Asian Rice Vermicelli Salad

This beautiful fresh salad was born of me trying to think of fun ways to tart up Hubby's lunch box.

Sometimes he's not able to reheat leftovers and this salad works well eaten cold.He has childhood trauma around 'salad', which consisted of soggy iceberg lettuce, tomatoes and cucumber with salad cream, so I often rename my 'salad' creations when I serve them, so I'm not bringing back bad memories!  This salad actually reminds me of some of the thai dishes we had on honeymoon, with lots of fresh vibrant veggies and protein from the tempeh, it's a balanced filling lunchtime favourite!It pairs lime, tamari and ginger beautifully in the dressing and the peanutty crunch to finish just adds something special.It also works with more substantial rice noodles, but I love it with the vermicelli type.Give it a go and spice up your own lunch this week.  

This delicious flavoursome salad is light but filling and will leave you satisfied but not heavy at lunchtime.

Perfect to make for a picnic this summer or to make a large batch for lunches over the week.

Salad

• 1 300g packet vermicelli rice noodles

• 1 red capsicum sliced into strips

• 1/2 large cucumber, sliced into strips

• 1 large carrot, cut into matchsticks (I used a mandoline)

• 2 medium spring onions, diced into rounds

• 2 handfuls washed baby spinach

• 300g packet tempeh (or tofu)

• 1/4 cup tapioca flour

• 2 Tbsp sesame oil

• 1 handful fresh chopped basil

• 1 handful fresh chopped coriander

Dressing

• 1 lime juiced

• 2 Tbsp rice vinegar

• 3 Tbsp tamari

• 1 tsp crushed fresh ginger

• 1 Tbsp maple syrup

• 1/4 cup crushed roasted peanuts

Directions:

1. To make the sauce, place all ingredients (except peanuts) into a bowl and whisk to combine.

2. Cut tempeh into 2x2 cm pieces. Place tapioca flour into a small bowl, add tempeh and toss until tempeh is completely covered in flour.

3. Heat a fry pan and add sesame oil. Fry tempeh for 3-4 minutes until lightly brown the take off heat and set aside.

4. Heat water in a large put and cook vermicelli as per packet directions.

5. While rice noodles are cooking, slice capsicum, carrot, cucumber, spring onions and herbs.

6. When noodles are cooked, rinse in cold water then transfer to a bowl.

7. Add tempeh, sliced veggies, herbs and spinach. Mix together until all evenly distributed.

8. Drizzle over dressing, then toss again.Sprinkle over crushed peanuts and enjoy!