• 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 James

Callum James

Salad blogger / food writer

“Life’s too short to eat average food”. This statement works perfectly with salads, as they are simple, fun and designed to be shared and enjoyed. Vegetables are a vital part of our diet — so... 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: 196


  • 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

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