Vietnamese Hemp Noodle Salad with Prawns

This refreshing summer salad combines omega-rich hemp seed oil with prawns for a light yet satisfying protein boost, paired with hydrating veggies and vibrant herbs.

Ingredients:

• 200g rice noodles
• 1 cup shredded carrots
• 1 cup julienned cucumbers
• 1 cup shredded purple cabbage
• 300g cooked prawns (peeled and deveined)
• Fresh herbs: mint, cilantro, and Thai basil
• Crushed peanuts (optional, for garnish)

Hemp Seed Oil Dressing:

• 3 tbsp hemp seed oil
• Juice of 1 lime
• 1 tbsp fish sauce (or soy sauce for a vegetarian option)
• 1 clove garlic, minced
• 1 tsp honey or maple syrup
• 1 tsp chili flakes (optional for spice)

Instructions:

1. Cook the Noodles: Boil rice noodles according to package instructions. Rinse under cold water and drain.
2. Prepare the Vegetables: Shred and julienne the carrots, cucumbers, and cabbage.
3. Mix the Dressing: Whisk together hemp seed oil, lime juice, fish sauce, garlic, honey, and chili flakes.
4. Combine: In a large bowl, toss the noodles with the veggies, cooked prawns, and fresh herbs.
5. Dress: Drizzle with the hemp seed oil dressing and toss gently to combine.
6. Serve: Garnish with crushed peanuts if desired and serve cold or at room temperature.