Thaï Salad
Easy
Camille C.
Camille C.

Thaï Salad

11 minutesPrep time

5 minutesCook time

311 cal.Per serving

Ingredients for 1

Vermicelli (rice noodles)

50 g

Vermicelli (rice noodles)

Carrots (fresh)

100 g

Carrots (fresh)

Red cabbage

100 g

Red cabbage

Mint (fresh)

1/5 bunch

Mint (fresh)

Soy sauce

2 tbsp

Soy sauce

Peanut butter

1/2 tbsp

Peanut butter

Lemon

optional

1/4

Lemon

recipe

  • Step 1
    Rehydrate the rice noodles in a bowl of hot water for 5 minutes, then drain & pull apart.
  • Step 2
    In the meantime, peel then grate the carrots.
  • Step 3
    Remove the base of the red cabbage & very finely slice.
  • Step 4
    Remove the mint leaves from the stems & finely mince.
  • Step 5
    Prepare the sauce. In a bowl, mix : the soy sauce with the peanut butter.* Add water little by little to thin out the sauce, until desired consistency. *Check out our tips for this step
  • Step 6
    Serve the rice noodles in a bowl or shallow dish with the carrots, red cabbage & mint. Generously lather in sauce & stir to combine. Add a drizzle of lemon juice, if desired & enjoy !