Summer Noodle Salad

Gather Magazine: Asian Noodle Summer Salad

This beautiful, light salad is inspired by South East Asian flavours, a favourite style of our Food Editor, Chantelle Campbell. The perfect side to a Summer BBQ and a delicious vegetarian option. While this salad is filling on it’s own, if you’d like to make this a larger meal, it’s perfectly paired with poached chicken or some grilled prawns, fresh from the hot plate.

“For a real flavour burst, prepare this in advance and leave covered in the fridge for at least an hour. I love using bright colours in this salad, adding different coloured capsicums is a great way to achieve this” says Chantelle.

Vegetarian / Vegan / Dairy Free / Gluten Free

Ingredients:
  • 1 small packet vermicelli noodles (In a bowl pour over warm water sit for 20mins then drain) to soften
  • 1 cup carrot, grated or thinly sliced
  • 1 cup capsicums, thinly sliced
  • 1 fresh chilli, chopped (optional)
  • 1 cup fresh coriander, chopped
  • 1/2 cup roasted cashew nuts
  • 1 spring onion, thinly sliced

Dressing:
  • 4 Tablespoons fresh lime juice
  • 1 Tablespoon sesame oil
  • 2 Tablespoon soy sauce
  • 2 Tablespoon sweet chilli sauce
  • 1 Tablespoon freshly grated ginger
  • 1 crushed garlic clove
  • 1 Tablespoon fish sauce (omit for Vegan / Vegetarian option)

Method:

Mix the dressing together and pour over drained vermicelli noodles, mix and leave in fridge for 1 hour. Then mix the rest of the vegetables through serve in a large bowl garnish with roasted cashew, coriander and fried shallots.

Also try adding fresh chopped pineapple and fresh mint (lovely fresh summer option).

Enjoy!

Gather Magazine: Asian Noodle Summer Salad

Recipe by Chantelle Campbell, Photography & Styling by Jessica Whiting

Products Shown: Small bowls, from Claybird Ceramics. Large serving bowl and napkins, stylists own. Bowls with blue glaze, from Kmart. Brass salad servers, from Superette. Brass cutlery, from The Warehouse. 



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