This recipe is great for summer and is refreshing using lots of flavours and colourful vegetables.
1 pack of white rice noodles
1 bunch of spring onions chopped
4 large carrots grated
1 white or red cabbage or any type of greens thinly sliced
1 tbs reduced salt soya sauce
1 tsp crushed chilli flakes or chilli sauce
1 tbsp rice vinegar or white wine vinegar
1 tsp harissa paste-optional
1 tbsp olive oil
Handful of sesame seeds
Cook the rice noodles according to packet instructions, be careful not to overcook. Drain and allow to cool.
Blanch the cabbage in hot water for a few minutes until crisp and tender. Drain and set aside.
To make the marinade, simply add the soya sauce, chilli, vinegar, harissa and olive oil along with black pepper and mix well.
Add the noodles, spring onions, cabbage and carrots in a large dish and gently combine.
Pour over the marinade and mix.
Finally roast the sesame seeds in a pan on medium heat until browned and garnish on top of rice noodle salad.
By Gopika Papiah