This refreshing and tangy dish is a hot fave among family and friends who have tried it. And my personal fave salad too. A wonderful dish to enjoy with great company on a rainy day!
Ingredients (Serves 4)
2 bundles of vermicelli (tang hoon)
4 shallots, sliced thinly
4 pieces of chili padi, sliced
1/2 Japanese cucumber, sliced
1/2 yellow capsicum, sliced
1 punnet of cherry tomatoes, cut into halves
2 stalks of coriander, chopped
100g of roasted peanuts, grounded
Dressing
2 large green lime
4 tbsp of fish sauce
4 tbsp of sugar
Method
Blanch vermicelli in hot water for 1 min. Drain and set aside to cool.
Place cooled vermicelli to a large salad bowl. Drizzle 1/2 portion of dressing into the bowl and then refrigerate for at least 2 hours.
Add vegetables and remaining dressing to toss.
Serve and garnish with corriander and grounded peanuts on top.
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