Vegan Gluten Free Asian Chopped Salad
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Learn more →Ingredients
4 servings
For the salad
- 2 oz rice vermicelli noodles
- 1 tbsp neutral oil (such as avocado or canola oil)
- 3 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- 2 medium carrots, julienned or coarsely grated
- 1 cup shelled edamame, thawed if frozen
- 4 scallions (green tops only), thinly sliced
- ½ cup fresh cilantro leaves
- ¼ cup sliced almonds
- 2 tbsp sesame seeds
For the dressing
- 3 tbsp tamari
- 2 tbsp rice vinegar
- 2 tbsp toasted sesame oil
- 1 tbsp honey or maple syrup
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tbsp fresh ginger, finely grated
- 1 tbsp fresh lime juice
- 1 tsp chili-garlic sauce (optional)
Instructions
- 1
Break the rice vermicelli noodles into roughly 2-inch pieces. Heat the neutral oil in a large skillet over medium-high heat until shimmering. Add the noodle pieces in a single layer and fry, turning once, for 1–2 minutes per side until puffed and lightly golden. Transfer to a paper-towel-lined plate — they will crisp further as they cool.
- 2
In a small bowl, whisk together the tamari, rice vinegar, toasted sesame oil, honey, grated ginger, lime juice, and chili-garlic sauce, if using, until smooth and well combined.
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