Asian Broccoli Vermicelli Salad

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

Salad

3 oz

Vermicelli Noodles

1/4

Broccoli

about 120g, chopped into small bite-sized pieces

5

Cherry Tomatoes , halved

up to 6 tomatoes, around 120g

1/4

Red Cabbage , finely chopped

around 120g

1

Spring Onion , finely chopped

3 Tbsp

Fresh Mint Leaves

3 1/2 Tbsp

Fresh Parsley

Dressing

1 clove

Garlic , minced

1 Tbsp

Sesame Oil

1 tsp

Sesame Seeds

2

Limes , freshly squeezed

1 Tbsp of juice needed, cut into wedges

1 Tbsp

Light Soy Sauce

1/2 Tbsp

Maple Syrup

1/4 tsp

Salt

3 Tbsp

Chopped Roasted Peanuts

for topping

Cooking Instructions

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Step 1

Follow the instructions on the Vermicelli Noodles (3 oz) packaging either boiling or soaking the vermicelli in hot water.

Step 2

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

Step 3

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