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Watermelon and noodle salad (v, lf)

Lightly adapted from Jamie Oliver's Asian watermelon salad, as served with sticky kicking chicken. All credit goes to Jamie for this basic recipe concept.
A genuine 15 minute meal!
Serves 4 as a generous side or light meal, or 6-8 as a smaller side dish.
Vegan and low fat.

Original post (with pictures) here.


Ingredients:
150g rice (vermicelli) noodles
1 shallot, finely chopped
1 thumb sized piece of ginger, finely chopped
2 tbsp soy sauce
1 tbsp sweet chilli sauce
2 tbsp lime juice
2 baby cos lettuces (also known as little gem, or use another crisp lettuce), roughly chopped or torn
1 small fennel bulb, outer layers removed and finely sliced into thin sticks
4-6 radishes, finely sliced
Half bunch of fresh mint, leaves roughly chopped
Half bunch of coriander, stems and leaves roughly chopped
1/4 large watermelon, cut into pieces

Method:
1. Place the rice noodles in a bowl, cover with boiling water, and allow to soften for 2-3 minutes. Drain, and set aside to cool. You may want to cool these in the fridge, to ensure they are fully cool before adding to the salad.
2. Make the salad dressing by combing the chopped shallot and ginger, soy sauce, sweet chilli sauce, and lime juice in a bowl or jug. Whisk to combine and set aside.
3. In a large serving or mixing bowl, combine the lettuce, fennel, radishes, and most of the mint and coriander. Add the noodles and toss to combine. Pour over the salad dressing, and then add the watermelon pieces. Toss again to mix all ingredients. Top with remaining mint and coriander.
4. Serve immediately, or keep in the fridge until needed. This will keep well for 48 hours, but is fresher when served within 4 - 6 hours.
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