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Ingredients
- 200 g (7 oz) dried rice vermicelli
- a handful of torn Vietnamese mint
- a handful of coriander (cilantro) leaves
- 1/2 red onion, cut into thin wedges
- 1 green mango, peeled and cut into thin strips
- 1 Lebanese (short) cucumber, halved lengthways and thinly sliced on the diagonal
- 155 g (5 1/2 oz/1 cup) cashew nuts, roughly chopped
Method
1. Put the noodles in a bowl and cover with boiling water. Leave to stand for 10 minutes, or until soft. Drain, rinse under cold running water and drain again. Cut the noodles into short lengths and place in a large salad bowl.
2. Add the mint, coriander, onion, mango, cucumber and most of the cashews, then gently toss together.
3. Put all the lemon grass dressing ingredients in a small bowl and whisk together well. Season to taste with sea salt.
4. Toss the dressing through the salad, then cover and refrigerate for 30 minutes. Sprinkle with the remaining nuts just before serving.
