THAI-STYLE SALMON SALAD

SERVES 4 PREP 10 MINS PER SERVE 1740kj

200g vermicelli rice noodles 415g can pink salmon, drained, flaked 2 cucumber, cut into ribbons 1 cup mint leaves 1 cup coriander leaves 1 long red chilli, thinly sliced 2/ cup roasted cashews, chopped 3 1/ cup sweet chilli sauce 2 2 tbsp lime juice 2 tbsp fish sauce

1 In a heatproof bowl, soak noodles in boiling water 5 mins or until tender. Drain, place in a serving bowl.

2 Add salmon, cucumber, mint, coriander, chilli and cashews to noodles. Whisk sweet chilli sauce, juice and fish sauce. Add dressing to salad. Toss to combine.