Crunchy Vietnamese Vermicelli Salad [Vegan]

Contents

This crisp, crunchy, fragrant, and gorgeous salad is a perfect summer meal or side dish. It’s light and the flavor combination is beautiful.

Ingredients You Need for Crunchy Vietnamese Vermicelli Salad [Vegan]

For the Salad

2, 100 gram packs of vermicelli rice noodles
1 large red capsicum (also known as bell peppers), core removed, seeds out and very finely sliced
2 carrots, peeled and cut into matchsticks
a handful of spring onion (also known as scallions), washed, cut in 1/2, sliced into thin strips lengthwise
1 bunch of Vietnamese mint, washed and roughly chopped
a good handful of basil, washed and gently torn
1 cup of crushed, salted and roasted peanuts

For the Dressing

Combine all the dressing ingredients together in a small bowl until they are well combined and set aside.
Cover the noodles with boiling water and soak them till cooked. This takes approx 10 minutes. Refresh them in cold water immediately and drain. Grab handfuls of the noodles and roughly chop at them with scissors. This just makes them combine a little easier with the salad ingredients and makes the salad easier to eat.
Combine the noodles with the rest of the ingredients (except for the nuts).
Add the dressing to the noodles mixture and stir well to combine.
Garnish with the crushed peanuts.