This protein-rich, colourful noodle salad is a feast for the senses! Vermicelli noodles pair with juicy shredded chicken, crisp cucumber, crunchy carrot, and vibrant purple cabbage, creating a nutrient-dense, satiating base. Fresh mint and coriander add a burst of freshness, brought together with our zesty tamari maple dressing. This is a wonderful high-protein, gluten-free and antioxidant rich salad to prepare ahead for the week, or to enjoy when you’re craving a quick and fresh meal. Top with crunchy cashews, mix and enjoy!
Time to cook: 15 minutes
Serves: 3
Ingredients:
- 100g (3.5oz) vermicelli noodles
- 300g (10.5oz) cooked chicken, shredded
- 1 (120g) cucumber, finely sliced
- 1 (120g) carrot, julienned or shredded
- ⅛ (130g) purple cabbage, finely sliced
- 2 spring onions, green & white section finely chopped
- ⅛ bunch coriander, leaves picked, a small handful
- ⅛ bunch mint, leaves picked, a small handful
- ¼ cup cashews, roughly chopped, we used toasted cashews
- 1 red chilli, finely chopped, optional
For the dressing:
- 2 tbsp tamari
- 2 tsp sesame oil
- 2 tsp rice wine vinegar
- 1 tsp maple syrup, or honey
- 1 small clove garlic, finely chopped
- 1 tsp chilli oil, optional
Method:
Prepare the noodles as per the packet instructions.
To make the dressing, combine all of the ingredients in a jar and shake until well combined. Add an extra splash of maple syrup if desired.
Add all of the salad ingredients to a large mixing bowl. Pour the dressing over the top and use tongs to toss everything together.
Serve topped with fresh chilli, if desired.
Keep any leftovers stored in an airtight container in the fridge for up to 3 days.
