mango, vermicelli and fresh herb salad

If you’re looking for a Mother’s Day brunch recipe then this seriously tasty Mango, Vermicelli and Fresh Herb Salad is the way forward. It’s mouth-watering, colourful, fresh and simply delicious. So what better way than to say “I love you Mum” with a spicy morsel.



  • 100 grams vermicelli noodles
  • 1 fresh mango, peeled, sliced into cubes
  • 1 large carrot, peeled, julienne
  • ½ small red onion, thinly sliced
  • 1 long red chilli, deseeded, thinly sliced
  • A small handful of fresh herbs (use any combination of mint, coriander, basil and spearmint)
  • 2 tablespoons toasted flaked coconut + extra to serve
  • 2 tablespoons toasted cashew nuts + extra to serve

Dressing Ingredients:

  • 1 tablespoon Azada Olive Oil and Chilli
  • 3 tablespoons vegan ‘fish’ sauce
  • 2 tablespoons rice vinegar
  • ½ the juice of a lime or lemon
  • 1 tablespoon caster sugar
  • 1 teaspoon tamari (gluten-free soy sauce)
  • 1 clove garlic, crushed
  • 1 long red chilli, finely chopped

Preparation time 20 minutes
Serves 2
Gluten-free | Vegetarian | Vegan


  1. Preparing the dressing. Place all the ingredients in a large bowl and stir continuously until the caster sugar has dissolved.
  2. Preparing the noodles. Soak the noodles in a bowl of hot (pre-boiled) water for 10 minutes. Drain well (shake to remove excess water) and add to the dressing.
  3. Add all the remaining ingredients and gently toss to coat in the dressing. Serve with extra flaked coconut and cashew nuts.

Chef’s Tips

  • If you can’t find mango or prefer something less sweet, try using papaya and slice it into thin batons.

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