
Very easy

Thaï Salad
9 minutes
Prep time
549 cal.
Per serving
Ingredients for 1

60 g
Vermicelli (rice noodles)

100 g
Carrots (fresh)

100 g
Red cabbage

1/2
Avocado

1 tbsp
Soy sauce

1 tsp
Peanut butter

1 tsp
Toasted sesame oil

optional
2 sprigs
Mint (fresh)
recipe
- Step 1
Rehydrate or cook the rice noodles according to package instructions. Once ready, drain the noodles & run them under cold water. Set aside. - Step 2
Meanwhile, wash & remove the base of the red cabbage. Very finely slice the red cabbage. - Step 3
Peel & grate the carrots. - Step 4
Rinse & finely mince the mint. - Step 5
Cut the avocado in half. Remove the skin, then cut into thin slices. - Step 6
Meanwhile, prepare the peanut sauce. In a bowl, mix : the soy sauce, peanut butter & sesame oil.* Add a drizzle of water little by little, to thin-out the sauce, until desired consistency. *Check out our tips for this step - Step 7
Serve the rice noodles in a bowl or shallow dish with the carrots, red cabbage & avocado. Add the mint & generously lather in sauce & stir to combine. Enjoy !
😋 Gourmet tip
For a truly flavoursome dish, we suggest adding minced garlic & ginger to the sauce.