Gluten, dairy, nut and egg free
INGREDIENTS:
Salad:
- 1 x 250g packet rice noodles
- 1 cucumber, sliced in half lengthways and then sliced
- 4 green shallots
- 1 carrot, grated
- 1 red capsicum, diced
- ½ Oak leaf lettuce, shredded
- 12 cherry or grape tomatoes, cut in half
- 12 snow peas, sliced
- ½ Cup coriander, chopped
- ½ Cup mint, chopped
Dressing:
- 2 cloves garlic, crushed
- 1 long red chilli finely diced
- 2 ½ Tbsp. coconut sugar
- 2 Tbsp. fish sauce
- 3 Tbsp. white vinegar
- 2 tsp. sesame oil
- 1 tsp. gluten free soy sauce
METHOD:
- Cook noodles as per packet instructions. Rinse with cold water to cool them down and allow them to sit and cool fully while you prepare the vegetables.
- Lay the lettuce on the bottom of a large glass or ceramic bowl. Place the noodles on the lettuce.
- Add the rest of the vegetables and herbs on top of the noodles. Pour the dressing over the top and give all the ingredients a light toss to coat it all in the dressing.
- Serve by itself or you can add it to some meat if you like.
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