Salad w/ Vermicelli, Radish, & Sprouts
This vermicelli salad combines radish, carrot, bell pepper, cucumber, avocado, ginger, garlic, tahini, tamari, and rice vinegar with crushed peanuts and sprouts. It's a great light and airy salad. Feel free to mix and match whatever produce that you have on hand or to fit your own personal preference. Vermicelli salads are essentially an unfried stir fry where you can toss together whatever produce you have lying around in 15 minutes. The crisp crunch of the fruits fruits and vegetables is incredibly refreshing on a bright, summer day.
Equipment
- Large Bowl
Ingredients
- 100 g. vermicelli
- 2 French breakfast radish sliced
- 2 carrots diced
- 1 red bell pepper diced
- 1/2 English cucumber diced
- 1 avocado diced
- 1 tbsp. ginger minced
- 2 cloves garlic minced
- 4 tbsp. tamari
- 4 tbsp. rice vinegar
- 2 tbsp. tahini
- 1 c. peanuts crushed
- 1 c. sprouts
Instructions
Cook Vermicelli
- Add about 4 inches of water to a large pot and bring to a boil over high heat.
- Cook vermicelli according to the manufacturer's instructions.Vermicelli cooks very quickly. I tend to add the vermicelli and then immediately remove it from heat. Then, go on to prepare the produce. Merely sitting in the once boiling water is sufficient enough soften it enough to eat without overcooking.
Assemble Salad
- Mince and chop all of the produce and add to a large bowl.
- It can help to mix the tamari, rice vinegar, and tahini together in a separate bowl and then mix in. Although this isn't explicitly necessary as long as the tahini doesn't clump together.
- I have also started adding the chopped avocado in afterwards, to keep it from breaking down too much while mixing in the other ingredients. This isn't entirely necessary, though.
- Add in sprouts and peanuts afterwards. You can really mix the peanuts in at any time. However, sprouts go back much faster than the other ingredients, so I don't mix them in until serving and store them separately.
- Serve immediately or chill in the refrigerator for about an hour. I'm quite fond of this dish at room temperature or mixed in with salmon or scrambled eggs. It keeps incredibly well in the refrigerator, though. There's enough sodium and acidity in the mix to last for about a week without the produce browning. The liquid will start to separate and just need stirring before serving again.