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Asian Vermicelli Salad with Peanuts Recipe

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4.2 from 12 reviews

A vibrant and refreshing Asian vermicelli salad featuring tender rice noodles, crunchy vegetables, and fresh herbs, all tossed in a tangy, spicy dressing and topped with crushed roasted peanuts for a delightful texture contrast. Perfect as a light meal or side dish.

  • Total Time: 17 minutes
  • Yield: 2-3 servings

Ingredients

Salad

  • 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

Dressing

  • 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

Instructions

  1. Cook the noodles: Prepare the vermicelli noodles according to the packet instructions, typically by plunging them into boiling water for about 2 minutes. Once cooked, rinse under cold running water to stop cooking and cool them down. Set aside.
  2. Mix the dressing: In a small bowl, combine tamari or soy sauce, maple syrup, rice vinegar or lime juice, toasted sesame oil, neutral oil, grated garlic, and chili paste. Whisk well to blend all flavors.
  3. Prepare the nuts: Using a pestle and mortar, crush the roasted unsalted peanuts or cashews to a coarse texture. If your nuts are raw, lightly toast them in a dry frying pan over medium heat until golden and fragrant before crushing.
  4. Toss the salad: Place the cooled noodles in a large bowl. Add the shredded red cabbage, sliced cucumbers, Romano pepper, spring onions, and fresh mint and/or coriander leaves. Using your hands, gently toss and distribute all ingredients evenly.
  5. Add the dressing: Pour the prepared dressing over the salad and gently massage it into the ingredients ensuring every component is coated with flavor.
  6. Serve: Divide the salad into two to three bowls and sprinkle the crushed roasted peanuts or cashews on top for added crunch and garnish. Serve immediately for best freshness.

Notes

  • For gluten-free option, use tamari instead of soy sauce.
  • Adjust chili paste quantity based on your preferred spice level.
  • You can substitute the herbs depending on availability; coriander and mint both add refreshing notes.
  • Make sure to thoroughly cool the noodles to avoid clumping.
  • Freshly toasted nuts will enhance the flavor if roasted nuts are unavailable.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 2 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Asian
  • Diet: Gluten Free

Find it online: https://iamstarved.com/asian-vermicelli-salad-with-peanuts-recipe/