Introduction
This salad can be prepared earlier in the day, but be sure to dress it just before serving to ensure the vegetables and herbs remain crisp and the greens brightly coloured.
Ingredients
- 200g vermicelli rice noodles
- 425g can GREENSEAS Tuna in Springwater , drained
- 100g green beans, sliced and blanched
- 1 carrot, cut julienne
- 1 Lebanese cucumber, cut julienne
- 1 cup coriander leaves
- 1 cup mint leaves, torn
Dressing:
- 1/3 cup sweet chilli sauce
- 2 tbsp peanut oil
- 2 tbsp soy sauce
- 1 tsp lime juice
- 1 tbsp fried shallots
Instructions
- Add noodles to a saucepan of boiling water, remove pan from heat and allow noodles to cook in boiling water for 3 minutes or until tender. Drain and rinse.
- Combine noodles, Greenseas tuna , beans, carrot, cucumber and herbs in a mixing bowl.
- Whisk dressing ingredients together and pour over noodle mixture. Toss well. Place onto a serving dish and scatter with shallots and extra coriander if desired.
