It's simply a matter of cooking the noodle of choice, making the dressing, chopping the crunchy veggies and then getting them all together. I chose Angel Hair Pasta but really any noodle would do the trick.
I made the salad dressing earlier in the day, before we left to visit our Aunty Brenda who is still in hospital. Then, once home again, I popped the fine Angel Hair Pasta on and started chopping the veg.
Ingredients for the dressing, clockwise from left-juice of one large lime, 1/4 cup fish sauce, 1/4 cup brown sugar, 2 tablespoons rice wine vinegar, 1/4 cup rice bran oil or any neutral flavoured oil and 3 large cloves of garlic
Add all ingredient to a food processor
And blitz till smooth. Decant into a lidded glass jar
For the Salad
Cook noodle/pasta in the usual way and set aside till needed. I used 300 grams of Angel Hair Pasta
Wash and dry a good handful each of coriander, basil and mint, then roughly chop
In a very large bowl add one large red capsicum, cut into batons, 3/4 cup of salted, roasted peanuts, 2 Lebanese cucumbers, cut into half moons, 2 medium carrots, sliced on a veggie peeler then sprinkle over the roughly chopped herbs
Then add the cooked and drained noodle/pasta, pour over about a 1/3 of the dressing and gently but thoroughly mix till well combined. Pop the extra dressing on the table for everyone to help themselves to more dressing when they serve their salad.
It's a brilliant salad, full of interesting texture and flavour, it also makes a huge salad to feed a large crowd. As it did make a large quantity, it has come in handy for work lunches, I found it held up well, although the cucumber does go a little soft, everything else stays crunchy.
Have a lovely day,
💚Fi
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