Ingredients

Method

• 300 g vermicelli noodles, cooked and cooled
• 350 g fruit of your choice (melon, pineapple, watermelon or mango)
• 15 g fresh mint
• 10 g fresh basil
• 4 spring onions, chopped
• 2 baby red onions, thinly sliced
• Woolworths baby gem lettuce, for serving
• pickled ginger, for serving
• sesame seeds, toasted, for serving
For the dressing, mix:
• ¼ cups rice wine vinegar  cup
• fish sauce a few drops
• 1 T caster sugar
• 1 garlic clove, chopped
• 1 chilli, chopped

Method

Ingredients

Arrange the salad ingredients in sections on a large platter. Allow guests to assemble their own salads and pour over the dressing. Top with pink pickled ginger, herbs and toasted sesame seeds.

Find more salad recipes here.

Photograph: Andrea van der Spuy
Food Assistants: Kate Ferreira & Emma Nkunzana