I love a good rice noodle salad, there is something light, refreshing and summery about them, a delightful combination of fragrant herbs, spicy and zesty lime and salty soy.
A combination of shredded carrots, cucumber, red capsicum, mint, chilli, think vermicelli rice noodles topped with crushed peanuts and tossed in a sauce made from lime, soy, honey and sesame oil.
You can’t really go wrong with adding extra ingredients. I love to add some chicken (try my poached coconut chicken here and here) or prawns (these butterflied ones are tasty) go equally well with this recipe, if you are vegan or vegetarian try pan frying some organic tofu. You could also have it alongside my organic Thai beef salad (recipe here).
Why is it good for you:
Carrots are rich in beta-carotene too and also vitamin A (good for your eye health) and an antioxidant which helps mop up oxidising free radicals in the body
Cucumber is not only great for your skin, but brilliant for people who might suffer from excessive sweating, they are also a good source of Vitamin C.
Capsicum did you know that a capsicum in its raw state contains the highest level of vitamin c in any vegetable. So great for immunity as well as heart health. Good doses of vitamin C protect help protects our bones, teeth, hair and skin. They contain a handful on antioxidants which can help improve degeneration of your peepers.
Hope you enjoy this one, less than 10 minutes to make. Quick simple and great for a packed lunch.