Asian vermicelli salad with peanuts

Asian vermicelli salad with peanuts is a simple, tasty and quite substantial meal, perfect for lunch or dinner. Naturally vegan and gluten-free.

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
¼ cup roasted (unsalted) peanuts OR cashews

DRESSING:
¼ 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

View the full recipe at Lazy Cat Kitchen →