Description
A vibrant salad combining vermicelli noodles, fresh vegetables, and a creamy peanut miso dressing, perfect for quick meals and gatherings.
Ingredients
- 100 g dry vermicelli noodles
- 2 tbsp plain peanut butter
- 1 tbsp white miso paste
- 1 tbsp chopped peanuts (optional)
- 1/4 cup warm water (plus more if needed)
- 3 tbsp maple syrup (or other liquid sweetener)
- 1 tbsp sesame oil
- 1 tsp sesame seeds
- 1 tbsp rice vinegar
- 1/2 tbsp soy sauce
- 1 small cucumber (sliced into thin strips)
- 1 small carrot (peeled and sliced into thin strips or grated)
- 1 small red bell pepper (sliced into thin strips)
- 1 small green bell pepper (sliced into thin strips)
- 100 g smoked or baked tofu (sliced into thin strips)
- Handful of fresh cilantro (chopped)
- Sesame seeds (for garnishing)
Instructions
- Soak the dry vermicelli noodles in warm water for about 10 minutes, or until soft. Drain and set aside.
- Prepare the dressing by mixing peanut butter, white miso paste, warm water, maple syrup, sesame oil, rice vinegar, and soy sauce in a bowl. Whisk until smooth.
- Combine the softened vermicelli noodles, cucumber, carrot, red and green bell peppers, and tofu in a large bowl.
- Pour the dressing over the mixture and toss to coat evenly; add more warm water if needed.
- Mix in chopped cilantro and optional peanuts.
- Plate the salad and garnish with sesame seeds before serving.
Notes
Use high-quality peanut butter for best flavor. Feel free to customize with seasonal vegetables.