This va-va-voom Vermicelli salad dish with coconut chicken and peanut and chilli dressing is just what Autumn ordered. This recipe serves 4.
2 tablespoons Olivado Peanut Oil
Pan fry in the extra virgin coconut oil. Season if desired and set aside.
Place vermicelli in a bowl and cover with boiling water. Leave for 5 minutes or until soft, then drain and rinse with cold water. Drain well.
While the vermicelli is softening, make the dressing by whisking ingredients together in a bowl.
Pour dressing over salad and toss to coat. Serve with more coriander leaves and lime cheeks and enjoy!