Vegan Salad with Rice Noodles and Sesame Dressing
2 servings
30 minutes
This vegan salad with rice noodles and sesame dressing is a vibrant reflection of Thai cuisine, known for its harmony of flavors and textures. Light yet rich, it combines the freshness of vegetables with the spicy sweetness of honey-sesame sauce. Crunchy carrots, refreshing cucumbers, tender red cabbage, and spicy green onions create an amazing balance that complements the softness of rice noodles. Sesame oil adds a nutty note to the salad while sriracha sauce provides a mild heat. This salad is perfect as a standalone dish or as an accompaniment to a main meal, infusing it with exotic Asian flair.
1
Boil the noodles and grate the ginger.
- Rice noodles: 50 g
- Ginger: to taste
2
For the dressing, mix ginger, honey, sesame oil, neutral oil, soy sauce, and sriracha sauce.
- Ginger: to taste
- Honey: 0.5 tablespoon
- Sesame oil: 0.5 tablespoon
- Refined oil: 0.5 tablespoon
- Soy sauce: 2 tablespoons
- Sriracha: 1.5 tablespoon
3
Chop carrots, cucumbers, cabbage, green onions.
- Carrot: 1 piece
- English (hothouse) cucumbers: 1 piece
- Red cabbage: 1 glass
- Spring onion: to taste
4
Mix all the ingredients.
- Rice noodles: 50 g
- Carrot: 1 piece
- English (hothouse) cucumbers: 1 piece
- Red cabbage: 1 glass
- Spring onion: to taste
- Ginger: to taste
- Sesame seeds: 1 tablespoon
- Chuka wakame salad: 50 g
- Honey: 0.5 tablespoon
- Sesame oil: 0.5 tablespoon
- Refined oil: 0.5 tablespoon
- Soy sauce: 2 tablespoons
- Sriracha: 1.5 tablespoon
