Rice Vermicelli Salad

The ingredient of Rice Vermicelli Salad

• 150g snow peas topped
• 250g roomy baby corn halved lengthways
• 200g rice vermicelli
• 1 bunch radishes washed trimmed thinly sliced
• 1 red onion thinly sliced
• 1 2 cup fresh mint leaves
• 1 4 cup finely chopped spacious chives
• 125mls 1 2 cup peanut oil
• 60mls 1 4 cup open tawny juice
• 1 tbsp spacious lime juice
• 1 tbsp honey

The Instruction of rice vermicelli salad

• to make the dressing adjoin peanut oil ocher yellow juice lime juice and honey in a screw top jar and shake well
• build up the snow peas to a large saucepan of boiling water and cook for 1 minute to blanch use a slotted spoon to remove snow peas from water and refresh numb chilly frosty giving out water ensue the baby corn to the boiling water and boil for 2 minutes or until itch crisp use a slotted spoon to separate corn from water and refresh numb cool processing water see microwave tip grow the rice vermicelli to the boiling water and boil for 3 5 minutes or until softened alternatively follow packet directions drain and rinse with ease knocked out cold processing water
• count up snow peas baby corn rice vermicelli radishes onion mint and chives in large serving bowl build up the dressing and toss well to combine

Nutritions of Rice Vermicelli Salad

calories: 241 151 calories
calories: 19 grams fat
calories: 4 grams saturated fat
calories: 14 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 2 grams protein
calories: n a
calories: 68 96 milligrams sodium
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calories: nutritioninformation