On really hot summer nights, I love having a delicious cold salad for dinner instead of a hot and heavy meal. It's also good to not have to slave away in the kitchen and sweat even more from cooking using the hot stove. This recipe is an excellent Asian salad dish that is refreshing, light yet fulfilling. The flavours pack a good punch too. I always tend to make extra sauce and a huge batch each time I make this salad - as it stores well in the fridge for lunch the next day. I hope you enjoy this recipe as much as I always do!
1 packet (250g) rice noodles
1 small packet of Coleslaw Mix
4-5 large Limes, juice freshly squeezed
1/2 Jalapeno Pepper, seeded and sliced thinly
5 cloves of garlic
1 cup fresh bean shoots
1/2 cucumber, thinly sliced
1/2 cup loosely chopped fresh mint
1 cup loosely chopped fresh coriander
1 cup crushed peanuts
5 tbsp white sugar
5 tbsp fish sauce
Extra mint leaves for garnish
Using a pestle and mortar, pound the garlic with coriander and jalapeno peppers. Transfer the mixture into a bowl, add the lime juice, fish sauce and sugar, stir well. Leave the sauce to sit for 10 minutes.
Bring a large pot of salted water to a boil. Add the rice noodles, boil for 2 minutes, then drain well. Rinse the noodles with cold water then drain well again.
Combine the noodles, coleslaw mix, bean shoots, cucumber, mint, and sauce in a large salad bowl. Toss well and serve salad garnished with crushed peanuts and mint leaves.