Thai Noodle and Coleslaw Salad

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PREP TIME: 10 minutes

hokkien or vermicelli noodles 400 g

small bag of rainbow coleslaw mix 1

coriander leaves 1/2 cup

mint leaves 1/2 cup


  1. Place noodles in a large boiling saucepan and cook as per packet instructions. Drain and place in a large bowl.
  2. Add shredded coleslaw mixture, mint and coriander to noodles.
  3. Coat generously with Birch & Waite Thai, Lime & Coriander Dressing and toss well. Serve while warm.

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