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Lazy Cat Kitchen

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

Vegan rice noodle salad with sesame dressing

June 7, 2016 by Ania - 8

Asian-inspired, easy, gluten-free, healthygo to recipe

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vegan rice noodle salad with sesame dressing mixed

Once again, Greece has done what it does best. It turned out plenty of beautifully sunny, still days which are designed to be spent on the beach and since I’m on an island, I’m truly spoilt for choice here.

Cooking in this hot weather is a bit less enjoyable than normal so I’m all over quick, easy and ideally cold dishes. This one totally fits the bill. There is no real cooking involved and it comes together pretty quickly.

Thanks to vermicelli noodles, this vegan rice noodle salad becomes substantial enough to satisfy post-beach hunger. It’s also quite refreshing and hydrating.

The key thing here is the dressing, it really makes this dish. If you taste it on its own you may think that I’ve really turned up the volume here, but once massaged into oodles of noodles and thinly sliced veggies it loses its pungency and brings the whole dish together nicely.

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

roasting and grinding sesame seeds for dressing

vegan rice noodle salad with sesame dressing ingredients

vegan rice noodle salad with sesame dressing plated

vegan rice noodle salad with sesame dressing

5.00 from 2 votes
Print
  • serves: 2-3
  • prep: 25 min
  • cooking: 0 min

Ingredients


VEGAN RICE NOODLE SALAD

  • 150 g vermicelli rice noodles
  • 2 large carrots
  • 1 English (long) cucumber
  • a wedge of red (or any) cabbage
  • 2 small spring onions, sliced thinly (both green and white parts)
  • 10 g dried wakame seaweed
  • 20 g pickled ginger, sliced into thin strips (optional)
  • black sesame seeds, for decoration (optional)

DRESSING

  • 50 g / 6 tbsp white sesame seeds
  • 1 tbsp maple syrup
  • 1 tbsp toasted sesame oil (for flavour)
  • 1 tbsp neutral tasting oil
  • 4 tsp rice vinegar or lime juice
  • 4 tbsp tamari (for GF version) or soy sauce
  • 3-4 tsp hot chilli paste (I used sambal oelek), adjust to taste

Method

  1. Prepare vermicelli noodles according to the instructions. Mine required plunging into freshly boiled water for 2 minutes and then refreshing under a cold tap. Set aside.
  2. Rehydrate wakame (if using) according to the instructions on the packet. Drain on a piece of kitchen towel to get rid of excess moisture.
  3. Peel your vegetables and julienne them into thin strips (I used a julienne peeler but you could also use a knife). Reserve the core of the cucumber for another use as it’s too watery for the salad (it will be perfect in a smoothie). Shred the cabbage thinly.
  4. Lightly roast sesame seeds on a dry frying pan. Be sure to move them around the pan a lot as they burn easily. Take them off the heat as soon as they turn golden brown and become fragrant.
  5. Using a pestle and mortar, food processor or a coffee grinder grind roasted sesame seeds until most of them are crushed / ground to powder.
  6. In a separate bowl, mix all the dressing ingredients together, taste and adjust spiciness to your liking. Add crushed sesame seeds and mix well.
  7. Assemble the salad directly before serving (especially as wakame tends to make the salad watery after a while). Place cold noodles in a large bowl and mix the seaweed and all the vegetables through the noodles – I find that it is best to use my hands to separate these pesky rice noodles more easily. Dot with the dressing and mix thoroughly again. Serve straight away.
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

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  1. Diana / by Dreams Factory says

    June 7, 2016 at 11:51 am

    LOVE your blog, with all its amazing pictures and recipes! ♥
    Pinning, pinning, pinning 🙂
    Have a lovely day,
    Diana

    Reply
    • Ania says

      June 7, 2016 at 3:38 pm

      Aw, thanks so much, Diana! That’s sooo nice to hear! 🙂 Have an awesome day too! 🙂

      Ania

      Reply
  2. Petra Blahova says

    June 7, 2016 at 5:24 pm

    Love this blog 🙂 yam yam yam

    Reply
    • Ania says

      June 7, 2016 at 5:41 pm

      Thanks so much, Petra! Your comment made my day! x

      Reply
  3. nanon says

    June 26, 2017 at 11:05 pm

    It’s really good!! made it replacing the maple syrup with mirin and just chilipeper. Love it!!

    Reply
    • Ania says

      June 26, 2017 at 11:30 pm

      Thank you, that’s lovely to hear 🙂 Ania

      Reply
  4. Msjeriko says

    August 5, 2017 at 1:48 am

    Can I use angel hair pasta

    Reply
    • Ania says

      August 5, 2017 at 10:17 am

      Hi,

      I suppose so, although I haven’t tried myself. Hope you’ll like it. 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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