Summer
Thai noodle salad
A fresh and colourful noodle salad with crunchy vegetables, herbs and a light Thai-style dressing. It is quick to put together and makes an easy lunch, light dinner or side for a barbecue. Maleny Cuisine Thai Style Salad Dressing brings the sweet, tangy and savoury flavour that ties everything together.
Made with Maleny Cuisine Thai Style Salad Dressing
Ingredients
- 200g rice noodles
- 1 carrot, julienned
- 1 small cucumber, thinly sliced
- 1 red capsicum, thinly sliced
- 1 cup shredded cabbage
- A handful of fresh coriander
- A handful of fresh mint leaves
- 2 spring onions, sliced
- 3–4 tablespoons Maleny Cuisine Thai Style Salad Dressing
- 1 tablespoon lime juice
- 50g roasted peanuts, roughly chopped
- Optional: shredded cooked chicken or prawns
Method
- Cook the rice noodles according to the packet instructions. Drain, rinse under cold water and set aside to cool.
- Place the carrot, cucumber, capsicum, cabbage, spring onions, coriander and mint in a large bowl.
- Add the cooled noodles and toss everything together.
- Pour over the Maleny Cuisine Thai Style Salad Dressing and add the lime juice. Toss well so the dressing coats the noodles and vegetables.
- Add the roasted peanuts just before serving for a little extra crunch.
- Top with cooked chicken or prawns if you would like to make it a more substantial meal.
- Serve fresh with an extra drizzle of Thai Style Salad Dressing if desired.