Summer Noodle Salad


  • 3 tbsp. ACV
  • 1-2 tbsp. Caster sugar or maple syrup
  • 1 red onion, sliced thin
  • 5cm ginger, peeled and julienned
  • 150g flat rice noodles
  • 1 tbsp. Olive oil
  • 1 Granny Smith apple, cored and sliced thin
  • 1 large cucumber, skin on, halved, sliced into long thin strips
  • 2 red chillies, deseeded and julienned
  • 15g mint leaves
  • 15g coriander
  • Sesame seeds & dried chili flakes to sprinkle
  • 1 tsp. Salt


  1. In a jar, shake the sweetener & vinegar until well mixed.

  2. Place the sliced onion & ginger in a bowl & pour over the cider mix. Leave aside for 30 minutes, massaging occasionally.

  3. Boil water, place noodles in large bowl & cover with boiled water. Set aside for 20 minutes until soft, drain well, set aside to cool & mix through 1 tbsp. Olive oil.

  4. Once cooled add all the remaining ingredients including the pickled veg & juice & mix well with clean hands.

  5. Top with chili, sesame & any cooked meat if desired. We topped with Sunday nights rotisserie cooked chicken.

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