dairy free · egg-free · Gluten Free · Salad · vegetable · Vegeterian

Rice Vermicelli Asian Inspired Salad

Another quick and simple side that is perfect with almost anything.  My kids love vermicelli because it’s noodles and we love it because it can be serve hot or cold, it’s different and is ready is 5 minutes.

Cook the vermicelli according to package instructions and cool as instructed.  In a big salad bowl, stir together the lime zest and juice, olive oil, honey, soy sauce and siracha.  Taste and adjust siracha if needed (remember you can always add but you can’t remove).  Cut the green onions on a diagonal and add to the vinaigrette.  Cut the cucumber on it’s length and with a spoon, remove the seeds.  Cut the cucumber on a diagonal as thin as you can and add to the bowl.  Once the vermicelli are cooled, add them to the rest of the ingredients and toss together.  The best tools to toss this salad is tongs or my favourite, a clean pair of hands does the job wonderfully.

And voilà! Enjoy!

Ingredients

  • 300g of rice vermicelli cooked according to package instructions
  • 1 english cucumber de seeded
  • 2 green onions minced
  • 2 tbsp of olive oil
  • 1 tbsp of honey
  • 1 tbsp of reduced salt soy sauce
  • Siracha to taste (optional)
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