My family was never very adventurous when it comes to salad. Back in the day we basically switched from plain lettuce to tomato salad, and tomato salad… then back to lettuce, and so on. Quite monotonous, right? There is so much more you can do and enjoy. Today I am much more experimental and throw pretty much everything into a bowl and call it a salad ;P This Vegan Vermicelli Rice Noodle Salad is not really an experiment, because I basically recreated a salad I had in a restaurant… but you get what I mean, right? ;)
The problem is not that we don’t have enough delicious salads here in Germany… my family was just a bit boring when serving salad. But that’s in the past. There is so much you can do and so much I already made (here on the blog as well). Vegan, vegetarian, or something with meat, chicken, or fish. So many possibilities. This salad here is vegan (as mentioned above) and obviously inspired by Asian cuisine. I guess you can tell by the rice noodles, right? ;)
When preparing this salad I recommend using a veggie slicer*. You will get the best results with a gadget like that. You want the veggies to be as thinly sliced as the rice noodles. If you have excellent knife skills you can (of course) use a sharp knife to get the same results. Everybody else should use a veggie slicer – no matter if you got a very simple one or a fancy device that can cut different shapes. It’s just easier to get nice results.
Anyway. That’s pretty much the only thing you have to keep in mind. Thinly sliced veggies. Well… and maybe not overcooking the noodles. That should also be on your mind. We don’t want mushy noodles in the salad. Besides that – really easy salad. You can serve it right after adding the dressing or you let it sit for a while. The cooked noodles and veggies don’t mind sitting in the dressing for longer. This also means you can eat leftovers the next day – or you can take the salad on a trip or picnic. Nothing is wilting or going bad immediately.
You can actually switch or add other veggies as well. White cabbage instead of red cabbage works, for example. Even though carrots, cucumber, and kohlrabi go well together, you could switch or add other veggies. Radishes add color and flavor, same for colored carrots, bell peppers… whatever tastes good in your opinion. Just not stuff that wilts quickly if you want to enjoy the salad for several days ;)
Click on the picture to get to the recipe.
INGREDIENTS / ZUTATEN
(4 servings)
For the salad:
5.3 oz. (150g) vermicelli rice noodles*
2 large carrots, julienne
1 medium cucumber, julienne
1 kohlrabi, julienne
1/4 red cabbage, sliced finely
2 spring onions, in rings
For the dressing:
3 tbsp. soy sauce
3 tbsp. rice vinegar*
1 tbsp. roasted sesame oil*
1 tbsp. maple syrup
2 tbsp. black sesame seeds*
1 tsp. crispy chili oil*
salt, pepper
some chopped peanuts (optional)
(4 Portionen)
Für den Salat:
150g Vermicelli Reisnudeln*
2 große Karotten, fein gestiftelt
1 mittelgroße Gurke, ein gestiftelt
1 Kohlrabi, ein gestiftelt
1/4 Rotkohl, fein gehobelt
2 Frühlingszwiebeln, in Ringen
Für das Dressing:
3 EL Sojasauce
3 EL Reisessig*
1 EL geröstetes Sesamöl*
1 EL Ahornsirup
2 EL schwarzer Sesam*
1 TL Crispy Chili Oil*
Salz, Pfeffer
einige gehackte Erdnüsse (optional)
DIRECTIONS / ZUBEREITUNG
1. Cook the rice noodles according to package instructions and then rinse them with cold water to prevent them from getting too soft. Let drain and set aside.
2. Clean the veggies. Cut the carrots, cucumber, and kohlrabi into very thin sticks (julienne) – either with a good knife or with a veggie slicer*. Remove the stem from the red cabbage and cut into very thin slices. Cut the spring onions into rings. Add everything to a large bowl. If the rice noodles are long, cut them with scissors and add to the bowl as well – mix to combine.
3. For the dressing mix the soy sauce, rice vinegar, sesame oil, and maple syrup in a small bowl. Add the sesame seeds and crispy chili oil. Season with salt and pepper. Pour the dressing over the salad and mix to combine. Sprinkle with some chopped peanuts (optional) and serve.
1. Die Reisnudeln nach Packungsanleitung kochen und dann mit kaltem Wasser spülen, damit sie nicht zu weich werden. Abtropfen lassen und zur Seite stellen.
2. Das Gemüse säubern. Möhren, Gurken und Kohlrabi in sehr dünne Stifte (Julienne) schneiden – entweder mit einem guten, scharfen Messer oder mit einem Gemüsehobel*. Den Rotkohl vom Strunk befreien und in sehr dünne Scheiben hobeln. Die Frühlingszwiebeln in Ringe schneiden. Alles in einer großen Schüssel vermengen. Sollten die Reisnudeln sehr lang sein, mit einer Schere etwas kürzen und dann zum Gemüse dazugeben und untermischen.
3. Sojasauce, Reisessig, Sesamöl und Ahornsirup für das Dressing in einer kleinen Schüssel verrühren. Sesamsamen und das Crispy Chili Oil dazugeben und unterrühren. Mit Salz und Pfeffer würzen. Das Dressing über den Salat gießen und alles gut vermengen. Mit einigen gehackten Erdnüssen bestreuen (optional) und servieren.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Vermicelli Rice Noodle Salad (vegan)
- Prep Time: 00:15
- Cook Time: 00:00
- Total Time: 00:15
- Yield: 4 1x
- Category: Salad
- Cuisine: International
- Diet: Vegan
Description
The perfect summer salad with an Asian touch – Vermicelli Rice Noodle Salad (vegan). Easy to prepare and really delicious on a hot summer day!
Ingredients
For the salad:
5.3 oz. (150g) vermicelli rice noodles*
2 large carrots, julienne
1 medium cucumber, julienne
1 kohlrabi, julienne
1/4 red cabbage, sliced finely
2 spring onions, in rings
For the dressing:
3 tbsp. soy sauce
3 tbsp. rice vinegar*
1 tbsp. roasted sesame oil*
1 tbsp. maple syrup
2 tbsp. black sesame seeds*
1 tsp. crispy chili oil*
salt, pepper
some chopped peanuts (optional)
Instructions
1. Cook the rice noodles according to package instructions and then rinse them with cold water to prevent them from getting too soft. Let drain and set aside.
2. Clean the veggies. Cut the carrots, cucumber, and kohlrabi into very thin sticks (julienne) – either with a good knife or with a veggie slicer*. Remove the stem from the red cabbage and cut into very thin slices. Cut the spring onions into rings. Add everything to a large bowl. If the rice noodles are long, cut them with scissors and add to the bowl as well – mix to combine.
3. For the dressing mix the soy sauce, rice vinegar, sesame oil, and maple syrup in a small bowl. Add the sesame seeds and crispy chili oil. Season with salt and pepper. Pour the dressing over the salad and mix to combine. Sprinkle with some chopped peanuts (optional) and serve.
Notes
Enjoy slicing!
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
