THAI STYLE SALMON SALAD
Prep 10 mins | Serves 4
200g vermicelli rice noodles
415g can pink salmon, drained, aked 2 cucumber, cut into ribbons
1 cup mint leaves
1 cup coriander leaves
1 long red chilli, thinly sliced
⅔ cup roasted cashews, chopped ½ cup sweet chilli sauce 2 tbsps lime juice 2 tbsps sh 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 in sweet chilli sauce, juice and sh sauce. Add dressing to salad. Toss to combine.