Vietnamese-style Veggie Summer Roll Salad with Nuoc Cham Chay Dressing

: SERVES 2

This fresh and vibrant salad captures the essence of traditional summer rolls in a bowl. Perfect for a light lunch or side it also pairs well with grilled meats if you’d prefer.

INGREDIENTS

SALAD INGREDIENTS:

• 2 Nests of Rice Vermicelli Noodles, soaked
• 1⁄2 Carrot, julienned1⁄2 Red Pepper, julienned
• 80g Frozen Edamame Beans, cooked
• 2 Tablespoons Fresh Mint Leaves, finely chopped
• 2 Tablespoons Fresh Coriander Leaves, finely chopped
• 1⁄2 Avocado, sliced

DRESSING INGREDIENTS:

• 1 Garlic Clove, peeled and finely chopped
• 1 Red Chilli, deseeded and finely chopped
• 3 Tablespoons Tamari (Gluten-free Soy Sauce)
• 1 Tablespoon Hot Water2 Tablespoons Lime Juice 1 Tablespoon White Sugar

DIRECTIONS

Soak the rice vermicelli noodles according to the package instructions until soft. Drain and set aside.

Julienne the carrot and red pepper into thin strips.

Blanch the edamame beans in boiling water for 2-3 minutes until cooked then plunge them into a bowl of icy water. This will keep their fresh green colour and stop them from cooking further.

Finely chop the fresh mint and coriander leaves. Slice the avocado.

In a small bowl, combine the finely chopped garlic and red chilli. Add the tamari, hot water, lime juice, and white sugar. Stir until the sugar is completely dissolved and the dressing is well mixed.

In a large mixing bowl, combine the soaked rice vermicelli noodles, julienned carrot, julienned red pepper, cooked edamame beans, chopped mint leaves, and chopped coriander leaves. Toss gently to combine.

Pour the dressing over the salad. Toss the salad again to ensure everything is evenly coated.

Divide the salad between two serving bowls. Top each with sliced avocado. Serve immediately or save in the fridge for the next day – the flavours of the dressing would have had time to soak into the noodles.

Tip: The dressing recipe is just a guide. Adjust the amount of chilli, gluten-free soy, sugar and lime to your preference. It should be the right balance of sweet, salty, sour and spicy.