Rice vermicelli salad
Cold vermicelli, cucumber, carrot, mint and peanuts.
Active time20 min
Cooking5 min
Total20 min
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Ingredients
- 120 g carrot
- 150 g cucumber
- 15 g mint
- 50 g peanuts
- 30 ml lime juice
- 25 ml soy sauce
- 200 g dried rice vermicelli
Preparation
Rehydrate or cook the vermicelli according to the packet instructions, for about 5 minutes. Drain, rinse under cold water and leave to drain thoroughly.
200 g dried rice vermicelli- saucepan
- colander
Wash the cucumber and cut it into thin sticks. Peel the carrot and cut it in the same way. Wash and finely slice the mint. Roughly chop the peanuts.
120 g carrot150 g cucumber15 g mint50 g peanuts- knife
Mix the soy sauce and lime juice. Add the vermicelli, vegetables and mint, stir, then scatter over the peanuts.
30 ml lime juice25 ml soy sauce- salad bowl
Allergens
- Gluten
- Peanuts
- Soy
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration