If you’re looking to add to your summer salad repertoire, look no further. This one is full of juicy prawns, sweet pops of fresh pineapple, bouncy noodles and spicy hits of chilli. Ideal for your next barbecue, I reckon!
150g (5.2 oz) dried rice vermicelli noodles
20 cooked prawns, peeled and deveined
2 cups finely shredded cabbage
200g (7 oz) fresh pineapple pieces, cut into bite-sized chunks
½ cup fresh mint leaves
½ cup fresh coriander (cilantro) leaves
1 long red chilli, sliced
2 tbsp crispy fried shallots
Place the noodles in a heatproof bowl. Pour over enough hot water to cover. Set aside for 10 minutes or until softened. Drain and rinse under cold water. Use scissors to chop into more manageable lengths. Transfer to a large bowl.
Add the prawns, cabbage, pineapple, mint, coriander, chili and 2/3 cup of the dressing to the noodles. Use tongs to toss until well combined.
Transfer salad to a platter and drizzle with the remaining dressing. Sprinkle with shallots and serve.