos)
1 tbsp sesame oil
Knob of ginger, finely grated
To serve
Lime wedges
1/4 cup roasted peanuts
Dried chilli flakes
Directions
1
Soak the vermicelli noodles in boiling water for approximately 5 minutes until soft. Drain and set aside to cool.
2
In a large bowl combine the rest of the salad ingredients.
3
Add the noodles to the salad and mix well.
4
Combine all of the dressing ingredients together in a small bowl and set aside.
5
Place the salad onto two plates and top with peanuts, dressing and chilli flakes. Serve with lime wedges.
Ingredients
Ingredients
Salad
250 g vermicelli noodles
Small handful coriander leaves
Small handful mint leaves
1 chilli, deseeded and chopped
1 avocado, thinly sliced
1 carrot, cut into matchstick-sized pieces
150 g snow peas
100 g sprouts
1 small cucumber, cut into strips using a peeler
400 g prawns, cooked and peeled
Changing Habits Seaweed Salt to taste
Changing Habits Pepper to taste
Dressing
Juice of 1 lime
5 tbsp tamari (or coconut aminos)
1 tbsp sesame oil
Knob of ginger, finely grated
To serve
Lime wedges
1/4 cup roasted peanuts
Dried chilli flakes
Loved this recipe, fresh and delicious. Ideal summertime meal