Ingredients
The following ingredients have 4 Servings
- 5.5 oz vermicelli rice noodles
- 1 cup edamame (steamed and shelled)
- 1 1/2 cups coriander (cilantro) leaves (chopped)
- 1 cup mint leaves (chopped)
- 1 cucumber (halved, and finely sliced)
- 2 celery stalks (finely sliced)
- 3 radishes (finely sliced)
- 1 red onion (finely sliced)
- 1 cup fresh lychees (halved, seed and skin removed)
- 1/3 cup roasted and salted cashews (roughly chopped)
- CHILI-LIME DRESSING:
- 1/4 cup chilli jam
- 1/4 cup lime juice (around 2 limes)
- 1 tbsp soy sauce (gluten-free variety if needed)
- 1 tsp ginger (freshly grated)
- 1 clove garlic (grated)
Instruction
- Place vermicelli in a large bowl and cover with warm water and leave for 10 minutes. Drain and rinse under cold water before placing in a large serving bowl along with the coriander, mint, cucumber, celery, radish and red onion. Toss well to combine. Top with the edamame, lychees and chopped cashews.
- To make the dressing combine the chilli jam, lime juice, soy, ginger and garlic and stir to combine. Add to the salad just before serving, and toss well to combine.
