Vermicelli Salad
Bright, fresh, and packed with bold flavors, this Vermicelli Salad is the ultimate light and healthy dish perfect for any occasion. Delicate vermicelli noodles are tossed with crisp julienned vegetables, fragrant cilantro, and crunchy roasted peanuts, then drenched in an irresistible tangy-sweet dressing made from soy sauce, lime juice, sesame oil, and a hint of honey. A touch of chili adds a subtle kick, balancing the refreshing medley of textures and flavors. Ready in just 25 minutes, this no-fuss noodle salad is perfect as a vibrant side dish, a refreshing meal on a hot day, or a party-ready appetizer. Serve chilled for the ultimate crowd-pleasing, gluten-free option bursting with Asian-inspired flavors.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 200 grams Vermicelli noodles
- 1 large Cucumber
- 2 medium Carrot
- 1 medium Red bell pepper
- 0.5 bunch Fresh cilantro
- 3 stalks Scallions (green onions)
- 50 grams Roasted peanuts
- 3 tablespoons Soy sauce
- 2 tablespoons Fresh lime juice
- 1 tablespoon Sesame oil
- 1 teaspoon Honey
- 1 teaspoon Minced garlic
- 0.5 teaspoon Fresh red chili or chili flakes
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Bring a medium pot of water to a boil. Cook the vermicelli noodles according to the package instructions (usually 3-4 minutes), then drain and rinse under cold water to stop the cooking process. Set aside.
While the noodles are cooling, prepare the vegetables. Julienne the cucumber, carrots, and red bell pepper into thin strips. Set aside.
Finely chop the cilantro and slice the scallions thinly. Set these aside as well.
In a small bowl, prepare the dressing by whisking together soy sauce, lime juice, sesame oil, honey, minced garlic, chili, salt, and black pepper until well combined.
In a large mixing bowl, combine the cooled vermicelli noodles, julienned vegetables, chopped cilantro, and scallions. Toss gently to distribute everything evenly.
Pour the dressing over the salad and gently toss until the noodles and vegetables are well coated.
Sprinkle the roasted peanuts on top for added crunch and garnish with extra cilantro if desired.
Serve immediately or chill in the refrigerator for 10-15 minutes before serving for an even more refreshing taste.
Nutrition Facts
Calories |
341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 763 mg | 33% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 7.1 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 508 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
