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Cold Rice Noodle Salad

Quick · 15 min · Serves 2 · Thai

Dietary: vegetarian, vegan, pescatarian, gluten-free, dairy-free, nut-free

Thin rice vermicelli tossed with shredded cabbage, carrot, bean sprouts, cucumber and herbs in a lime, tamari, garlic and chili dressing.

Ingredients

For 2 servings

Dressing

• 1 tbsp tamari
• 0.5 lime, juiced (about 1 tbsp)
• 0.75 tsp sugar
• 0.75 tbsp vegetable oil, or any neutral oil
• 0.5 clove garlic, minced
• 0.5 red chili, bird's eye, finely minced (optional)

Salad

• 50 g rice noodle, dried vermicelli
• 70 g cabbage, white or green, shredded (1 cup)
• 0.5 carrot, shredded (about ¾ cup)
• 70 g bean sprout, ¾ cup
• 0.5 cucumber, cut into thin strips
• 1 scallion, finely sliced
• 2 sprig cilantro, leaves picked (about ¼ cup)
• 1 sprig mint, leaves picked

Steps

Dressing

1. Put the dressing ingredients in a jar and shake until the sugar dissolves. Set aside for 5 minutes so the garlic and chili infuse.

Salad

2. Prepare the noodles as the packet directs, usually soaking them in warm or just-boiled water for about 2 minutes, until tender. Drain well and leave them in the colander for 10 minutes. If they still look wet, turn them out onto a clean tea towel: watery noodles make a watery, bland salad.
3. Toss the noodles with the cabbage, carrot, bean sprouts, cucumber, scallion, cilantro and mint.
4. Pour over the dressing and toss just before serving, so the vegetables stay crisp.

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