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.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.