Vietnamese and Vegan Rice Vermicelli Salad

Name: Vietnamese and Vegan Rice Vermicelli Salad
Prep time: 20 min
Total time: 20 min
Yield: 3 or 4
Ingredients: 2 handfuls cooked rice vermicelli; 2 handfuls cabbage, finely shredded; 2 handfuls carrots, cut into ribbons with a peeler; 1 or ½ green pepper, finely sliced; 2 spring onions, finely sliced lengthwise; 1 thumb fresh ginger and 2 garlic cloves, grated; 1 handful fresh mint, finely shredded; Juice of 1 lime (or lemon if lime unavailable), to taste; 2–3 tbsp sweet chili sauce (or equivalent sugar and chili to taste); 2–3 tbsp soy sauce; 1 tsp sesame oil; 1 tbsp rice vinegar; 1 small handful roasted peanuts

⏱️ 20 min

👥 3 or 4 servings

"This vibrant Vietnamese-inspired rice vermicelli salad is a refreshing, vegan delight bursting with fresh flavors and crisp textures. Tangy lime dressing coats tender noodles, crunchy vegetables, and aromatic herbs, topped with roasted peanuts for the perfect crunch. Ideal as a light main or versatile side dish."

Method 2 Steps

1

Whisk together the grated ginger, garlic, lime juice, sweet chili sauce, soy sauce, sesame oil, and rice vinegar to make the dressing. Taste and adjust to your liking if needed.
2

In a large bowl, toss the cooked rice vermicelli and vegetables with the dressing. Scatter the roasted peanuts on top and chill before serving.

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Vietnamese and Vegan Rice Vermicelli Salad

🥗 Ingredients (13 items)

Method 2 Steps

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