About this recipe:This salad is bursting with flavour and is a great way to use up leftover chicken, beef, pork or prawns. It's so versatile; try adding thinly sliced red or yellow pepper, mangetout, or use sliced romaine lettuce instead of cabbage.The salad dressing can be made ahead and refrigerated for up to 5 days.
For the dressing
60ml water, or more to taste
3 tablespoons lime juice
3 tablespoons fish sauce
3 tablespoons brown sugar, or more to taste
1 clove garlic, minced
1 teaspoon minced fresh ginger
1/2 teaspoon chilli sauce
For the salad
225g thick rice noodles
150g thinly sliced Chinese cabbage
200g matchstick-cut carrots
225g leftover cooked prawns, chicken, pork or beef
75g bean sprouts
1/2 cucumber, halved lengthwise and cut into thin slices
2 spring onions, thinly sliced
2 or 3 tablespoons freshly chopped mint
2 or 3 tablespoons freshly chopped coriander
2 or 3 tablespoons freshly chopped basil
75g coarsely chopped peanuts
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Method Prep:30min › Ready in:30min
To make the dressing: Whisk water, lime juice, fish sauce, brown sugar, garlic, ginger and chilli sauce together in a bowl until the sugar is dissolved.
Bring a large pot of water to the boil; remove from heat and soak rice noodles in the hot water for 1 minute. Stir to separate the noodles and continue soaking until the noodles are tender, about 3 minutes. Drain noodles and rinse with cold water until cooled. Shake noodles in colander to drain as much water as possible.
Mix noodles, cabbage, carrots, prawns or leftover meat, bean sprouts, cucumber slices, spring onions, mint, coriander and basil together in a large bowl.
Drizzle the dressing over the salad and toss to coat. Top with chopped peanuts.