Vietnamese & Vegan Rice Vermicelli Salad
2020-05-03- Cuisine: Vietnamese
- Course: Main course, Side dish
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- Servings: 3 or 4
This salad is delightful, fresh and healthy! It can be a simple meal on it’s own or an accompaniment to another dish.
The Vietnamese use fish sauce but for this vegan version we will use soy sauce instead.
NB: you can replace some of the vegetables and use others, to your liking.
Ingredients
- 2 handfuls of cooked rice vermicelli
- 2 handfuls of cabbage, finely shredded
- 2 handfuls of carrots, cut into ribbons with a peeler
- 1 or half green pepper, finely sliced
- 2 spring onions, finely sliced lengthwise
- 1 thumb of fresh ginger and 2 garlic cloves, all grated
- 1 handful of fresh mint, finely shredded
- Juice of 1 lime (lemon if no lime), or to your taste
- 2 or 3 tbsp of sweet chili sauce (or same amount of sugar, and chili to your taste)
- 2 or 3 tbsp of soy sauce
- 1 tsp of sesame oil
- 1 tbsp of rice vinegar
- 1 small handful of roasted peanuts
Method
Step 1
Prepare the dressing by whisking ginger and garlic with lime, sweet chili sauce, soy sauce, sesame oil and rice vinegar. Taste, and adjust to your liking if needed.
Step 2
In a large bowl, combine the cooked Vermicelli and the vegetables with the dressing. Toss well then scatter the peanuts on top. Chill before serving.