• 1 cucumber, thinly sliced
  • 1 carrot, grated
  • Handful of fresh coriander
  • 1 red chili, thinly sliced
  • 100g vermicelli noodles

Dressing ingredients

  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 3 tablespoons sesame oil
  • 1 tablespoon honey
  • 1 teaspoon grated ginger

Author of this recipe

Callum Roberts

Callum Roberts

Food blogger / food writer

Life’s too short to eat average food, and vegetables and salads are anything but average. They’re packed with feel good chemicals, rainbow colours and flavours that dare you to explore the... Read more

This asian-style noodle salad is best served as a snack or light meal shared at the table. The aromatic flavours of coriander, chili and ginger combined in this salad pack a real punch. It is recommended to serve the dressing in seperate dishes to suit each person's taste.

Total votes: 660


  • Cook the noodles by covering in boiling water for 3 minutes. Drain and allow to cool
  • Combine all salad ingredients with the noodles in a large bowl
  • Whisk together dressing ingredients and divide into separate serving dishes

Related salads chosen by others

Tomato grain salad

Tomato grain salad

Average 3 of 5 stars
Muhammara dip

Muhammara dip

Average 3 of 5 stars

Want to stay up-to-date? Subscribe to our newsletter!