Vermicelli Noodle Salad Recipe
A light and refreshing Vermicelli Noodle Salad combining tender rice noodles with crunchy cabbage, carrot, and bean sprouts, tossed in a tangy, flavorful dressing made from soy sauce, rice wine vinegar, and a hint of chili. Perfect as a healthy side or a light meal on its own.
- Prep Time: 15 minutes
- Cook Time: 2 minutes (no actual cooking, just soaking noodles)
- Total Time: 17 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Ingredients
Scale
Noodles
- 100g / 4 oz dried vermicelli noodles
Vegetables
- 2 cups white or green cabbage, shredded
- 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
- Red chilli, finely sliced (optional, for garnish)
- Fried Asian Shallots, to garnish (optional)
Dressing
- 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 birds eye chilli, finely minced
Instructions
- Make the dressing: Combine light soy sauce, rice wine vinegar, sugar, grapeseed oil, minced garlic, and finely minced birds eye chilli in a jar. Shake well to mix thoroughly. Set aside for 5 minutes to allow the flavors to infuse.
- Prepare the vermicelli noodles: Soak the dried vermicelli noodles in warm or boiling water for about 2 minutes, or according to packet instructions, until softened. Drain thoroughly and set aside for 10 minutes to let excess water drain completely. If needed, spread noodles onto a tea towel to remove any remaining moisture to ensure the salad doesn’t become watery.
- 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 until well combined.
- Toss with dressing and serve: Just before serving, pour the prepared dressing over the salad and toss everything together evenly. Garnish with fried Asian shallots and finely sliced red chilli if desired for extra flavor and crunch.
Notes
- Ensure vermicelli noodles are properly drained and dried to prevent a watery salad.
- Fried Asian shallots add a wonderful crispy texture and flavor but can be omitted for a lighter dish.
- Adjust the amount of bird’s eye chilli according to your heat preference.
- This salad is best served fresh but can be stored refrigerated for up to 1 day; toss with dressing just before eating.
Keywords: Vermicelli Noodle Salad, Asian salad, light noodle salad, fresh cabbage salad, rice noodle salad, healthy salad
Find it online: https://cookcrisis.com/vermicelli-noodle-salad-recipe/
