A light and healthy salad that’s delicious by itself or served with cooked prawns or shredded chicken mixed through.
Serves: 2
INGREDIENTS
100 grams vermicelli noodles
1 fresh papaya, peeled, sliced into thin batons
1 large carrot, peeled, cut into thin matchsticks
½ small red onion, thinly sliced
1 long red chilli, deseeded, thinly sliced
small handful fresh herbs (use any combination of mint, coriander, Thai basil and Vietnamese mint)
2 tablespoons each roasted shallots, toasted flaked coconut and cashew nuts, plus extra to serve
Dressing
3 tablespoons fish sauce
2 tablespoons each rice vinegar and lime juice
1 tablespoon caster sugar
1 teaspoon tamari
1 clove garlic, crushed
1 long red chilli, deseeded, finely chopped
METHOD
Dressing: Place all the ingredients in a large bowl and stir to dissolve the sugar.
Soak the noodles in a bowl of hot water for 10 minutes. Drain well and add to the dressing.
Add all the remaining ingredients and gently toss together to coat in the dressing.
To serve: Divide between serving bowls and serve with extra toppings if desired.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!