Last week, I was sharing with you a recipe for a Quinoa Rainbow Salad. It was so delicious and pretty to look at that it inspired me to try another version of it: a (Rainbow) Garlic and Lime Vermicelli Salad.
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The temperatures have finally dropped in Melbourne and I can now stay in the kitchen for more than 30min without sweating (gross, sorry!).
Finding it hard to eat the same thing over and over again, I am always looking for new recipes and exciting things to eat. I did not want to re-do the Quinoa Rainbow Salad I shared with you last week straight away but was craving for something similar. So I made a few changes and came up with this Vermicelli Rainbow Salad.
It has the same Asian influences than the Quinoa Rainbow Salad, but using Rice Vermicelli instead of Quinoa give it a completely different taste and texture!
Rice Vermicelli are a great addition to any salad if you are looking for something a bit more “substantial”. I know that personally, a green salad doesn’t fill me up. Adding ingredients like Vermicelli, Quinoa or even Lentils, like for this Lentil Tabouleh Salad, transform any salad into a perfect meal!
You should easily find Rice Vermicelli in any Asian Supermarket. If you don’t live near one, you can also get some here. Trust me, they are a real pantry essential!
This Vietnamese inspired Salad is extremely easy to make and only requires a little bit of chopping.
I chose colourful veggies (Carrots, Cucumbers, Red and Yellow Capsicum and Radishes) and I spiralized some of them to make them look like vermicelli.
I love spiralizing veggies! If you like to be creative in the kitchen and make your dish look original, you should definitely get your hand on a spiralizer! You can find small, handheld ones or go full on with a Spiralizer Machine, which is great to use to make veggie noodles or if you hate chopping veggies.
Topped with Lime Zest, Coriander (cilantro), Macadamia Nuts and Fried Onions, it turned out like a perfect light summer dish!
I am also slightly obsessed with this Garlic and Lime Dressing. Out of all the asian inspired dressing I’ve tried to make in the past, this one is the clear winner! It has just the right amount of tangy, zesting flavour that makes this (and any) salad pop!
Vermicelli Rainbow Salad
- 1 Lebanese Cucumber, or 1/2 cucumber
- 1 Carrot
- 6 Radishes
- 1 Yellow Capsicum
- 1 Red Capsicum
- 50 to 100 gr Rice Vermicelli
- 1/4 bunch of Coriander, chopped
- 1/3 cup Macadamia Nuts, chopped
- 1 Lime Zest
- 1/4 cup Fried Onions, optional garnish
- Bring some water to boil in a medium size pot and cook the Rice Vermicelli for 2 to 3 minutes (they will cook very fast).Strain and set aside to cool down.
- Spiralize the Cucumber and Carrots and put in a large salad bowl.If you do not have a Spiralizer, just julienne them.
- Julienne (cut in thin strips) the Radishes, Yellow Capsicum and Red Capsicum and add to the salad bowl.
- When cold, add the Rice Vermicelli, chopped Coriander, chopped Macadamia Nuts and Lime Zest to the salad and mix well.
- These vermicelli tend to stick together so you will need to mix well to incorporate all the veggies. I find it easier to use my hands!
Garlic & Lime Dressing
- 2 Lime, juiced
- 1 tbsp. Minced Garlic
- 2 tbsp. Soy Sauce
- 2 tbsp. Sesame Oil
- 1 tbsp Rice Wine Vinegar
- 1 tbsp. Brown Sugar
- Mix all ingredients in a small bowl. Use a whisk to stir until the Brown Sugar has dissolved completely.
- Pour the Dressing onto the Salad and give it a good stir.
- Serve in bowls or plates and garnish individual portions with Fried Onions (or Fried Shallots) and some Coriander Leaves.