Description
No Cook Noodle Salad with a Tangy Dressing that dazzles. Quick and refreshing, ideal for any occasion.
Ingredients
Scale
- 3.5 oz dry vermicelli noodles
- 1 small carrot
- 1 small red bell pepper
- 1 small green bell pepper
- 1 small red onion
- chopped cilantro
- chopped mint
- chopped basil
- pickled radish and carrot
- pumpkin seeds or other chopped nuts/seeds
- sliced smoked extra firm tofu
- shredded cabbage
- thinly sliced cucumber
- crispy shallots
- 2.5–3 tbsp lemon juice
- 2–3 tbsp soy sauce
- 1 tbsp sugar
- 2 tbsp maple syrup or other liquid sweetener
- 2 tsp toasted sesame seeds
- 2 tbsp sesame oil
Instructions
- Soak the vermicelli noodles in a large heatproof bowl with boiling water for 8-10 minutes until chewy.
- Drain and run under cold water to cool. Add ice cubes if desired.
- Mix lemon juice, soy sauce, sugar, maple syrup, sesame seeds, and sesame oil in a separate bowl until combined.
- Combine soaked noodles, vegetables, optional protein, nuts or seeds, and herbs in a large bowl. Add dressing and mix gently.
- Refrigerate for 1-2 hours before serving, adding delicate veggies right before serving.
Notes
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Salad
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 7 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: Noodle Salad, Tangy Dressing, No Cook, Vegan Salad