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No Cook Noodle Salad

The perfect partner for when you're barbecuing on a beach, this salad is easy to make in advance. Put it in a big tub and let everyone help themselves!


  • 2 rice noodle nests
  • 6 spring onions or one small red onion
  • 1 red pepper
  • 1 yellow pepper
  • 1 carrot sliced into sticks
  • 50g chopped, fresh coriander
  • 100g lightly toasted cashew nuts
  • 75g cocoa
  • 1 small clove garlic, minced
  • 1 inch fresh ginger, peeled and minced
  • 2 tsp sesame oil
  • 2 tbsp lime juice
  • 2 tbsp soy sauce
  • 1 tsp unrefined sugar
  • 3 tbsp Thai chilli sauce

What you'll need

  • Large bowl
  • Kettle
  • Chopping board
  • Knife
  • Medium bowl
  • Pan
  • Lidded container


Place the noodles in a large bowl, cover with 1 litre of boiling water and leave for 8-10 minutes. Rinse and drain.

While the noodles are having their spa treatment, cut the red onion/spring onions into thin slices.

Gently toast the cashew nuts in a pan over medium heat for about 5 minutes. Stir often as they burn quickly. Allow to cool.

Make the dressing in the medium bowl: combine the garlic, ginger, sesame oil, lime juice, soy, sugar and sweet chilli sauce. Stir until the sugar has dissolved.

Add the sliced onions to the dressing and allow to infuse for 5 minutes.

Drain the soaking noodles and rinse them in cold water. Combine all ingredients in the medium salad bowl with the dressing and gently stir and toss to combine.

Sprinkle with the coriander and the toasted cashews.

Keep in a lidded container in the fridge until needed or before three days are up.

SURF HACK: Save on messy plates (plastic ones need packing and also washing up, and the wind seems to nick most of the paper ones), use big cabbage leaves as containers for the salad. They both look and taste great and can be sealed with toothpicks (but be careful with children around). Tell the kids it’s the new jungle rule! Tarzan would approve and, after all, the kids are on his turf now.

Recipe by Surf Cook