I made this salad for one of the last days we spent down at the lake this past summer. It was quick easy and everybody loved it and on a cold winters night when I’m wanting a little taste of summer this is perfect. I have literally whipped it up after swimming lessons. It could served hot or cold. I like it cold but anyway would be nice.
- What you will need for the salad
- 125g (4oz) cooked according to the packet rice noodles
- ½ cucumber
- 150g (5oz) leftover cooked chicken, shredded
- 1 medium carrot, cut into thin matchsticks
- 3 sprigs mint, leaves chopped, plus a few more for garnish
- 1 quarted tomato
- large handful beansprouts
- 50g (2oz) salted peanuts, roughly chopped, to serve
- What you will need for the dressing
- ½ lime, zested and juiced
- 2tbsp soft brown sugar
- 2tbsp rice vinegar
- 2tbsp fish sauce
- 1 long red chilli, deseeded, finely chopped (plus sliced extra thin for garnish)
Cook noodles according to the packet. Drain and allow to cool for a few minutes. Mix the remaining salad ingredients together with the exception of the peanuts. Toss all salad ingredients together with noodles. Mix the dressing in a separate bowl combining all the ingredients.
Pour dressing all over the salad and top with peanuts.
Done.
** You could alternate the chicken for prawns or have both..and add any vegetables you like. I have made it with finely sliced asparagus**
