edited noodle salad

Rice noodle salad

  • Serves 8-10
  • Prep time: 15 mins | Cooking time: 5 mins

This fresh and crunchy salad is the perfect addition to any summer spread. It's gluten free and vegan friendly, making it a great option for sharing.

Ingredients

  • 1tbsp Peanut Butter

  • 1tbsp Sweet Chilli Sauce

  • 1/2tbsp Tamari

  • 160ml Coconut Cream

  • 100g Vermicelli Noodles

  • 1 Packet of Vital Immunity Salad Mix

  • 70g Chopped Peanuts

Method

  1. Add the peanut butter, sweet chilli sauce, tamari and coconut cream to a saucepan. Bring to the boil and simmer for 2-3 minutes until the sauce thickens slightly. Remove from the heat and allow to cool.

  2. Add the vermicelli noodles to a large bowl, cover with boiling water and place a lid on top. After 1-2 minutes, drain the water. Rinse the cooked noodles under cold water.

  3. Add the vital immunity salad mix to a large bowl with the cooled vermicelli noodles, toss to combine.

  4. Serve the salad with the dressing and top with chopped peanuts.