Description
This fresh and vibrant Vermicelli Noodle Salad combines delicate rice vermicelli noodles with crunchy cabbage, carrots, and bean sprouts, dressed in a tangy soy and rice vinegar dressing with a touch of heat from bird’s eye chili. Perfect as a light, healthy side or a refreshing lunch, it’s quick to prepare and packed with texture and flavor.
Ingredients
Scale
Salad Ingredients
- 100g / 4 oz dried vermicelli noodles
- 2 cups shredded white or green cabbage
- 1 1/2 cups shredded carrot (about 1 medium carrot)
- 1 1/2 cups bean sprouts
- 2 green onions, finely sliced
- 1/2 cup coriander/cilantro leaves
Dressing Ingredients
- 2 tbsp light soy sauce
- 2 tbsp rice wine vinegar
- 1 1/2 tsp sugar
- 1 1/2 tbsp grapeseed oil (or any other neutral oil)
- 1 garlic clove, minced
- 1 bird’s eye chili, finely minced
Garnish
- Fried Asian shallots (optional)
- Red chili, finely sliced (optional)
Instructions
- Prepare the Dressing: Combine the light soy sauce, rice wine vinegar, sugar, grapeseed oil, minced garlic, and finely minced bird’s eye chili in a jar. Shake well to mix thoroughly and set aside for 5 minutes to allow the flavors to infuse.
- Cook the Vermicelli Noodles: Prepare the vermicelli noodles according to the packet instructions, usually soaking in warm or boiling water for about 2 minutes until tender. Drain thoroughly, then let them sit for 10 minutes to allow excess water to drain off. If needed, spread the noodles on a clean tea towel to absorb additional moisture to avoid a watery salad.
- Combine Salad Ingredients: In a large bowl, mix the drained vermicelli noodles with shredded cabbage, shredded carrot, bean sprouts, sliced green onions, and coriander leaves, ensuring even distribution.
- Toss with Dressing and Serve: Just before serving, pour the dressing over the salad and toss lightly to coat all ingredients evenly. Garnish with fried Asian shallots and finely sliced red chili if using, adding an extra layer of texture and heat.
Notes
- Ensure noodles are well drained to prevent the salad from becoming watery.
- Adjust the amount of chili according to your heat preference or omit for a milder salad.
- Fried Asian shallots add a crunchy texture but are optional for garnish.
- This salad is best served fresh but can be refrigerated for up to a day.
- You can substitute grapeseed oil with any neutral oil like vegetable or sunflower oil.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Keywords: Vermicelli salad, Asian noodle salad, rice noodle salad, vegetarian salad, fresh noodle salad, light lunch, healthy salad
