Vegan Thai Noodle Salad with Sweet Chili Vinaigrette
This Vegan Thai Noodle Salad is the perfect way to keep cool in the summer! Vermicelli noodles and crisp vegetables are tossed in a Sweet Chili Vinaigrette for the best of summer salads.
Ingredients
Sweet Chili Dressing
- 1 inch fresh ginger peeled and roughly chopped
- 2 clove garlic peeled and roughly chopped
- 1/2 cup fresh lime juice about 5 limes
- 1/4 cup tamari
- 3/4 cup safflower oil or other neutral-tasting oil
- 1 tsp toasted sesame oil
- 1/2 cup organic cane sugar
- 3 tbsp sriracha
- 1 tsp crushed red pepper flakes
Vegan Thai Noodle Salad
- 1 8 oz pkg. vermicelli rice noodles soaked in hot water in accordance with the package directions
- 1 English cucumber washed and diced
- 1 red bell pepper washed, deseeded and diced
- 1 avocado cubed
- 1 5 oz pkg fresh basil washed and roughly chopped
- 1 5 oz pkg fresh mint washed and roughly chopped
- crushed red pepper flakes to taste
- salt to taste
Instructions
- Combine the ginger, garlic, lime juice, tamari, oil, sugar, sriracha sauce and red pepper flakes in a blender or mini food processor. Blend until smooth. Set aside.
- Add the vermicelli noodles, cucumber, red pepper and avocado to a large bowl. Dress with the Sweet Chili Lime Dressing to your liking. Toss until the rice noodles are thoroughly coated with the dressing and chill until serving.
- Serve topped with fresh mint & basil and season with crushed red pepper and salt, to taste
Notes
- If you’re looking to boost this dish to make more of a meal, consider adding baked tofu cubes or chilled edamame. It’s a great way to put some protein into this dish!
- After soaking the vermicelli noodles in hot water, be sure to rinse the noodles in cold water to stop the cooking process.
- The Sweet Chili Lime Dressing makes a great dipping sauce as well (think Vietnamese Spring Rolls)! To thicken the dressing, combine 1 tbsp of cornstarch with 1 tbsp of water. Bring the dressing to a low simmer in a small saucepan and add the cornstarch slurry. Stir to combine and continue to stir as the dressing simmers. The cornstarch with cause it to thicken. Cook until you reach the desired consistency. Allow to cool and then store the dipping sauce in the refrigerator.
Tried this recipe?Let us know how it was!