Lirah Lemongrass Vermicelli Salad

Serves: 4
Difficulty: Easy
Prep time: 10 minutes
Cooking Time: 10 minutes (for noodles & cashews)

The perfect Summer salad with noodles, fresh herbs & veggies and a dressing made with our Lirah Tastes of Asia Caramelised Balsamic. Tofu or any meat of your choice can be added for protein and to bulk the salad up.




  • 1 pkt vermicelli rice noodles
  • 2 large carrots, cut into thin batons
  • 1 Continental cucumber, cut into thin batons
  • 250g snow peas, thinly sliced
  • Large handful of fresh mint, roughly chopped
  • Large handful fresh coriander, roughly chopped
  • Cooked tofu, chicken, prawns or beef
  • ½ cup cashews, toasted and roughly chopped


Lemongrass Dressing

  • 1 tablespoon lemongrass paste
  • 2 cloves garlic
  • ¼ cup fish sauce
  • ¼ cup + 2 tablespoons vegetable oil
  • ¼ cup lime juice, freshly squeezed
  • 2 tablespoons Lirah Caramelised Tastes of Asia Balsamic
  • 2 tablespoons brown sugar
  • 1 tablespoon hot sauce, optional




  1. Combine Lirah Caramelised Tastes of Asia Balsamic and other dressing ingredients in a screw-top jar. Shake well to combine and set aside.
  2. Cook vermicelli according to packet directions. Rinse with cold water and drain well. Place noodles in a large bowl and toss with half of the dressing.
  3. Add vegetables, herbs and protein of choice and toss gently to combine.
  4. Divide among serving bowls and spoon over desired amount of extra sauce.
  5. Garnish with a sprinkling of toasted cashews.
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