This is the perfect healthy summer salad! If you don't like prawns you can swap them with some grilled chicken, or tofu for a vegetarian version instead. I love eating these types of salad's when I eat out, so it's great to be able to make them at home so easily.
100g peeled, cooked prawns, deveined
60g rice vermicelli noodles, uncooked
1 spring onion, finely sliced
50g alfalfa sprouts
½ medium carrot, cut into thin matchsticks
¼ medium red capsicum, cut into thin strips
¼ medium yellow capsicum, cut into thin strips
50g snow peas, finely sliced
15g peanuts, roughly chopped
20ml lemon or lime juice
1 tsp sesame oil
1 tsp fish sauce
¼ tsp freshly grated ginger
½ tsp honey
¼ long red fresh chilli, thinly sliced
½ tbsp fresh coriander, chopped
½ tbsp fresh mint, chopped
1. To make the dressing: combine the lemon or lime juice, oil, fish sauce, ginger, honey, chilli, coriander and mint in a bowl. Set aside.
2. To cook the vermicelli noodles: place the vermicelli noodles in a heatproof bowl and cover with boiling water. Leave for 10 minutes then loosen noodles with a fork. Drain and refresh under cold water. Drain well and place in a large bowl.
3. Add the prawns, onion, carrot, capsicum, snow peas and peanuts to the bowl with the noodles. Add the dressing, toss well to combine and serve.
Hope you enjoy this one!
Love, Kayla xx