Thai Salad
By Teresa on 15 June 2007 | Viewed 4638 times
Ingredients
50g Rice Vermicelli
2 Sticks Celery
1/2C Mint leaves
1 Small Cucumber
1/4C Thai Basil leaves
Dressing
80ml Lemon Juice
1 Clove Garlic, crushed
1/4C Roasted Peanutes, crushed
1 Small Red Chilli
Method
Soak rice vermicelli in boiling water until soft, rinse in cold water and allow to drain. Thinly slice cucumber and celery and finely chop the chilli. Combine the vegetables, vermicelli, herbs and dressing ingredients. Serve immediatel
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This sounds tasty and light.
I’m going to try this and add tuna or chicken
Posted by Nigel on 02/01/12 at 10:27 AM