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

  • 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

  • 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)


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).


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. 

Gather Magazine Digital


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