Papaya, Vermicelli and Fresh Herb Salad

, from Issue #88. December, 2019
Photography by Josh Griggs.
Papaya, Vermicelli and Fresh Herb Salad

A light and healthy salad that’s delicious by itself or served with cooked prawns or shredded chicken mixed through.

Serves: 2


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


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


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.