Rice noodle salad with sesame dressing

Rice noodle salad with sesame dressing makes a great summer meal or appetiser. It’s quick to make and doesn’t require cooking. It’s vegan and gluten-free.

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

View the full recipe at Lazy Cat Kitchen →