Tuna, cabbage and snow pea noodle salad
Dry rice noodles
125 g, vermicelli
Tuna, canned in springwater, drained
250 g, (1 x 425g can)
2 medium, sliced into ribbons
370 g, (1/2 small), shredded
60 g, thinly sliced
1 individual, thinly sliced
Fresh flat-leaf parsley
1 tsp, (American style)
2 tsp, (white wine)
- Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 4–5 minutes or until tender. Using a fork, separate noodles. Drain. Rinse under cold water. Drain. Using scissors, cut noodles into 6cm lengths.
- Place noodles, tuna, carrot, cabbage, snow peas, shallots, sprouts, coriander and parsley in a bowl.
- Whisk mustard, vinegar and oil in a small bowl. Serve salad drizzled with dressing.