Go Back Email Link
Vermicelli Salad w/ Jicama, Carrots, & Zucchini

Vermicelli Salad w/ Jicama, Carrots, & Zucchini

This Jicama Vermicelli Salad consists of jicama, carrots, zucchini, tamari, rice vinegar, tahini, and avocadoes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Salad
Cuisine Asian, Italian, Japanese
Servings 8 servings

Equipment

  • Large Bowl
  • Large Pot
  • Stovetop

Ingredients
  

  • 100 g. vermicelli
  • 1/4 jicama grated
  • 2 carrots grated
  • 1 zucchini sliced
  • 3 tbsp. tamari
  • 3 tbsp. rice vinegar
  • 1/3 c. tahini or peanut butter
  • 1 avocado 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 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.
  • Add in avocado. Avocados 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.