Thai Style Salad with Rice Vermicelli

Preparation time: 10 minutes

Cooking time: 3 minutes

Serves 4

200 g rice vermicelli

1 cup sugar snap peas, trimmed

1 tray baby corn, split into halves

½ bunch radishes, washed, trimmed and sliced

1 red onion, thinly sliced

1 tblspn chopped fresh mint leaves

1 tblspn chopped coriander leaves

Dressing

¼ cup vegetable oil

½ cup orange juice

Juice of a lime or ½ lemon

1 tblspn honey

Combine dressing ingredients in a jar. Shake to mix. Soak vermicelli in boiling water for about 3 minutes or until soft. Drain and rinse in cold water. Steam or microwave peas and corn until tender crisp. Plunge into cold water.

Combine salad ingredients in a large salad bowl. Add dressing just before serving.