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 so magnificent I could drink it straight from the bowl. 🤤
Servings 4
Calories 322
Ingredients
- 250 g vermicelli noodles dried
- 1 cup wombok roughly chopped
- 1 cup red cabbage thinly sliced
- 1 red capsicum cut into thin strips
- 2 lebanese cucumbers cut into strips or julienned
- 1 cup edamame beans thawed
- 5 spring onions finely sliced
- 1 cup Fresh coriander roughly chopped
- 1 cup mint leaves roughly chopped
- 0.5 cup wasabi peas crushed
Dressing
- 0.333 cup white miso paste
- 1 juicy lime juice squeezed
- 1.5 tbsp pure maple syrup
- 2 tbsp tamari
- 2 tsp ginger finely chopped or grated
- 1 tbsp sesame oil
- water to thin
Instructions
- For the dressing: Mix all the ingredients together in a small bowl or jug. The dressing will be quite thick, so gradually add a teaspoon of water at a time, then whisk and check the consistency. You want to thin it out, but not so much that it makes the salad too wet. Set aside.0.333 cup white miso paste, 1 juicy lime, 1.5 tbsp pure maple syrup, 2 tbsp tamari, 2 tsp ginger, 1 tbsp sesame oil, water
- In a large bowl, place the vermicelli noodles. Add boiling water to completely cover the noodles and leave them for about 3 minutes (check the packet instructions). Drain, run under cold water and set aside.250 g vermicelli noodles
- To assemble the salad: In a large bowl, place the vermicelli noodles, wombok, red cabbage, red capsicum, cucumber, edamame, spring onion, coriander, mint and crushed wasabi peas. Drizzle over half the dressing and toss through. Add more dressing little by little, until the salad is coated, but not dripping (you may have some dressing left over).250 g vermicelli noodles, 1 cup wombok, 1 cup red cabbage, 1 red capsicum, 2 lebanese cucumbers, 1 cup edamame beans, 5 spring onions, 1 cup Fresh coriander, 1 cup mint leaves, 0.5 cup wasabi peas
Notes
If you have miso dressing left over, store it in a screw top jar in the fridge, where it will last for up to 2 weeks.