One of those light and delightful summer dishes; our super- healthy salad is not only vibrant in colour but pops with zingy flavours from the chilli and lime too. Vietnamese cuisine uses a lot of fresh herbs too, and this dish is abundant with those verdant flavours, a wonderful complement to our Kiln Roast Smoked Salmon. Once you’ve done the chopping prep, this dish will take a few minutes to assemble.

Ingredients

2 packets of RR. Spink & Sons Kiln Roast Smoked Salmon

1 pack of rice noodles

1/4 white cabbage, finely shredded

1 large carrot grated

1 red pepper, sliced

1 red chilli, finely chopped

small handful of fresh mint leaves

½ packet of raw mangetout, shredded

A few coriander leaves, finely chopped

2 tbsp toasted peanuts, chopped

For the dressing:

2 tbsp sweet chilli sauce

2 tbsp fresh lime juice

2 tsp sesame oil

2 tsp fish sauce

2 tsp soy sauce

Method

To make the dressing:

Place all of the ingredients into a jar, screw on the lid and shake vigorously to emulsify.

For the salad:

Place all of the vegetables, rice noodles and herbs into a large bowl and mix to combine.  

Top with the salmon and peanuts.  Just before serving pour over the dressing.