Friday, October 13, 2017

Recipe: Vermicelli Rainbow Salad

The climate in southeast Queensland lends itself to cold refreshing salads almost all year round. We love salads that are full of colour, crunch and bursting with flavour. 

This week, I was a very grateful recipient of fresh produce that were loving tended by a dear friend and the ideal way to treat them is showcasing their glory without any fuss. Once again, the fresh ingredients listed can be whatever you desire. The element you cannot differ from is of course, THE DRESSING.

Its simplicity and visual appeal coupled with a few key pantry staples saw the birth of this creation which was devoured by my family repeatedly. Oh how my heart sang that evening!

Vermicelli Rainbow Salad
Serves 4 - 6

1 x 250g packet of mung bean vermicelli / glass noodles
1 medium size lettuce
1 medium size capsicum
1 medium size carrrot
1 medium size cucumber
3 tomatoes

3 tsps sesame oil

3 garlic cloves, cut into small bits
90ml extra virgin olive oil
6tbsps soy sauce
3tbsps honey

  1. Cook the mung bean vermicelli / glass noodles in a pot of boiling water for 10 minutes. Put the cooked vermicelli in a colander, run cold running water over it. and ensure that it is drained well. Place the drained vermicelli onto the servicing platter or bowl, drizzle with sesame oil and tossed with fingers.
  2. Prepare the dressing. Place a very small pot over medium heat on the stove, add the oil and garlic. Wait till the garlic is almost medium brown in colour, add honey - swirl the pot to mix it followed by soy sauce - swirl it. Cook the dressing on low heat for 5 minutes. Turn it off and set it aside to cool
  3. Put the vegetables on top of the vermicelli noodles and toss with fingers to mix them all in. Pour dressing over the mixture and toss with fingers again.
  4. Enjoy the salad on its own or as a side with a main meal.

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