Rice vermicelli salad

Rice vermicelli salad


The ingredient of Rice vermicelli salad

  1. 150g snow peas, topped
  2. 250g fresh baby corn, halved lengthways
  3. 200g rice vermicelli
  4. 1 bunch radishes, washed, trimmed, thinly sliced
  5. 1 red onion, thinly sliced
  6. 1/2 cup fresh mint leaves
  7. 1/4 cup finely chopped fresh chives
  8. 125mls (1/2 cup) peanut oil
  9. 60mls (1/4 cup) fresh orange juice
  10. 1 tablespoon fresh lime juice
  11. 1 tablespoon honey

The instruction how to make Rice vermicelli salad

  1. To make the dressing, combine peanut oil, orange juice, lime juice and honey in a screw-top jar and shake well.
  2. Add the snow peas to a large saucepan of boiling water and cook for 1 minute to blanch. Use a slotted spoon to remove snow peas from water and refresh under cold running water. Add the baby corn to the boiling water and boil for 2 minutes or until tender crisp. Use a slotted spoon to remove corn from water and refresh under cold running water. (See microwave tip.) Add the rice vermicelli to the boiling water and boil for 3-5 minutes or until softened. (Alternatively; follow packet directions.) Drain and rinse well under cold running water.
  3. Combine snow peas, baby corn, rice vermicelli, radishes, onion, mint and chives in large serving bowl. Add the dressing and toss well to combine.

Nutritions of Rice vermicelli salad

calories: 241.151 calories
calories: 19 grams fat
calories: 4 grams saturated fat
calories: 14 grams carbohydrates
calories: 7 grams sugar
calories: 2 grams protein
calories: 68.96 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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