Cherry Blossom Asian Infusion Salad


Cherry Blossom Asian Infusion Salad
Total Time
20 mins
Course: Salad, Side Dish
Servings: 6 people
  • 1/2 package rice vermicelli noodles (100 grams)
  • 15 brussel spouts sliced very thinly
  • 1 can whole water chestnuts drained and rinsed and cut into slices
  • 4 oz package of bean sprouts
  • 6 green onions sliced
  • 1/2 tsp dried crushed chillis
  • 1 bottle Snowdon House Cherry Blossom Vinegar reduced
  • 2 small bunches of bok choy sliced
  • Handful of salad sensations or sliced almonds
  1. Cook rice vermicelli noodles according to the directions and let cool.

  2. Place a bottle of cherry blossom infused vinegar in a pot and reduce to half the amount. Let cool.

  3. Once cherry blossom vinegar is cooled, toss over all salad ingredients and serve. You could also wrap this mixture in a rice wrapper and serve as an appetizer.

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