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Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Asian vermicelli salad with peanuts

September 16, 2016 by Ania - 16

Asian-inspired, easy, gluten-free, healthy

asian vermicelli salad with peanuts lunch

This Asian vermicelli salad with crushed peanuts is pretty much what we’ve been living on for the entire summer.

As its still pretty hot here (so much so that I’m planning to top up my tan on Saturday, yay!), I’m not about to stop making it just yet so I thought I would share this simple recipe with you. It’s easy and quick to make and really flexible.

Use any vegetables you like and if you want to make it even more substantial, feel free to add some baked or fried tofu on top.

It’s filling and light at the same time. It makes a perfect lunch box if you want to take it to work, to the park or to the beach.

PS: If you make my Asian vermicelli salad, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

asian vermicelli salad with peanuts ingredients

asian vermicelli salad with peanuts close up

asian vermicelli salad with peanuts

asian vermicelli salad with peanuts portion

370 calories
5.00 from 5 votes
Print
  • serves: 2
  • prep: 15 min
  • cooking: 2 min

Ingredients


SALAD

  • 125 g vermicelli rice noodles
  • a wedge of red cabbage, thinly shredded
  • 2 small cucumbers (I used Lebanese as they have thinner skin), sliced into half moons
  • 1 Romano pepper, sliced thinly
  • 2 small spring onions, sliced thinly
  • a handful of mint AND/OR coriander
  • ΒΌ cup roasted (unsalted) peanuts OR cashews

DRESSING

  • ΒΌ cup / 4 tbsp tamari (for GF version) OR soy sauce
  • 2 tbsp maple syrup
  • 2 tbsp rice vinegar or lime juice
  • 1 tbsp toasted sesame oil (for flavour)
  • 1 tbsp neutral tasting oil
  • 1 small garlic clove, finely grated
  • 2-3 tsp hot chilli paste (I used Indonesian sambal oelek), adjust to taste

Method

  1. Prepare vermicelli noodles according to the instructions on the packet. Mine required plunging into boiled water for 2 minutes and then refreshing under a cold tap. Set aside and let them cool down.
  2. Mix all the dressing ingredients together in a small bowl.
  3. Crush roasted peanuts (or cashews) in a pestle & mortar. If you cannot get roasted unsalted nuts, you can always toast raw nuts on a hot frying pan.
  4. Once the noodles are cold, place them in a large bowl and toss vegetables, spring onions and herbs through them. Use your hands to distribute all ingredients evenly. Finally massage the dressing into the salad.
  5. Divide between two bowls and top with crushed nuts.
If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

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    Comments

    Leave a comment

  1. Judy says

    September 17, 2016 at 6:47 pm

    I think I will have to make a vat of this dressing. I use a similar blend on my tofu stir fry, but it never occurred to me to use it cold on rice noodles in a salad. This is why I need and love your site so much. πŸ™‚ And this is such an easy salad to throw together with fresh goodies from the garden. Thanks for another winner!

    Reply
    • Ania says

      September 18, 2016 at 11:02 am

      Aw, thanks so much, Judy! It’s so lovely to hear! x

      Reply
  2. Julia says

    September 18, 2016 at 2:14 am

    Yum! This looks so bright and colourful. And your food photography is stunning. Will definitely need to try this some day.

    Reply
    • Ania says

      September 18, 2016 at 11:03 am

      Thanks so much, Julia. Yes, please do try it – it comes together so quickly and is perfect for those days when your fridge is almost empty πŸ™‚

      Reply
  3. Susan @ Culinary Envy says

    September 25, 2016 at 9:58 pm

    Wow! Almost too gorgeous to eat! I did say almost. I will have one with a Thai Ice Tea please! Love the photos and can hardly wait to try the recipe.

    Reply
    • Ania says

      September 26, 2016 at 3:20 pm

      Aw, thanks Susan! Hope’ll love it! πŸ™‚

      Reply
  4. Emilia says

    July 20, 2017 at 10:53 pm

    Świetna jest ta saΕ‚atka! RobiΔ™ juΕΌ chyba 6 raz i smakuje mi coraz bardziej. Pozdrowienia z Holandii.

    Reply
    • Ania says

      July 20, 2017 at 11:17 pm

      Bardzo siΔ™ cieszΔ™, dziΔ™kujΔ™ ze miΕ‚e sΕ‚owa! Pozdrawiam rΓ³wnieΕΌ πŸ™‚ Ania

      Reply
  5. Nicole says

    August 3, 2017 at 11:38 pm

    This looks amazing! How far in advance can I make this?

    Reply
    • Ania says

      August 4, 2017 at 9:38 am

      Thanks Nicole. You can prep all the components a few hours ahead and keep them in air-tight containers in the fridge, but I would not assemble until you’re ready to eat. Hope that answers your question πŸ™‚ Ania

      Reply
  6. Lindsey Zucker says

    September 13, 2017 at 4:26 pm

    This couldn’t be any easier!!! I use the same bowl for softening the noodles as I do serving the dish so there is little clean up!! Sometimes I buy precut veggies so there is no excuse not to make dinner!!! And it’s so yummy and it is CHEAP!!! Thanks for a great great recipe!!

    Reply
    • Ania says

      September 13, 2017 at 6:14 pm

      Thank you, Lindsey! That’s great to hear πŸ™‚ Ania

      Reply
  7. Cortney says

    January 3, 2018 at 8:25 pm

    This was super easy and one of the most delicious meals we’ve had!

    Reply
    • Ania says

      January 4, 2018 at 12:37 pm

      That’s awesome to hear, Cortney! Thank you for a lovely comment! Ania

      Reply
  8. Nicky says

    September 18, 2018 at 3:07 pm

    This is the best salad dressing ever!!! We love this salad and have made it many times now. So simple and delicious and you can change it up to suit different tastes though the roasted peanuts are an absolute must! Sooo good πŸ˜€

    Reply
    • Ania says

      September 18, 2018 at 3:35 pm

      Thanks, Nicky! I’m pleased to hear that you enjoy it so much! Ania

      Reply

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Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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