Ingredients
- 300 g boneless, skinless salmon portions
- 200 g brown rice vermicelli
- 2 large carrots, peeled, finely shredded
- 1 large continental cucumber, halved lengthways, deseeded, finely shredded
- 4 green shallots, thinly sliced
- 1 cup fresh coriander leaves
- 1 cup fresh mint leaves, roughly torn
- ⅓ cup coarsely chopped unsalted roasted cashews
Dressing
- ¼ cup lime juice
- 1½ tablespoons salt reduced soy sauce
- 1 tablespoon sunflower oil
- 1 tablespoon brown sugar
- 3 teaspoons crushed chilli paste
Method
Step 1
Prepare noodles as directed on packet. Drain, rinse under cold water, then drain well. Roughly cut into shorter lengths with kitchen scissors.
Step 2
Heat a medium non-stick frying pan over a medium-high heat. Add salmon and cook for 3-4 minutes on each side (or cook in an air fryer at 180 °C for 8-10 minutes), until cooked to your liking. Transfer to a plate. Cool slightly, then break into small flakes.
Step 3
To make dressing, whisk all ingredients in a small bowl until well combined
Step 4
Combine noodles, salmon, carrot, cucumber, shallots and herbs in large bowl. Add half the dressing and toss to coat. Sprinkle with cashews. Drizzle over remaining dressing to serve.
Tips
- A strip slicer or julienne slicer makes it easy to shred carrot and cucumber into thin strips. You’ll find them at specialty kitchen shops and online.
- For authentic Vietnamese flavour, replace regular mint with Vietnamese mint. Available from Asian grocery stores.
- Any leftover salad will keep in a container in the fridge for up to 2 days.
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