Asian Vermicelli Slaw with Red Cabbage, Radish, Onion, Cucumber and Cashews


This refreshing salad is a great alternative to your usual slaw. It is all about the knife work but mostly the dressing.


The noodles. I have used glass vermicelli here, but rice vermicelli will work just as well. Soak then in warm water for 30 minutes or more, until they soften, and cut them with scissors while soaked, otherwise they will be hard to handle. Just pass the scissors through them a couple of times to make sure they are at a handleable and biteable size. Drain just before using.


The vegetables. Mix them in a bowl, with the noodles, and dress them about 30 minutes before serving, massaging gently with your hands to soften them a little bit.

  • Vermicelli Noodles, soaked, cut and drained, 2 cups

  • Red cabbage, very thinly shred, 2 cups

  • Onion, very thinly cut in stripes, 1 pc

  • Cucumber, in very thin half moons, 1 pc

  • Radish, in very thin half moons, 2 pcs

The dressing. In a bowl mix:

  • Lime juice, 2 tbsp

  • Fish Sauce, 2 tbsp

  • Sugar, 2 tbsp

  • Mustard, mild, 1 tbsp

  • Olive Oil, 3 tbsp

  • Sesame Oil, 1 tbsp

  • Garlic, grated, 2 cloves

Adjust seasoning (salt) and garnish with toasted and crushed:

  • Peanuts

  • Coriander leaves


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