INGREDIENTS
The salad
1 x 250 gram (almost 9 oz) packet of either white or brown rice noodles (vermicelli)
1 small green capsicum (pepper) cut into thin strips
1 small red capsicum (pepper) cut into thin strips
1 large carrot, julienned
1 large cucumber, peeled and julienned
1/4 red onion, sliced very thinly
1 rib of celery, sliced very thinly on the diagonal
1 piece of beef rump steak lightly salt and peppered, sliced into small strips
1 bunch of coriander (cilantro)
The dressing
2 cloves garlic, minced
1 long red chilli sliced on the diagonal (more if you like it spicy)
3cm (1.5″) piece of ginger, grated
2 tablespoons light olive oil or macadamia oil
2 tablespoons tamari (wheat-free soy sauce)
2 tablespoons cider vinegar
2 teaspoons dark roasted sesame oil
METHOD
1 Soak the noodles in a large bowl of warm filtered water for approximately 15 minutes until they are soft. Drain and set aside.
2 Cook the thinly sliced steak in a fry pan (I always use a cast iron skillet) to your liking and set aside.
3 Combine all the salad vegetables in a large bowl with the drained noodles. Pluck all the leaves off the bunch of coriander, add these to the salad then very finely slice the stems and toss these into the bowl as well.
4 Whisk all the dressing ingredients together and pour over the salad. Using your hands toss all the noodles and vegetables together to combine thoroughly. It won’t seem like a lot of dressing, however as the salad sits, the vegetables will release juices adding to the dressing. I always let the salad sit for at least 15-20 minutes in the fridge before serving. It just gets better with time!
COOK’S NOTES
Variations
You can also add chopped wombok (napa cabbage) however I do find it tends to make the salad a little watery unless you eat it straight away. Delicious also with some toasted sesame seeds tossed over the salad before serving. For a Paleo version use kelp noodles.
The Carousel thanks the cook who knew nothing for this recipe