Name: Asian Broccoli Vermicelli Salad
Total time: PT1200.0S
Yield: 2
Ingredients: 80 gram Vermicelli Noodles; 1/4 Broccoli; 5 Cherry Tomato; 1/4 Red Cabbage; 1 Spring Onion; 5 gram Fresh Mint Leaves; 10 gram Fresh Parsley; 1 clove Garlic; 1 tablespoon Sesame Oil; 1 teaspoon Sesame Seeds; 2 Lime; 1 tablespoon Light Soy Sauce; 1/2 tablespoon Maple Syrup; 1/4 teaspoon Salt; 30 gram Chopped Roasted Peanuts

This Asian Broccoli Vermicelli Salad is my all-time favorite in the summer, served with cold vermicelli noodles and fresh, crunchy salad in a tangy dressing. The dish is light, easy to make, and refreshing.

Low-Fat

Beginner

Quick

Asian Broccoli Vermicelli Salad

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Salad

Vermicelli Noodles

gram

Broccoli

Cherry Tomato

Red Cabbage

Spring Onion

Fresh Mint Leaves

Fresh Parsley

Dressing

Garlic

clove

Sesame Oil

tablespoon

Sesame Seeds

teaspoon

Lime

Light Soy Sauce

Maple Syrup

Salt

Chopped Roasted Peanuts

Stove

Follow the instructions on the {@0:} packaging either boiling or soaking the vermicelli in hot water.

Follow the instructions on the Vermicelli Noodles (80 gram) packaging either boiling or soaking the vermicelli in hot water.

Once the vermicelli noodles are soft give them a few cuts so they’re shorter and easier to mix with the salad later.

Rinse the vermicelli noodles with ice-cold water and chill until they are completely cool. Drain and shake out any excess water. You may also squeeze them gently by hand to get out all the water.

Boil the broccoli for just 3-5 minutes. Rinse and drain the cooked broccoli in ice-cold water, and set aside.

Combine {@4:}, {@3:}, {@1:}, 1 Tbsp of {@5:}, {@0:}, {@2:}, and {@6:} in a small mixing bowl and mix well.

Combine Garlic (1 clove) [minced], Sesame Oil (1 tablespoon), Sesame Seeds (1 teaspoon), 1 Tbsp of Lime (1 N/A) [freshly squeezed], Light Soy Sauce (1 tablespoon), Maple Syrup (1/2 tablespoon), and Salt (1/4 teaspoon) in a small mixing bowl and mix well.

Combine Garlic (1 clove), Sesame Oil (1 tablespoon), Sesame Seeds (1 teaspoon), 1 Tbsp of Lime (1), Light Soy Sauce (1 tablespoon), Maple Syrup (1/2 tablespoon), and Salt (1/4 teaspoon) in a small mixing bowl and mix well.

Add vermicelli noodles, {@5:}, {@1:}, {@4:}, {@3:}, {@0:}, {@2:}, and the dressing to a large bowl and toss.

Add vermicelli noodles, Broccoli (1/4 N/A), Cherry Tomato (5 N/A) [halved], Red Cabbage (1/4 N/A) [finely chopped], Spring Onion (1 N/A) [finely chopped], Fresh Mint Leaves (5 gram), Fresh Parsley (10 gram), and the dressing to a large bowl and toss.

Add vermicelli noodles, Broccoli (1/4), Cherry Tomato (5), Red Cabbage (1/4), Spring Onion (1), Fresh Mint Leaves (5 gram), Fresh Parsley (10 gram), and the dressing to a large bowl and toss.

Sprinkle {@0:} on top and serve with a couple of extra {@1:}.

Sprinkle Chopped Roasted Peanuts (30 gram) on top and serve with a couple of extra Lime (1 N/A) [freshly squeezed].

Sprinkle Chopped Roasted Peanuts (30 gram) on top and serve with a couple of extra Lime (1).

Asian Broccoli Vermicelli Salad

20MINS

$2.28

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Author's Notes

Cooking Instructions

Want to rate or review this recipe?