Description
A vibrant salad packed with crunchy vegetables and light rice vermicelli, perfect for impressing guests or just enjoying on a weeknight.
Ingrédients
ÉCHELLE
- 200 g de vermicelles de riz
- 1 grande carotte, râpée
- 1 concombre, coupé en dés
- 100 g de chou rouge, émincé
- 1 poivron rouge, coupé en dés
- 50 g de cacahuètes, écrasées
- Une poignée de coriandre fraîche, hachée
- 3 c. à soupe de sauce soja
- 1 c. à soupe de jus de citron
- 1 c. à soupe d’huile de sésame
- 1 c. à soupe de graines de sésame
Préparation
- Bring a large pot of water to a boil. Add the rice vermicelli and let cook for 3 to 5 minutes until tender. Drain and rinse with cold water.
- While the vermicelli cooks, prepare the vegetables: grate the carrot, dice the cucumber, slice the red cabbage and bell pepper.
- In a large salad bowl, combine the drained vermicelli with the prepared vegetables and gently toss together.
- In a small bowl, whisk together the soy sauce, lemon juice, and sesame oil. Pour this dressing over the salad.
- Sprinkle the salad with peanuts, coriander, and sesame seeds. Toss gently again.
- Divide the salad into bowls and serve immediately.
Notes
Prep the ingredients ahead of time to save on cooking day. This salad can be made ahead of time, but add the dressing just before serving for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Mots clés: salad, rice noodles, vegetarian, healthy, colorful, quick meal