Zesty Thai noodle salad

Prep Time: 30 minutes
No of Serves: 8

Recipe courtesy of Lyndi Cohen, APD


1/2 cup edamame beans (fresh or frozen)

1 packet of vermicelli rice noodles

1 Coleslaw mix from supermarket, leave out the dressing.

1 packet mixed leaves

1 cup snow peas, sliced on an angle

1 red capsicum, sliced

2 spring onion stems, chopped

1 avocado, sliced

1 large handful coriander, chopped with stalks

1 large handful of mint, removed from stem

½ cup of bean shoots

Salad dressing

2tbsp soy sauce

1 tsp sesame oil

1 tsp rice wine vinegar

1 tbsp sweet chilli sauce

1 tbsp coconut sugar (or regular sugar)

juice of 1/2 lemon

1/4 cup extra virgin olive oil

1/2 tsp fish sauce

Nutrition Information (per serve)

Energy 1169 kJ (279 calories)
Protein 5.8g
Total Fat 13g
Carbohydrates 31.6g
Saturated Fat 2g
Sugars 7.7g
Dietary Fibre 4.6g
Sodium 286mg


  1. In a bowl, pour boiling hot water over rice noodles and edamame. Sit for 5 minutes or until cooked. Drain well.
  2. In a separate serving bowl, add noodles, edamame, coleslaw mix, leaves, capsicum, avocado, spring onion, mint, coriander and snow peas and toss ingredients.
  3. Mix salad ingredients in a jar and pour over salad. Toss well.
  4. Finish by laying bean shoots on top of salad. Serve with dressing

This recipe featured in the 2017 Australia’s Health Weight Week, APD Cookbook, created in collaboration with DAA and Nutrition Australia, ACT.