News, recipes, information and helpful tips for living gluten free

News, recipes, information and helpful tips for living gluten free

Gluten Free Summer Noodle Salad

Welcome Summer! The 4th in our series of 5SOS – 5 Salads of Summer is a gluten free Thai style Noodle Salad. It’s great as a stand alone meal finished with a nuoc cham style dressing which is sweet, sour, salty and spicy. Or you can serve as a side with your favourite Thai inspired tofu, meat or fish dishes. Add more chilli, if you like extra spice.

200g rice vermicelli noodles
2 cups lettuce, washed & finely shredded (Cos, iceberg)
1 carrot finely grated, or sliced
1 Lebanese cucumber, peeled, deseeded, finely sliced
1 avocado, halved, finely sliced
1 green mango, peeled, grated or sliced into fine strips

½ cup Vietnamese mint, washed, torn into pieces
½ cup fresh coriander, washed, leaves picked + extra sprigs for garnish
2 tablespoons roasted & chopped peanuts for garnish

3 tablespoons Thai fish sauce
3 tablespoons water
2 tablespoons rice wine vinegar
1 tablespoon fresh lime juice
1 teaspoon white sugar
1 small red chilli, halved, seeded, finely chopped
1 clove garlic, crushed

Prepare noodles following instructions on packet. Drain using a fine sieve and spread on a clean tea towel to dry, then cover with towel while preparing salad.

Combine remaining salad ingredients, except peanuts, in a large bowl. Using your hands, loosen the noodles a little and add to the salad, gently combine. Place on serving platter, drizzle with dressing and garnish using peanuts and more fresh coriander. Serve immediately.

Dressing: Combine all ingredients in a small bowl.

Note: With the fresh cut lettuce and avocado, this salad is best prepared close to serving time. If you are delaying serving, keep chilled and squeeze a little extra lime juice on the avocado to prevent browning, or add avocado at serving time.


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