Vermicelli Noodle Salad
This vibrant vegan noodle salad features vermicelli noodles and colorful fresh vegetables, tossed in a tangy Asian dressing. Quick to make and super healthy, it's an excellent refreshing side for most Asian cuisines or a light meal on its own.
Instructions
- 1
Combine light soy sauce (2 tbsp), rice wine vinegar (2 tbsp), sugar (1.5 tsp), grapeseed oil (1.5 tbsp), clove (1 garlic), and eye chilli (1 birds) in a jar. Shake well and set aside for minutes (5) to infuse.
- 2
Prepare dried vermicelli noodles (100 g) according to package directions (usually soak in warm or boiling water for minutes (2)). Drain well and let stand for minutes (10) to remove excess water. Dry further with a tea towel if needed.
- 3
In a large bowl, combine the drained [dried vermicelli noodles], white or green cabbage (2 cups), shredded carrot (1.5 cups), bean sprouts (1.5 cups), and onions (2 green).
- 4
Just prior to serving, toss the salad with the dressing.
- 5
Garnish with [fried asian shallots] and [red chilli], if desired.
Nutrition Facts
Per portion