August 5th, 2010


Asian Salad

After making ricepaper rolls for dinner one night, I was left with far too much vermicelli and the SO had to spend a couple of days in Melbourne. So what's a girl to do with too much food?

Time to shake things up, or in this case, toss it up.

  • Vermicelli, soaked in hot water until soft and drained
  • Lettuce, sliced (I prefer Romaine)
  • Carrot, grated
  • Fresh coriander, chopped
  • Tinned tuna, flaked and preferably in spring water (prawns, chicken, duck or sliced/minced pork will work too)
  • Chopped peanuts (optional)

  • 1 tablespoon sweet chilli sauce
  • 1 teaspoon fish sauce
  • 1 tablespoon water

  1. Toss all the salad components together in a bowl. If you're especially hungry, go heavy on the vermicielli and grated carrot.

  2. Stir all the dressing ingredients together in a small bowl. Zap in a microwave if you prefer a touch of warmth and pour over the salad. Serve immediately.