![Crunchy Vietnamese Vermicelli Salad [Vegan] – One Green Planet](https://cookingrecipesmedia.com/wp-content/uploads/2025/08/vietnamesevermicilliIMG_5166wm-scaled-1068x580.jpg "vietnamesevermicilliIMG_5166wm-scaled.jpg")
This crisp, crunchy, aromatic, and beautiful salad is an ideal summer season meal or facet dish. It is gentle and the flavour mixture is gorgeous.
Crunchy Vietnamese Vermicelli Salad [Vegan]
Elements You Want for Crunchy Vietnamese Vermicelli Salad [Vegan]
For the Salad
- 2, 100 gram packs of vermicelli rice noodles
- 1 massive purple capsicum (often known as bell peppers), core eliminated, seeds out and really finely sliced
- 2 carrots, peeled and lower into matchsticks
- a handful of spring onion (often known as scallions), washed, lower in 1/2, sliced into skinny strips lengthwise
- 1 bunch of Vietnamese mint, washed and roughly chopped
- handful of basil, washed and gently torn
- 1 cup of crushed, salted and roasted peanuts
For the Dressing
- 2 limes, juiced
- ¼ cup rice wine vinegar
- 1 small purple chilli, halved and finely sliced
- 2 lemon grass stems, finely sliced
- 1 tablespoon of coconut sugar (alternatively use mushy brown sugar)
- 5 kaffir lime leaves, roughly chopped
Methods to Put together Crunchy Vietnamese Vermicelli Salad [Vegan]
- Mix all of the dressing components collectively in a small bowl till they’re nicely mixed and put aside.
- Cowl the noodles with boiling water and soak them until cooked. This takes approx 10 minutes. Refresh them in chilly water instantly and drain. Seize handfuls of the noodles and roughly chop at them with scissors. This simply makes them mix a little bit simpler with the salad components and makes the salad simpler to eat.
- Mix the noodles with the remainder of the components (aside from the nuts).
- Add the dressing to the noodles combination and stir nicely to mix.
- Garnish with the crushed peanuts.
