Thai-style salmon and vermicelli salad with sweet chilli dressing

Canned salmon goes from economical to seriously impressive with this Thai-style salad recipe. Pair with herbs, noodles and sweet chilli and lime dressing for delicious 10 minute meal

By Sarah Murphy
  • 10 mins preparation
  • Serves 4
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Thai-style salmon and vermicelli salad
  • 200 gram vermicelli rice noodles
  • 415 gram can pink salmon, drained, flaked
  • 2 cucumbers, cut into ribbons
  • 1 cup mint leaves
  • 1 cup coriander leaves
  • 2/3 cup roasted cashews, chopped
  • 1 long red chilli, thinly sliced
Sweet chilli dressing
  • 1/2 cup sweet chilli sauce
  • 2 tablespoon lime juice
  • 2 tablespoon fish sauce


  • 1
    In a heatproof bowl, soak noodles in boiling water for 5 minutes or until tender. Drain and place in a serving bowl.
  • 2
    Add salmon, cucumber, mint, coriander, cashews and chilli to noodles.
  • 3
    For the dressing: Whisk sweet chilli sauce, juice and fish sauce. Add dressing to salad. Toss to combine.


This is a great dish to serve as a salad to share.