Vegan rice noodle salad with sesame dressing

Vegan rice noodle salad with sesame dressing makes a great summer meal. It's quick to make and doesn't require cooking. It's vegan and gluten-free.

Vegan rice noodle salad with sesame dressing

INGREDIENTS
VEGAN RICE NOODLE SALAD
  1. 150 g vermicelli rice noodles
  2. 2 large carrots
  3. 1 English (long) cucumber
  4. a wedge of red (or any) cabbage
  5. 2 small spring onions, sliced thinly (both green and white parts)
  6. 10 g dried wakame seaweed
  7. 20 g pickled ginger, sliced into thin strips (optional)
  8. black sesame seeds, for decoration (optional)

DRESSING
  1. 50 g / 6 tbsp white sesame seeds
  2. 1 tbsp maple syrup
  3. 1 tbsp toasted sesame oil (for flavour)
  4. 1 tbsp neutral tasting oil
  5. 4 tsp rice vinegar or lime juice
  6. 4 tbsp tamari (for GF version) or soy sauce
  7. 3-4 tsp hot chilli paste (I used sambal oelek), adjust to taste

METHOD
  • 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.
  • Rehydrate wakame (if using) according to the instructions on the packet. Drain on a piece of kitchen towel to get rid of excess moisture.
  • 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.
  • 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.