A Vietnamese-inspired Salad packed with vibrant fresh veggies and tossed with a sweet and tangy Carrot-Sesame Vinaigrette. Spring has SPRUNG, my friends.
Spring is finally here, and I couldn’t be happier! After a long, cold winter indulging on all of those heavy, rich and creamy comfort foods, it’s time to lighten things up. Vietnamese food is one of my favorites. I love those fresh, vibrant flavors! It’s so satisfying yet it doesn’t leave you feeling heavy or weighed down. This salad makes a great side dish or add protein, such as chicken or shrimp for a light but filling main course.
Sesame Noodle Salad with Carrot-Sesame Vinaigrette
Recipe Source: A Vintage Kitchen
- 8 oz. rice vermicelli noodles
- 3 – 4 large carrots, spiralized or shredded
- 2 small cucumbers, thinly sliced
- 1/2 red pepper, thinly sliced
- 1/2 yellow pepper, thinly sliced
- 4 green onions, thinly sliced
- fresh cilantro
- 1/2 cup crushed peanuts
- 3/4 cup chopped carrot
- 1/4 cup cooking liquid from the carrot
- 1 1/2 Tablespoon sugar
- 1 to 2 teaspoons Sriracha, or to taste
- 1 Tablespoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 1 1/2 Tablespoon Tamari
- 1/2 teaspoon salt
- 3 Tablespoon rice vinegar
- 1/3 cup neutral flavored oil such as canola oil
- Cook carrot in a small amount of salted water until tender. Drain, reserving 1/4 cup of the cooking liquid.
- Puree all of the vinaigrette ingredients in a blender or food processor. Taste and adjust the seasoning to your preference.
- Meanwhile, soak noodles in boiling water until firm but slightly softened, about 3 minutes. Drain and rinse with cold water to stop the cooking process. With a pair of clean kitchen scissors, cut into smaller pieces.
- Mix all ingredients together with the vinaigrette. Serve chilled. Keep salad in a tightly closed container in the refrigerator, up to 4 days. Yields: 4 main course servings