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Vermicelli Rice Noodle Salad (vegan) | Bake to the roots

Vermicelli Rice Noodle Salad (vegan)

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  • Author: Bake to the roots
  • Prep Time: 00:15
  • Cook Time: 00:00
  • Total Time: 00:15
  • Yield: 4 1x
  • Category: Salad
  • Cuisine: International
  • Diet: Vegan


The perfect summer salad with an Asian touch – Vermicelli Rice Noodle Salad (vegan). Easy to prepare and really delicious on a hot summer day!



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)


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.


Enjoy slicing!