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.
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
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.