A colourful salad

I love this salad, just the colour makes me happy. Easily put together, this is a keeper of a recipe.

It is very easy to adapt this recipe to your taste. Add what you want, taste test the dressing and make it yours.

You will need (as I made it)

2 handfuls of shredded red or white cabbage

1 carrot shredded

Lots of mixed salad leaves

Bunch of mint, coriander and Thai basil combined

A handful of roasted peanuts

A bundle of rice vermicelli cooked and cooled

Dressing

3Tb fish sauce

3Tb lemon juice

1/2 Tb brown sugar

1Tb chilli sauce or Sriracha sauce

Vegetarians can use soy sauce or mirin instead of fish sauce.

Cook vermicelli, not too soft. I just soaked it in hot water for sometime. Drain and cool.

Mix everything else. Dress close to serving. Best eaten fresh.

I have sometimes added roasted broccoli and red capsicum to amp up the veggies.

Serves 2