Zingy Carrot Rice Noodle Salad

From The Savvy Cook by Izy Hossack. Copyright © 2017.

Reprinted by permission of Mitchell Beazley - Octopus Publishing Group

Zingy Carrot Rice Noodle Salad

Serves 2. Print it Here

2 Large Carrots, Peeled into ribbons
3 ½ oz (100 g) dry vermicelli
1 ¼ Cups frozen corn (thawed), or fresh and cooked if available
1 Large handful cilantro, chopped
2 Green Onions, sliced
1 Handful Cashews, chopped
Handful pickled red onions (recipe below)

Dressing:

½ tsp. Sea salt
Juice of 2 limes
¼ Cup rice wine vinegar or apple cider vinegar
2 Tbsp. Honey or unrefined cane sugar (other liquid sweeteners would work too)
2 tsp. Grated ginger
1 Clove garlic, minced
½ Red chili, seeded and finely chopped
1 Star anise (optional)

1. Make the dressing by combining all the ingredients in a small saucepan. Heat on medium heat until the sugar melts and the mixture begins to steam. Remove the dressing from the heat and add the carrots. Set aside to cool
2. Put the vermicelli in a heatproof bowl and cover with just boiled water. Let stand for five minutes to soften, then drain.
3. Remove the star anise from the carrot mixture and toss the dressing with the noodles, and corn. Transfer to a bowl and garnish with cilantro, cashews, green onions, and pickled red onions.

Quick Pickled Onion

1 Red onion, thinly sliced
¼ Cup apple cider vinegar
1 Tbsp. Sugar
½ tsp. Sea salt
¼ Cup water

1. Place the onion slices in a bowl or jar.
2. In a small saucepan heat up the remaining ingredients until the sugar dissolved, then pour over the onions
3. Let the onions sit for at least 30 minutes
4. Keep in the refrigerator for about a week.