Cold Vermicelli Noodle Salad
A delicious nutritous cold noodle salad that's ready in just 15 minutes!
Servings 6 people
Calories 264kcal
Equipment
Ingredients
- 4 - 4.4 oz vermicelli rice noodles
- 6 cups boiling water to soak the noodles
- 1 1/2 cups purple cabbage shredded
- 1 1/2 cups carrot shredded
- 1/3 cup green onion chopped
- 1 cup salted cashews chopped
- 1/3 cup cilantro chopped
Dressing
- 1/4 cup soy sauce
- 1/4 cup seasoned rice vinegar
- 1/2 teaspoon ground ginger
- 1 tablespoon toasted sesame oil
- 1 tablespoon hoisin
- 1 teaspoon lime juice
- 1 teaspoon chili garlic sauce
Instructions
- Soak Noodles: Add the dry rice noodles to a large bowl and heat water in a pot or tea kettle to bring to a boil. Once boiling, add the water to the noodles and let them soak for 3 minutes. Drain into a colander and while they're still hot, use tongs to pull and separate the noodles.
- Prep Veggies: Meanwhile, prep veggies and add them to a large bowl with the cashews and most of the cilantro.
- Prep Dressing: Prep dressing by adding the soy sauce, rice vinegar, ground ginger, sesame oil, chili garlic sauce, hoisin, and lime juice to a small bowl of Pyrek and whisk well.
- Mix: Once the noodles are cooked, add slightly cooled, add them to the bowl with the veggies and mix well with tongs. Pour dressing over the top and mix well with tongs.
- Serve: Top with the remaining cilantro and serve and enjoy!
Notes
Make Ahead
We love to make this salad ahead of time and serve it cold. It makes a great meal prep lunch for the lunchboxes!
Substitutions
Noodles: You can, of course, use whatever noodles you'd like; we prefer the texture of the vermicelli noodles with the rest of the ingredients.
Soy Sauce: You can also use low sodium soy sauce for this recipe, although then we find that it needs just a little more salt added in to the dressing.
Seasoned Rice Vinegar: The sweetness of the seasoned rice vinegar is really needed in this recipe, but if you only have regular rice vinegar, you can use it and then add a 1/2 teaspoon of sugar to the dressing.
Toasted Sesame Oil: You can also use regular sesame oil, but the toasted oil adds a bolder nutter flavor.
Chili Garlic Sauce: You could also add some 2 minced garlic cloves or 1/4 teaspoon of dried garlic powder, and a pinch of red pepper flakes (or omit both entirely), but this is preferred.
Cashews: Salted peanuts work well, too!
Nutrition
Calories: 264kcal | Carbohydrates: 32g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 0.1mg | Sodium: 837mg | Potassium: 334mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5650IU | Vitamin C: 16mg | Calcium: 42mg | Iron: 2mg
