VEGAN RICE NOODLE SALAD WITH SESAME DRESSING #vegetarian #glutenfree

Cooking in this sweltering climate is somewhat less charming than ordinary so I'm all over fast, simple and preferably cool dishes. This one absolutely possesses all the necessary qualities. There is no genuine cooking included and it meets up before long. On account of vermicelli noodles, this veggie lover rice noodle plate of mixed greens ends up significant enough to fulfill post-shoreline hunger. It's likewise very reviving and hydrating.

The key thing here is the dressing, it truly makes this dish. In the event that you taste it all alone you may believe that I've truly increased the volume here, however once rubbed into heaps of noodles and daintily cut veggies it loses its sharpness and unites the entire dish pleasantly.

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.

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INGREDIENTS

VEGAN RICE NOODLE SALAD

• 150 g vermicelli rice noodles
• 2 large carrots
• 1 English (long) cucumber
• a wedge of red (or any) cabbage
• 2 small spring onions, sliced thinly (both green and white parts)
• 10 g dried wakame seaweed
• 20 g pickled ginger, sliced into thin strips (optional)
• black sesame seeds, for decoration (optional)

DRESSING

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

METHOD

1. 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.
2. Rehydrate wakame (if using) according to the instructions on the packet. Drain on a piece of kitchen towel to get rid of excess moisture.
3. 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.
4. 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.
5. Using a pestle and mortar, food processor or a coffee grinder grind roasted sesame seeds until most of them are crushed / ground to powder.
6. In a separate bowl, mix all the dressing ingredients together, taste and adjust spiciness to your liking. Add crushed sesame seeds and mix well.
7. Assemble the salad directly before serving (especially as wakame tends to make the salad watery after a while). Place cold noodles in a large bowl and mix the seaweed and all the vegetables through the noodles – I find that it is best to use my hands to separate these pesky rice noodles more easily. Dot with the dressing and mix thoroughly again. Serve straight away.

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