Rainbow Vermicelli Salad

Bright, fresh and full of crunch, this Rainbow Vermicelli Salad is a light yet satisfying dish that’s perfect for any occasion. Featuring delicate rice vermicelli tossed with a colourful mix of crisp vegetables, fresh herbs and a zesty Vietnamese-style dressing, it’s bursting with vibrant flavours and textures. Enjoy it as a refreshing main or a lively side to complement your favourite dishes.

Ingredients

Serves 2

For the Salad:

150g Mrs Tran’s Kitchen Thin Rice Vermicelli

50g Shredded red cabbage

50g Mixed salad greens

50g Thinly sliced yellow & red capsicum

50g Carrot, shredded

1 Small cucumber, julienned

100g Cooked shredded chicken or tofu

For the Dressing:

3 tbsp Mrs Tran’s Kitchen Pineapple Sweet Chilli

1 tbsp Mrs Tran’s Kitchen Light Soy Sauce

1–2 tsp Mrs Tran’s Kitchen Premium Fish Sauce

1 tbsp Lime juice or rice vinegar

1 tsp Sesame oil (optional)

Optional Garnish:

Mrs Tran’s Kitchen Fried Shallots

A handful of fresh coriander

Cooking Instructions

Cook rice vermicelli according to pack directions. Drain thoroughly and rinse with cold water. Set aside.
Thinly slice all vegetables into strips for a “rainbow” effect.
Prepare any protein you’re adding (shredded chicken, tofu, etc.).
In a small bowl, whisk together all the dressing ingredients. Taste and adjust if required e.g. add more sweet chilli sauce for sweetness/heat or more lime for tang.
In a large mixing bowl, combine vermicelli, vegetables and protein. Add the dressing and toss gently until everything is evenly coated.
To serve, place mixed salad on serving plate and add the mixed noodles on top.
Garnish with crispy fried shallots and fresh coriander.

Serving Tips:

Best served fresh or chilled.
Drizzle a little extra pineapple sweet chili sauce if desired.
Great as a light lunch or as a side dish with grilled meats.
Add mango, mint, or roasted peanuts for an extra tropical crunch.