Vermicelli Salad with Garlic & Lime Dressing

Last week, I was sharing with you a recipe for a Quinoa Rainbow Salad. It was so delicious and pretty to look at that it inspired me to try another version of it: a (Rainbow) Vermicelli Salad.

The temperatures have finally dropped in Melbourne and I can now stay in the kitchen for more than 30min without sweating (gross, sorry!).
Finding it hard to eat the same thing over and over again, I am always looking for new recipes and exciting things to eat. I did not want to re-do the Quinoa Rainbow Salad straight away but was craving for something similar so I made a few changes and came up with this Vermicelli Salad.
It has the same Asian influences than the Quinoa Rainbow Salad, but using Vermicelli instead of Quinoa give it a completely different taste and texture!

It is a very easy recipe and only requires a little bit of chopping.
I chose colourful veggies (Carrots, Cucumbers, Red and Yellow Capsicum and Radishes) and I spiralized some of them to make them look like vermicelli.
Topped with Lime Zest, Coriander (cilantro), Macadamia Nuts and Fried Onions, it turned out like a perfect light summer dish!

VermicelliSalad1

Vermicelli Salad with Garlic & Lime Dressing

What you will need for the Salad:

  • 1 Lebanese Cucumber (or 1/2 cucumber)
  • Carrot
  • Radishes
  • 1 Yellow Capsicum 
  • 1 Red Capsicum
  • 50 to 100gr of Rice Vermicelli
  • 1/4 bunch of Coriander, chopped
  • 1/3 cups of Macadamia Nuts, chopped
  • Optional: 1/4 cups of Fried Onions as a garnish
  • 1 Lime Zest

For the Dressing:

  • 2 Lime, juiced
  • 1 tbsp. Minced Garlic
  • 2 tbsp. Soy Sauce
  • 2 tbsp. Sesame Oil
  • 1 tbsp Rice Wine Vinegar
  • 1 tbsp. Brown Sugar

VermicelliSalad2

Steps:

  1. Bring some water to boil in a medium size pot.
    Add the Rice Vermicelli when boiling and cook for 2 to 3 minutes (they will cook very fast).
    Strain and set aside to cool down.
  2. Spiralize the Cucumber and Carrots and put in a large salad bowl.
    If you do not have a Spiralizer, just julienne them.
  3. Julienne (cut in thin strips) the Radishes, Yellow Capsicum and Red Capsicum and add to the bowl.
  4. When cold, add the Rice Vermicelli, chopped Coriander, chopped Macadamia Nuts and Lime Zest to the salad and mix well.
    These vermicelli tend to stick together so you will need to mix well to incorporate all the veggies. I find it easier to use my hands!
  5. For the Dressing, mix all ingredients together in a separate bowl.
    Whisk well until all the brown sugar has dissolved.
  6. Pour the Dressing onto the Salad and give it a good stir.
  7. Serve in bowls or plates and garnish individual portions with Fried Onions (or Fried Shallots) and some Coriander Leaves.
    You can find Fried Onions in any Asian or Indian supermarket. If you cannot find it, just skip this step! You can also replace it with more Macadamia Nuts or Sesame Seeds.

VermicelliSalad4

If you have tried both the Rainbow Quinoa Salad and the Vermicelli Salads, let me know which one you like the best! I am not sure I can choose 😉

PS: I got my camera back after lending it to some friends, I hope you enjoy the nice pictures!

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