Summery Vermicelli Noodle Salad

I’ve been making this salad three times a week this month…it’s the perfect way to pack in a bunch of veggies while sneaking in some delicious carbs. And the best part is that this salad can be made completely gluten-free!

I’ve always been one of those people who loves making salads – I think fresh veggies are so yummy and I’ve always enjoyed experimenting with homemade dressing recipes. When I started adding vermicelli noodles to this particular salad, which has a yummy soy lime vinaigrette, it was a complete game-changer. So I wanted to share it with all of you!

Summery Vermicelli Noodle Salad

  • Servings: 4

Enjoy this salad as a side or a main on a warm summer day!

Ingredients

For the salad:

  • 7 oz vermicelli noodles (~2 cups when cooked)
  • 1 red pepper
  • 1 green pepper
  • 1/2 cucumber
  • 8 baby carrots (or 2 whole carrots)
  • 1 tomato
  • 1 red onion
  • 5 handfuls of mixed greens
  • 1 can chickpeas, drained

For the dressing:

  • 1/2 cup oil*
  • 1/3 cup tamari**
  • Juice of 3 limes
  • 2 cloves garlic, finely chopped

Directions

  1. Cook the noodles: boil 8 cups of water in a kettle, place the raw noodles in a large bowl, and cover the noodles with the boiled water. Cover the bowl with a lid and let the noodles sit for 5-7 minutes
  2. Drain the noodles: pour noodles into a sieve (not a colander, as the noodles will fall through the holes), rinse thoroughly with cold water, and press excess water out through the sieve
  3. Chop the peppers, cucumber, carrots, tomato, and red onion in long, thin slices
  4. Make the dressing: combine the oil, tamari, lime juice, and chopped garlic in a jar and shake thoroughly
  5. Serve the salad:
    • Put your mixed greens in a large bowl, place the vermicelli noodles on top, and arrange veggies in any way you like
    • Sprinkle on the chickpeas and pour the dressing over the salad
    • Feel free to toss the salad if you want – I tend to present and eat it un-tossed, but it’s entirely up to you!

*I love the flavour of olive oil and I use it in all of my dressings, but some people prefer a milder flavour (like avocado oil or sunflower oil), so use whichever kind you enjoy most

**Tamari is a delicious type of soy sauce that uses little or no wheat – to me, the flavour is a million times better than traditional soy sauce.
I always buy gluten-free tamari so that I can easily make recipes gluten-free.

If you’re hanging out on your own or with few others during quarantine, you might not want to make a salad for 4 people. So I suggest cooking the noodles, chopping all the veggies, and making the dressing, and then storing them all 3 in separate containers in the fridge – that way you have a salad ready to go anytime you want to have one!

xo – M

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