- 2 nests rice noodles
- 170 g asparagus
- 1 cucumber, ½ diced and ½ sliced
- 2 stalks celery with leaves, sliced
- 2 avocados, sliced
- 1 ripe mango, diced
- 30 g roasted cashews, for serving
- To make the dressing:
- 3 T rice wine vinegar
- 1 clove garlic, chopped
- 1 red chilli, sliced
- 1 x 4 cm piece fresh ginger, peeled and grated
- ¼ cup canola oil
- 1 t caster sugar
- ½ lemon
- ½ t fish sauce
Cook the nests rice noodles in boiling water until tender, then drain and cool.
Blanch the asparagus and slice.
Toss the noodles, asparagus, diced and sliced cucumber, and sliced celery stalks with leaves.
To make the dressing, combine 3 T rice wine vinegar, 1 clove chopped garlic, 1 sliced red chilli, 1 x 4 cm piece peeled and grated fresh ginger, ¼ cup canola oil, 1 t caster sugar, the juice of ½ lemon and ½ t fish sauce. Drizzle over the salad and top with sliced avocados and diced ripe mango.
Sprinkle over roasted cashews.