VERMICELLI NOODLE SALAD
Recipe video above. This noodle salad is a great refreshing salad for any Asian mains - and especially for BBQ's! This salad will suit most South East Asian Cuisines, including Thai, Vietnamese, Korean and Chinese.
Provided by Nagi | RecipeTin Eats
Time 10m
Number Of Ingredients 14
Steps:
- Combine dressing ingredients in a jar and shake well to combine. Set aside for 5 minutes for the flavours to infuse.
- Prepare vermicelli noodles per packet directions (usually soak in warm or boiling water 2 minutes). Drain well then set aside for 10 minutes to drain off exces water. Turn out onto tea towel if necessary to dry more (watery noodles = watery flavour).
- Combine vermicelli noodles with remaining salad ingredients.
- Just prior to serving, toss through dressing. Garnish with Fried Asian Shallots if you wish.
Nutrition Facts : ServingSize 147 g, Calories 170 kcal, Carbohydrate 29 g, Protein 4.3 g, Fat 4 g, Sodium 29 mg, Fiber 1.6 g, Sugar 4 g
BEST EVER VERMICELLI SALAD
I got this from my best friend. Everyone we know "begs" her to make it. It's a bit time consumming, but well worth it.
Provided by Kari3564
Categories Vegetable
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Boil vermicelli in salted water with 1 T oil added.
- Don't overcook.
- Drain and blanch in cold water.
- Marinate vermicelli overnight in remaining oil, accent and lemon or lime juice.
- Next day, add all other ingredients and toss.
- Season to taste.
VERMICELLI SALAD
A wonderful light salad that's easy to make. I use tomatoes from the farmer's market and it gives the salad that special 'fresh' zing. My family loves it.
Provided by Stephanie Carroll
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 13h50m
Yield 6
Number Of Ingredients 7
Steps:
- In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
- In a large bowl, combine the pasta, tomato, bell pepper, olives and onion.
- Whisk together the salad seasoning mix and zesty salad dressing. Pour over salad and toss gently. Refrigerate 4 hours or overnight to blend flavors.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 33.3 g, Cholesterol 0.9 mg, Fat 12 g, Fiber 3.3 g, Protein 6.3 g, SaturatedFat 1.6 g, Sodium 778.7 mg, Sugar 3.6 g
SUNOMONO SALAD
This light, refreshing salad is a great start to any Japanese meal. I enjoy this fresh salad as a starter to a sushi dinner or alone for a light lunch. This is also a basic recipe to prepare.
Provided by CHILI SPICE
Categories Crab
Time 18m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix all the marinade ingredients together and set aside.
- Bring water to a boil and put in noodles, Stir noodles for 3-4 minutes until cooked . Drain the noodles in a colander and cool under running cold water, drain as much water off you can.
- Mix cooked cooled noodles, green onions, cucumber, shrimp and crab meat in a bowl. Pour marinade over noodles. Mix well, cover and refrigerate allowing the flavors to combine (just an hour or two). Serve cold.
Nutrition Facts : Calories 321.1, Fat 0.9, SaturatedFat 0.2, Cholesterol 47.6, Sodium 662.8, Carbohydrate 63.9, Fiber 1.4, Sugar 10.2, Protein 11.6
COLD VERMICELLI SALAD
Susan Miller of West, Texas notes, "This recipe makes a refreshing light lunch for a pair on a hot day, but it can easily be doubled for a potluck, I make it a day ahead so the flavors can blend."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a serving bowl, combine all of the ingredients; toss to coat. Cover and refrigerate for at least 4 hours.
Nutrition Facts : Calories 144 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 628mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
VERMICELLI OLIVE PASTA SALAD
This makes a huge amount, take to a pot luck. You will be asked for the recipe! I love the saltiness of the green olives. I like a lot of olives, so I add extra. This is delicious as a side dish or main salad.
Provided by BethR
Categories Peppers
Time P1DT25m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Cook vermicelli according to package directions.
- Whisk together Accent seasoning, seasoned salt, oil and lemon juice.
- Toss with vermicelli in a large bowl.
- Refrigerate while chopping vegetables.
- In a small bowl, whisk together mayonnaise and parmesan cheese.
- Add vegetables and mayonnaise sauce to vermicelli and toss well to combine.
- Refrigerate overnight before serving.
Nutrition Facts : Calories 299.3, Fat 17.3, SaturatedFat 2.6, Cholesterol 5.2, Sodium 785.1, Carbohydrate 32.6, Fiber 3.5, Sugar 3.1, Protein 5.3
VERMICELLI NOODLE BOWL
Many Vietnamese dishes are perfect for hot weather. This simple noodle salad combines fresh herbs, rice vermicelli, cucumber, bean sprouts, and more, topped with grilled shrimp. Tossed with a tangy sweet and sour sauce, it's a simple and satisfying dinner.
Provided by Allrecipes
Categories World Cuisine Recipes Asian Vietnamese
Time 1h
Yield 2
Number Of Ingredients 20
Steps:
- Whisk together vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes in small bowl. Set the sauce aside.
- Heat vegetable oil a small skillet over medium heat. Add shallots; cook and stir and softened and lightly caramelized, about 8 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Skewer 4 shrimp on each skewer and grill until they turn pink and are charred on the outside, 1 to 2 minutes per side. Set aside.
- Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate the noodles.
- Assemble the vermicelli bowl by placing the cooked noodles in one half of each serving bowl and the lettuce and bean sprouts in the other half. Top each bowl with cucumbers, carrots, daikon, cilantro, Thai basil, mint, peanuts, and the caramelized shallots. Serve with shrimp skewers on top and sauce on the side. Pour sauce over the top and toss thoroughly to coat before eating.
Nutrition Facts : Calories 658.7 calories, Carbohydrate 112.3 g, Cholesterol 36.1 mg, Fat 12.8 g, Fiber 8.6 g, Protein 26.2 g, SaturatedFat 1.8 g, Sodium 2565.2 mg, Sugar 19.5 g
THE BEST TACO SALAD EVER
This is a recipe my mom made and we all love it! I have made a few updates to our classic family Taco Salad and tweaked it to my likings, feel free to tweak it to yours!
Provided by loopiegal
Categories Meat
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Mix ranch dressing with mayo and milk in a jar and chill until salad is ready.
- Brown and drain meat.
- Add taco seasoning mix and follow instructions on package.
- Put seasoned meat in a glass bowl, cover and chill about 20 min, stirring once.
- Wash and cut lettuce.
- Drain beans and olives.
- Toss lettuce, tomatoes, onions, avacados, beans and olives in a large salad bowl.
- Put about 2 cups salad mix into serving bowls and add 1/4 cup seasoned meat,a few pinches of cheese and top with crushed Doritos and 2 tbls ranch dressing.
Nutrition Facts : Calories 629.8, Fat 45.8, SaturatedFat 11.1, Cholesterol 41.9, Sodium 878.1, Carbohydrate 45.8, Fiber 13.5, Sugar 7.7, Protein 16.2
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