As the sun shines and the warmer days call for fresh, vibrant meals, I find myself reaching for this stunning Vegan Rice Noodle Salad with Sesame Dressing. The sheer crunch of colorful veggies mixed with delicate vermicelli noodles brings an instant lift to any meal, whispering promises of both flavor and satisfaction.
Imagine this: a refreshing bowl laden with julienned carrots, crisp English cucumber, and sweet bites of cabbage, all dancing in a tangy sesame dressing that’s as easy to whip up as it is delicious. Whether I’m seeking a light lunch or a show-stopping side dish for dinner, this recipe never disappoints.
Plus, it’s perfect for those moments when fast food starts feeling stale. This salad not only reintroduces vibrant energy into my meals but also brings a delightful fusion of textures and tastes that my taste buds crave. Let me share this gem with you, because it’s time to reclaim your kitchen with wholesome, homemade goodness!
Why is Vegan Rice Noodle Salad with Sesame Dressing special?
Freshness: This salad is a vibrant explosion of colors and tastes, combining fresh veggies with delicate rice noodles for an unforgettable crunch.
Simplicity: Whipping up this delightful dish takes minimal time and effort, making it a fantastic choice for busy days.
Versatile: Enjoy it as a stand-alone meal or as a flavorful side, perfect for any occasion.
Flavor-packed: The zesty sesame dressing creates a harmonious balance that elevates the ingredients, leaving you craving more.
Health-conscious: With nutrient-dense vegetables and wholesome ingredients, you’ll nourish your body without sacrificing taste.
Beat fast food boredom and enjoy a quick, satisfying meal that feels just as good for your body as it does for your taste buds. 🥗
Vegan Rice Noodle Salad Ingredients
• Get ready to whip up a colorful feast!
For the Salad
- 150 g vermicelli rice noodles – Quick-cooking and light, these noodles serve as the perfect base for your salad.
- 2 large carrots – Their natural sweetness adds a refreshing crunch that pairs beautifully with the dressing.
- 1 English cucumber – Crisp and juicy, this cucumber elevates the salad’s texture without overpowering it.
- a wedge of red cabbage – This vibrant vegetable not only adds color but also offers a satisfying crunch.
- 2 small spring onions – Sliced thinly, they bring a lovely hint of sharpness that brightens the flavors.
- 10 g dried wakame seaweed – Packed with nutrients, this seaweed infuses the salad with a touch of oceanic goodness.
- 20 g pickled ginger (optional) – For a zesty kick, these thin strips add a delightful contrast to the crunchy veggies.
- black sesame seeds (optional) – These seeds elevate your dish visually and provide a lovely nutty flavor.
For the Dressing
- 50 g white sesame seeds – Roasting them enhances their flavor and adds a delightful depth to your dressing.
- 1 tbsp maple syrup – A hint of sweetness that balances the tanginess of your dressing beautifully.
- 1 tbsp toasted sesame oil – This oil contributes a rich, nutty flavor that complements the salad perfectly.
- 1 tbsp neutral tasting oil – Use it to blend the flavors without overpowering the other ingredients.
- 4 tsp rice vinegar or lime juice – Choose your favorite for a zesty punch that brightens every bite.
- 4 tbsp tamari or soy sauce – For depth and umami, this salty element ties all the flavors together.
- 3-4 tsp hot chilli paste – Add this to spice things up, tailoring the heat to your taste preferences.
Now you’re set to create a stunning Vegan Rice Noodle Salad with Sesame Dressing that not only satisfies your cravings but also celebrates fresh, wholesome ingredients. Enjoy the process, and feel the joy of home-cooked goodness!
How to Make Vegan Rice Noodle Salad with Sesame Dressing
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Prepare noodles: Start by cooking the vermicelli rice noodles according to package instructions. Plunge them into freshly boiled water for 2 minutes, then refresh under cold tap water. Set aside to cool.
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Rehydrate wakame: Follow the packaging instructions to rehydrate the dried wakame seaweed. Once done, drain excess moisture using a piece of kitchen towel, ensuring it’s ready to add to your salad.
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Julienne veggies: Peel the carrots and slice them into thin, long strips. For the cucumber, reserve the core for another use, and finely shred the red cabbage for a colorful crunch.
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Roast sesame seeds: Lightly roast the white sesame seeds in a dry frying pan over medium heat, stirring to prevent burning. Remove from heat once they’re golden brown and fragrant.
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Grind sesame seeds: Once cooled, grind the roasted sesame seeds in a pestle and mortar, food processor, or coffee grinder until most are crushed or powdered, which enhances the dressing’s flavor.
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Mix the dressing: In a separate bowl, whisk all the dressing ingredients together, adjusting the spice level to suit your taste. Stir in the crushed sesame seeds for added texture and flavor.
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Assemble the salad: When ready to serve, combine the cold noodles, wakame, and all the vegetables in a large bowl. Use your hands to gently mix them together, ensuring the noodles separate easily. Drizzle with dressing and toss once more before serving.
Optional: Garnish with black sesame seeds for extra crunch and visual appeal.
Exact quantities are listed in the recipe card below.
Make Ahead Options
This Vegan Rice Noodle Salad with Sesame Dressing is wonderful for meal prep, allowing you to simplify your busy days. You can prepare the vermicelli noodles, julienned vegetables, and dressing up to 24 hours in advance. Store each component separately in airtight containers to maintain their freshness; refrigerate the noodles to prevent them from becoming sticky. As the flavors develop, the dressing can also be made ahead—just give it a good stir before use. When you’re ready to serve, simply combine the noodles, veggies, and dressing in a bowl, toss well, and enjoy this vibrant salad that’s just as delicious as if it were freshly made!
What to Serve with Vegan Rice Noodle Salad with Sesame Dressing?
Looking to elevate your culinary experience? Pair this vibrant salad with delicious accompaniments that enhance its fresh flavors and textures.
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Grilled Tofu: Crispy on the outside and tender within, it adds protein and a delightful savoriness to your meal.
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Miso Soup: A warm bowl of miso soup complements the crunchy salad with its umami richness, creating a balanced dining experience.
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Sesame Edamame: These bite-sized morsels provide a simple yet nourishing side, packing flavor and protein that aligns with your salad.
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Fresh Spring Rolls: Light and filled with fresh veggies, these rolls provide a lovely contrast in texture and a chance to dip into extra sauce.
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Zesty Lime Sparkler: This refreshing drink, with a splash of lime and soda, lifts the meal while perfectly mirroring the salad’s brightness.
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Coconut Sticky Rice: A subtly sweet treat that pairs beautifully with the salad’s flavors and adds a delightful creaminess.
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Chocolate Avocado Mousse: For dessert, this velvety treat offers a rich, decadent finish that feels indulgent yet is still health-conscious.
Indulge in these combinations for a wholly satisfying meal that brings joy to your table!
Vegan Rice Noodle Salad Variations
Feel free to get creative and tailor this salad to your liking for exciting new flavors and textures!
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Gluten-Free: Substitute gluten-free tamari for soy sauce to keep this dish suitable for gluten-sensitive diners.
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Noodle Swap: Try using zucchini noodles or soba noodles instead of vermicelli for a fun twist on texture. They both add unique flavors, making the salad even more delicious!
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Extra Crunch: Add roasted peanuts or cashews on top for added crunch and a delightful nutty flavor. They’re the perfect topping to elevate your salad experience!
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Herb Infusion: Toss in fresh herbs like cilantro, basil, or mint for a fragrant boost that will brighten every bite. Their aroma will whisk you away to a sunlit garden!
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Spice It Up: Increase the heat by adding minced fresh chili or sliced jalapeños for an extra kick. Go as spicy as you dare!
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Protein Boost: Mix in tofu or chickpeas for a protein-rich addition that transforms this salad into a heartier meal. These options soak up the dressing beautifully!
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Sweetness Variation: Consider using honey or agave nectar instead of maple syrup for a different sweet twist. Each brings its own unique flavor profile and sweetness level!
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Crispy Vegetables: Roast the carrots and cabbage instead of serving them raw for a slightly sweet and smoky flavor that adds warmth to this refreshing dish.
With these variations, you can keep your Vegan Rice Noodle Salad exciting and new every time you enjoy it!
Expert Tips for Vegan Rice Noodle Salad
Ingredient Prep: Ensure vegetables are julienned evenly for a consistent texture in your Vegan Rice Noodle Salad, enhancing both taste and visual appeal.
Roasting Sesame Seeds: Keep a close eye while roasting sesame seeds; they can easily burn. Remove them from heat as soon as they turn golden for perfect flavor.
Adjusting the Dressing: Taste the dressing before serving. If you prefer a stronger flavor, don’t hesitate to tweak the amount of tamari or hot chili paste to your liking.
Salad Assembly: Combine the ingredients just before serving to maintain the crunch of the vegetables and the lightness of the noodles, preventing sogginess.
Using Leftovers: If you have leftover salad, store the dressing separately to keep everything fresh and flavorful until you’re ready to enjoy it again.
How to Store and Freeze Vegan Rice Noodle Salad
Fridge: Store any leftover Vegan Rice Noodle Salad in an airtight container in the fridge for up to 3 days. Keep the dressing separate to maintain freshness and crunch.
Freezer: This salad is best enjoyed fresh, but if you must freeze it, consider freezing the prepared noodles separately for up to 1 month. Vegetables tend to lose texture when frozen.
Reheating: If you’ve frozen the noodles, thaw them in the fridge overnight before warming them gently in a microwave or stovetop. Avoid reheating the dressed or raw veggies to keep their crispness.
Before Serving: Always toss the salad to refresh and rehydrate any ingredients after storing, adding a splash of lime juice or extra dressing for boost in flavor.
Vegan Rice Noodle Salad with Sesame Dressing Recipe FAQs
How do I choose the right vermicelli rice noodles?
Absolutely! Look for thin, translucent vermicelli rice noodles, often made from rice flour. They should feel delicate but not brittle. Check the packaging to ensure they are gluten-free if you have that dietary concern.
How long can I store leftovers of the Vegan Rice Noodle Salad?
You can store leftover Vegan Rice Noodle Salad in an airtight container in the fridge for up to 3 days. It’s best to keep the dressing separate until ready to serve—to maintain the crunchiness of the veggies and noodles.
Can I freeze the Vegan Rice Noodle Salad?
While it’s best enjoyed fresh, you can freeze prepared vermicelli noodles separately for up to 1 month. When ready to eat, simply thaw them in the fridge overnight. Avoid freezing the vegetables, as they may lose their crispness.
What should I do if my dressing is too spicy?
If your dressing ends up too spicy, you can balance it by adding a bit more maple syrup or a splash of neutral oil. Start with half a teaspoon of each, mix well, and taste until you achieve your desired flavor.
Is this salad suitable for people with allergies?
Very! However, be cautious about the tamari or soy sauce as it contains soy, which is a common allergen. Also, if serving to pets, keep in mind that the sesame oil and chili paste should be consumed in moderation due to their potential effects on animals. Always consider checking your pantry for any specific allergens related to each ingredient before serving.
Zesty Vegan Rice Noodle Salad with Sesame Dressing Delight
Ingredients
Equipment
Method
- Prepare noodles: Cook the vermicelli rice noodles according to package instructions for 2 minutes, then refresh under cold tap water.
- Rehydrate wakame: Follow packaging instructions to rehydrate wakame; drain excess moisture.
- Julienne veggies: Peel and slice carrots, shred cucumber, and finely shred red cabbage.
- Roast sesame seeds: Lightly roast white sesame seeds in a dry frying pan over medium heat until golden brown.
- Grind sesame seeds: Cool and grind roasted sesame seeds until crushed or powdered.
- Mix the dressing: Whisk all dressing ingredients together and stir in crushed sesame seeds.
- Assemble the salad: Combine cold noodles, wakame, and vegetables in a large bowl. Drizzle with dressing and toss.