Thai noodle salad with mango and sweet corn

Serves: 2-3

Ingredients:

100g vermicelli noodles

2 cups shredded white cabbage

1 mango 

½ cucumber

1 corn cob

1 small handful toasted cashews (¼ cup) 

2 tbsp toasted sunflower seeds or sesame seeds

1 avocado

2 spring onion / green onion, finely chopped

Soy dressing: 3 tbsp soy sauce, 2tbsp rice vinegar, 1tsp honey, 1tsp dijon mustard, 125ml vegetable oil or any neutral oil

---

Method:

1. Place the dried noodles in a large bowl. Cover with boiling water and allow to sit for 2-3 minutes. Strain off the water completely and allow the noodles to cool. 

2. Peel and thinly slice the mango. Wash and slice the cucumber into thin strips (julienne). 

3. Place a grill pan over high heat and char the sweet corn, turning it every few minutes. 

4. Roughly chop the cashews. 

5. Whisk all of the dressing ingredients together in a bowl until  emulsified. 

6. Slice the charred corn off the cob. 

7. Place the noodles, cabbage, mango, cucumber, and corn into a large bowl. Add half of the dressing and toss to combine. Place the salad in a serving bowl and finish off with the cashews, seeds, sliced avocado, and spring onion. Add extra dressing if you wish. 

A side dish of seared salmon here… !