Apple Vietnamese Salad
3 apples, Quartered, cored and thinly sliced
16 frozen vegetarian Thai spring rolls
olive oil cooking spray
150g rice vermicelli noodles
3 carrot, peeled, shredded
½ small red cabbage, finely shredded
½ small green cabbage, finely shredded
2 cups bean sprouts, trimmed
1 cup herbs (like coriander, thai basil, Vietnamese mint, mint)
4 tbs sweet chilli sauce
2 limes, juiced juice
2 tbs grated palm sugar or brown sugar
2 tsp sesame oil
- Preheat oven 200°C fan forced. Place spring rolls onto a baking tray. Spray with oil, turning to coat. Bake 18-20 minutes until golden and crisp.
- Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water. Stand 3 minutes until just soft. Drain. Refresh under cold water. Drain well. Transfer to a bowl. Cut into shorter lengths with kitchen scissors.
- Arrange carrot, noodles, red cabbage, green cabbage, apple, sprouts and herbs on a large shared serving platter or board. Cut the spring rolls into pieces and pile into the centre. Spoon over the dressing and serve.
? Granny Smith, Pink Lady®, Jazz™, Red Delicious, Fuji, Kanzi™ and Royal Gala are all great for this recipe