Brown Rice Vermicelli Salad With Ginger And Lime



SERVES 4PREP COOK

Dressing

40g

fresh ginger, peeled and finely diced

2

limes, chopped

3tablespoons

vegetable oil

  1. Place fresh ginger and limes into a small bowl. Add vegetable oil and season with salt and pepper.

  2. Lightly crush fresh ginger and limes. Let sit for at least 5 mins.

Brown Rice Vermicelli Salad

400g

red cabbage, finely slice lengthways

2

medium carrot, grated

100g

brown rice vermicelli noodles

25g

coriander

3

large spring onions, sliced

30g

sesame seeds

  1. Bring a pot of water to boil and add brown rice vermicelli noodles and cook until soft (max 2 mins). Drain and let cool. Add oil to noodles to prevent sticking.

  2. In a large bowl, place all the other ingredients and toss well.

  3. Add brown rice vermicelli noodles to the bowl and combine.