Shredded Rice Noodle Salad

Perfect as a light lunch or side dish for a BBQ or al fresco supper, this salad has a tongue-tingling chilli oil dressing that you’ll want to put on everything.
150g of rice noodles
2 spring onions, finely sliced
1 carrot, grated or julienned
Cucumber, grated or julienned
White cabbage, shredded (optional)
A small handful of coriander
Mint leaves, roughly chopped, plus extra (optional) to serve
For The Dressing
1 garlic clove, finely grated
4 tbsp of soy sauce
2 tbsp of lime juice
1 tbsp of light brown sugar
1 tbsp of sesame oil
2 tbsp of crispy chilli oil salt
To Serve
2 tbsp of salted roasted peanuts
1 red bell pepper, finely sliced
Step 1
Cover the rice noodles with boiling water and set aside.
Step 2
Put all the vegetables and herbs in a large bowl. Mix together the dressing ingredients in a separate bowl, season to taste with salt, then pour over the vegetables.
Step 3
Drain the rice noodles once tender and add to the bowl, tossing well to combine.
Step 4
Serve sprinkled with extra herbs, and if you like, peanuts and red pepper.

Recipe courtesy of Broke Vegan Speedy: by Saskia Sidey published by Aster, £12.99 hardback ( Photography by Jo Sidey. 



DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily