ASIAN VERMICELLI SALAD WITH WOMBOK, CRUSHED WASABI PEAS & MISO DRESSING

I think you’re aware I have an obsession with Asian salads. This is another ripper!!! The dressing is magnificent, I could drink it straight from the bowl 🤤

Serves 4

Ingredients:

• 250g packet vermicelli noodles

• 1 cup wombok, roughly chopped

• 1 cup red cabbage, thinly sliced

• 1 red capsicum, cut into thin strips

• 2 Lebanese cucumbers, cut into strips of julienned

• 1 cup edamame, thawed

• 5 spring onion, finely sliced

• 1 cup coriander leaves, roughly chopped

• 1 cup mint leaves, roughly chopped

• 1/2 cup wasabi peas, crushed
  Miso Dressing:

• 1/3 cup white miso paste

• 1 juicy lime, juice squeezed

• 1.5 tablespoons pure maple syrup

• 2 tablespoons tamari

• 2 teaspoons ginger, finely chopped or grated

• 1 tablespoon sesame oil

• Water to thin
  
  

Method:

1. For the dressing: Mix all ingredients together in a bowl or small jog, except the water. The dressing will be quite thick, gradually add a teaspoon of water at a time, then whisk and check the consistency. You want to thin it out, but not too much that it makes the salad too wet. Set aside.

2. In a large bowl, add the dried vermicelli noodles. Add boiling water to completely cover the noodles. Leave them for approx 3 minutes - check packet instructions. Drain, run under cold water and set aside.

3. To assemble the salad: In a large bowl, add the cooked vermicelli noodles, wombok, red cabbage, red capsicum, cucumber, edamame, spring onion, coriander, mint and crushed wasabi peas. Drizzle over half the dressing and then toss through. Add more dressing little by little, until the salad is coated, but not dripping (you may have some dressing left over).

Tip: If you have extra miso dressing left over, store it in a screw top jar and will last for up to 2 weeks in the fridge.