Thai Style Salad with Rice Vermicelli
Preparation time: 10 minutes
Cooking time: 3 minutes
200 g rice vermicelli
1 cup sugar snap peas, trimmed
1 tray baby corn, split into halves
½ bunch radishes, washed, trimmed and sliced
1 red onion, thinly sliced
1 tblspn chopped fresh mint leaves
1 tblspn chopped coriander leaves
¼ cup vegetable oil
½ cup orange juice
Juice of a lime or ½ lemon
1 tblspn honey
Combine dressing ingredients in a jar. Shake to mix. Soak vermicelli in boiling water for about 3 minutes or until soft. Drain and rinse in cold water. Steam or microwave peas and corn until tender crisp. Plunge into cold water.
Combine salad ingredients in a large salad bowl. Add dressing just before serving.