Name: Asian Vermicelli Salad with Peanuts Recipe
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Cuisine: Asian
Ingredients: 125 g vermicelli rice noodles; 1 wedge of red cabbage, thinly shredded; 2 small cucumbers, sliced into half moons (Lebanese cucumbers preferred for thinner skin); 1 Romano pepper, thinly sliced; 2 small spring onions, thinly sliced; A handful of mint and/or coriander leaves; ¼ cup roasted unsalted peanuts or cashews; ¼ cup (4 tbsp) tamari (for gluten-free version) or soy sauce; 2 tbsp maple syrup; 2 tbsp rice vinegar or lime juice; 1 tbsp toasted sesame oil (for flavor); 1 tbsp neutral tasting oil; 1 small garlic clove, finely grated; 2-3 tsp hot chili paste (such as Indonesian sambal oelek), adjust to taste

Jump to Recipe· 4.2 from 12 reviews

I absolutely adore this Asian Vermicelli Salad with Peanuts Recipe because it’s a vibrant explosion of flavors and textures that comes together so effortlessly. From the delicate, slippery rice noodles to the crisp, colorful vegetables and the nutty crunch of roasted peanuts, every bite feels like a refreshing celebration. I love making this salad when I want something light yet satisfying, and it’s perfect for sharing with friends or family on a warm afternoon or a quick weeknight meal.

Why You’ll Love This Asian Vermicelli Salad with Peanuts Recipe

What really makes this salad a standout for me is the incredible balance of flavors. The tangy dressing made with tamari, rice vinegar, and a touch of sweetness from maple syrup beautifully complements the mild noodles and vibrant veggies. There’s a gentle heat from the sambal oelek that adds just the right kick without overpowering the freshness of the mint and coriander. Each bite feels refreshing and bright, making it an ideal dish to awaken your palate.

Another thing I appreciate is how quick and straightforward the preparation is. I love recipes that don’t tie me to the kitchen for hours, and this salad takes less than 20 minutes from start to finish. It’s a great choice when I need something healthy and satisfying but don’t want to sacrifice time or flavor. Plus, it works so well as a lunch, a light dinner, or a crowd-pleasing side dish at parties or picnics. The colorful presentation alone makes it a lovely addition to any table.

Ingredients You’ll Need

The image shows a wooden board with colorful food ingredients arranged on it. On the top left, there is a white bowl filled with thin white noodles. Next to it on the left is a round wooden bowl filled with red and beige peanuts, with a wooden spoon inside. To the right of the peanuts is a pile of thinly sliced purple cabbage. Below the cabbage, there are thin orange-red strips of bell pepper. To the right of the peppers, fresh green mint leaves are placed beside a stack of sliced dark green cucumber rounds with light green flesh, and thinly sliced light green scallions at the bottom right. On the bottom left of the board, there are three thick lime wedges, a whole lime, and a whole red chili pepper. In the bottom center, there is a white bowl filled with bright red chili sauce, with a wooden spoon inside. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This Asian Vermicelli Salad with Peanuts Recipe uses simple but thoughtful ingredients that contribute to its fabulous texture and delicious taste. Each component plays a vital role — from the chewy vermicelli noodles to the crunchy, roasted peanuts and the fresh herbs that brighten things up.

Vermicelli rice noodles: These provide the perfect light base that soaks up the dressing beautifully.
Red cabbage: Adds vibrant color and a satisfying crunch that contrasts with the tender noodles.
Lebanese cucumbers: Their thin skin and crisp bite keep the salad refreshing.
Romano pepper: A mild pepper that brings subtle sweetness and crunch.
Spring onions: Deliver a gentle sharpness and freshness to the mix.
Mint and/or coriander: Herbs that give the salad its signature fresh, aromatic lift.
Roasted peanuts or cashews: Provide a nutty flavor and crunchy texture essential to the dish.
Tamari or soy sauce: For a savory umami punch (tamari if you want gluten-free).
Maple syrup: Adds a delicate sweetness to balance the tang and heat.
Rice vinegar or lime juice: Gives the dressing its bright, acidic shine.
Toasted sesame oil: Infuses a rich, toasty aroma to the dressing.
Neutral oil: Helps blend the dressing without overpowering flavors.
Garlic clove: Adds a subtle pungent warmth.
Hot chili paste: Provides controlled heat — I love Indonesian sambal oelek here.

Directions

Step 1: Prepare the vermicelli noodles according to the package instructions. For me, this means plunging them into boiling water for 2 minutes until tender but still springy, then rinsing under cold water to stop the cooking and cool them down completely. Drain well and set aside.

Step 2: While the noodles cool, whisk together all the dressing ingredients in a small bowl. The mix of tamari, maple syrup, rice vinegar, toasted sesame oil, neutral oil, grated garlic, and hot chili paste creates a beautifully balanced dressing. Adjust the spiciness to your liking—you can always add more chili paste if you want it hotter.

Step 3: Take your roasted peanuts or cashews and crush them lightly using a pestle and mortar. If you don’t have roasted nuts on hand, lightly toast raw ones in a dry frying pan over medium heat until fragrant and golden, then crush. The nuts add incredible texture and richness.

Step 4: In a large bowl, toss the cooled vermicelli noodles with the shredded red cabbage, thinly sliced cucumbers, romano pepper, and spring onions. Add your choice of mint and/or coriander leaves and gently mix everything together with your hands to evenly distribute all the ingredients.

Step 5: Pour the dressing over the salad and massage it in gently but thoroughly, making sure every noodle and veggie gets coated with the flavorful sauce. This is where the magic happens, turning the salad into a cohesive, vibrant dish infused with savory, sweet, and tangy notes.

Step 6: Divide the salad between two bowls or plates, then sprinkle the crushed peanuts generously on top. Serve immediately as a refreshing, crunchy delight.

Servings and Timing

This Asian Vermicelli Salad with Peanuts Recipe serves 2 to 3 people, making it perfect for a light lunch or dinner for a small group. It comes together quickly, requiring about 15 minutes of preparation time and just 2 minutes of cooking time to soften the noodles. Overall, you’re looking at a total time of approximately 20 minutes, with no resting required—making it a fantastic option for busy days or last-minute meals.

How to Serve This Asian Vermicelli Salad with Peanuts Recipe

The dish shows a white plate with a blue rim filled with thin white rice noodles as the base layer, mixed with purple cabbage strips and thin cucumber slices. On top are slices of red chili and green scallion pieces, along with chopped peanuts sprinkled over the dish. Bright green mint leaves are scattered on and around the noodles. A lime wedge rests on the side of the plate. The scene includes a blurred second plate of the same dish in the back on a white marbled surface, with a green dish holding lime wedges and leaves, and a wooden mortar and pestle nearby. photo taken with an iphone --ar 4:5 --v 7

I love serving this salad chilled or at room temperature because it really highlights the freshness of the vegetables and herbs. It’s such a versatile dish that pairs beautifully with grilled meats like chicken or shrimp, or even alongside crispy spring rolls for an authentic Asian-inspired feast. You can also serve it as a stand-alone light meal, especially during warmer months when something cooling feels so satisfying.

When it comes to presentation, I find that layering the salad neatly in wide, shallow bowls and topping with the crushed peanuts creates an inviting texture contrast. Adding a few extra whole herbs or a wedge of lime on the side elevates the look and gives guests the option to add a squeeze of fresh acidity. For a pop of color, feel free to toss in some julienned carrots or thin slices of radish.

As for beverages, this salad pairs wonderfully with crisp white wines like Sauvignon Blanc or a light, refreshing beer. If you prefer cocktails, a gin and tonic with fresh lime complements the citrusy dressing nicely. For non-alcoholic options, a sparkling citrus-infused water or iced green tea is absolutely delicious alongside this dish. Whether for a casual dinner or a lively party, this salad always steals the spotlight.

Variations

One of the great things about this Asian Vermicelli Salad with Peanuts Recipe is how easy it is to customize. If you’re gluten-free, using tamari instead of soy sauce makes it completely safe without losing that lovely umami kick. Vegans can enjoy it as is, since it’s naturally plant-based and packed with fresh ingredients.

If you want to switch things up, try swapping the roasted peanuts for toasted almonds or sesame seeds to change the nutty profile. You can also experiment with different herbs such as Thai basil for a slightly different aromatic finish. For a twist in flavor, adding a spoonful of finely chopped lemongrass or grated ginger to the dressing can add an exciting zing.

For a heartier version, I sometimes add shredded cooked chicken or tofu cubes for extra protein. You could also toss in steamed edamame or snap peas for added crunch and vibrancy. Cooking methods might vary slightly if you prefer to grill the vegetables lightly before mixing for a smoky depth, but I personally love the fresh, crisp texture serving everything raw provides.

Storage and Reheating

Storing Leftovers

If you happen to have leftovers, store the salad in an airtight container in the refrigerator. Because the noodles and dressing are already combined, I recommend consuming it within 1 to 2 days for the best texture. The peanuts can lose some crunch over time, so sprinkling on fresh nuts before serving leftovers is a great way to refresh the salad.

Freezing

This salad is not really suitable for freezing. The fresh vegetables and herbs will lose their crispness and become mushy when thawed. For best results, only prepare what you expect to eat within a day or two and avoid freezing.

Reheating

Since this salad is designed to be enjoyed cold or at room temperature, I do not recommend reheating it. If you want a warm meal with similar ingredients, consider making a separate stir-fry with the vegetables and noodles. Otherwise, simply take leftovers out of the fridge 10–15 minutes before serving to lose the chill and enjoy the flavors at their best.

FAQs

Can I use regular wheat noodles instead of vermicelli rice noodles?

Yes, you can substitute with thin wheat noodles like soba or angel hair pasta, but keep in mind that the texture and flavor will differ slightly. Rice vermicelli has a lightness and subtle chew that complements the fresh salad components best.

What if I don’t have sambal oelek or hot chili paste?

You can replace it with any chili sauce or even a pinch of red pepper flakes to add heat. Start with a small amount and adjust to taste so you don’t overpower the salad’s balance.

Is this salad suitable for meal prep?

Absolutely! I recommend preparing the dressing separately and mixing it with the noodles and veggies just before serving to keep everything fresh and crunchy. Store components separately in airtight containers for best results.

Can I make this salad nut-free?

Definitely! Simply omit the peanuts or cashews and perhaps add toasted seeds like sunflower or pumpkin seeds for a similar crunchy element.

How do I keep the herbs fresh in the salad?

Adding the herbs right before serving maintains their vibrant flavor and appearance. If you’re prepping ahead, store herbs separately wrapped in a damp paper towel to keep them fresh longer.

Conclusion

I truly believe this Asian Vermicelli Salad with Peanuts Recipe is a must-try for anyone looking for a dish that’s bursting with freshness, flavor, and delightful texture. It’s quick to make, stunning to serve, and consistently hits the spot when I want something healthy and exciting. I can’t wait for you to give it a go and experience just how joyful a simple salad can be!