400g pack cooked seafood mix

300g pack cooked thin rice noodles

300g pack cooked beansprouts

3 carrots, thinly sliced

bunch mint and cilantro, leaves chopped

For the dressing

5 tbsp rice wine vinegar

1 tsp caster sugar

1 red chili, chopped

1 stick lemongrass, sliced

1 tbsp gluten free soy sauce


To make the salad put all of the vegetables and seafood in a large bowl, reserving a few of the herbs for the top.

Mix everything together, so that the seafood and noodles are combined.

Make the dressing by mixing all of the ingredients, toss this through the salad, then divide between 5 deep bowls or pile on to a large platter and let everyone help themselves.

Scatter the reserved herbs over the top to serve.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Asian seafood salad
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