Cooking With Kristen - No Cook Vietnamese Salad

Prep time: 10 minutes

Serves 4


  • 200g brown rice vermicelli noodles
  • 1 cucumber, finely sliced
  • 2 carrots, grated
  • 1 small chili
  • small bunch of mint
  • 1 spring onion, finely sliced
  • 2 cups bean sprouts
  • ½ cup roasted peanuts
  • Dried shallots 
  • Coriander (optional)


  • 1 tsp brown sugar
  • 1 tsp fish sauce
  • 1 tsp sesame oil
  • Juice of 1 lime
  • ½ cup rice wine vinegar


  1. Place noodles in bowl and cover with boiling water. Cover and set aside for 3-5 minutes.
  2. In a jar, mix together dressing ingredients and shake until sugar dissolves.
  3. Once noodles are cooked through, drain, and add carrot, cucumber, and chili.
  4. Mix through the dressing, mint, spring onion, and bean sprouts.
  5. Sprinkle on roasted peanuts, dried shallots and coriander leaves.

Serve with a protein of your choice. Prawns or left over chicken work well in this recipe.


Cooking With Kristen - Sprouts and Speck Salad

Kristen Papathanasiou is an Accredited Practising Dietitian, Accredited Sports Dietitian and an Approved Eating Disorder Practitioner.

If you hate Brussels sprouts you're doing it all wrong.Boiled soggy sprouts are a thing of the past.If you want to avoid the stink the trick is to keep the sprouts RAW. Give my SPROUT & SPECK SALAD a go...

Toss all ingredients together, top with the citrus dressing and be prepared to be wowed.


  • Brussels sprouts, finely shredded
  • Roasted almonds, roughly chopped
  • Cooked speck, pancetta or streaky bacon
  • Grated parmesan

CITRUS DRESSING:(makes enough to dress a large salad for 4)

  • Juice of 1 lemon
  • Juice of 2 oranges
  • a splash of apple cider vinegar
  • 2 Tb extra virgin olive oil
  • Salt and pepper