Vermicelli Salad w/ Carrots & Bell Peppers
This Vermicelli Salad consists of red bell peppers, carrots, onion, garlic, tahini, tamari, peanut butter, and scallions (green onions). I ordinarily just go ahead and call green onions "green onions" because it sounds a little bit hoity toity to refer to them as "scallions." I tend to go with straightforward descriptive titles. However, this one was too long to fit in the readability window. So, we're going to bourgeoisie it up today. Although feel free to mix and match in your own fruits and vegetables and do you!
Equipment
- Large Bowl
- Large Pot
- Stovetop
Ingredients
- 100 g. vermicelli
- 3 carrots diced
- 1 red bell pepper diced
- 1/4 yellow onion diced
- 2 cloves garlic minced
- 3 tbsp. tamari
- 3 tbsp. rice vinegar
- 3 tbsp. peanut butter
- 2 scallions diced
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 peanut butter together in a separate bowl and then mix in. Although this isn't explicitly necessary as long as the peanut butter doesn't clump together.
- 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.