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As a busy girl myself, I love having flavourful and easy lunches to have throughout the week! Now that summer is around the corner, I was craving a very light and crunchy salad that I can meal prep ahead of time and I thought that this vermicelli salad is the perfect recipe for that!
This Asian Sesame Vermicelli Salad is light, refreshing, and packed with flavor! Tender vermicelli noodles are tossed with crisp veggies and a savory sesame dressing for an easy, vibrant dish that’s perfect for lunches, meal prep, or summer gatherings.
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HERE IS HOW TO MAKE ASIAN SESAME VERMICELLI SALAD:
WHERE CAN I FIND THESE INGREDIENTS?
The ingredients to make this yummy salad can be found anywhere! You’ll want some fresh crunchy produce, some items from the pantry aisles, and I get my edamame from the frozen section. If you want to ensure that you have everything single ingredient, you can go to an Asian grocery store but other than that, most grocery stores should have everything you need!
WHAT ARE THE INGREDIENTS?
This is what you need to make this Asian Sesame Vermicelli Salad:
Salad:
- Purple Cabbage
- Red Peppers
- Carrots
- Edamame
- Vermicelli
- Green Onions
Sauce:
- Garlic
- Sesame Oil
- Sesame Seeds
- Soy Sauce
- Brown Sugar
- Rice Vinegar
WHAT EQUIPMENT DO I NEED?
You don’t need much for this recipe! I just used a bowl, measuring cups and spoons, a chopping board and knife and also a peeler! If you want your vegetables to be thinner, you can use a mandolin but for me, but I don’t mind having larger stripes of veggies! I love veggies!!
Here are some of my Amazon favs:
CAN I SUBSTITUTE/ADD ANYTHING OUT?
You sure can! I love to make very simple recipes to allow a lot of creativity for anyone to make it their own! Here are a few suggestions to spruce up this recipe!
- Adding some protein like chicken or tofu cubes
- Adding a crunch on top like some peanuts or wonton strips
- Adding some peanut butter or ginger to the sauce
- You can even cook up this dish and it’s equally delicious!!
WHAT DOES ASIAN SESAME VERMICELLI SALAD TASTE LIKE?
Asian sesame vermicelli salad tastes light, fresh, and incredibly flavorful. 🥢✨
The vermicelli noodles are soft and silky, soaking up the savory sesame dressing with its perfect balance of salty, nutty, tangy, and slightly sweet flavors. Crisp vegetables add crunch and freshness, making every bite feel bright and refreshing.
It’s cool, satisfying, and full of umami like the perfect mix of comfort food and refreshing salad in one bowl.
HOW LONG DOES IT KEEP FOR?
Asian sesame vermicelli salad keeps well and is great for meal prep:
- In the fridge: about 3–5 days in an airtight container.
- Not recommended for freezing, since the noodles and fresh vegetables can become mushy once thawed.
For the best texture, give it a quick toss before serving, as the noodles may absorb some of the dressing over time so it’s even better the next day!
INSPIRATIONS FOR THIS RECIPE?
As a Canadian girlie, summers are very very short! I swear our winters are like 8 months long and summers are basically 2 so I like to try my best to soak up every little bit of summer that I can! That means not slaving away in the kitchen and being outside more so I love having yummy dishes that I can quickly grab in the fridge and go back outside and have fun or take out with me on park/beach dates!
I love Asian flavours and knew a delicious Asian sesame salad that only gets better in the fridge with time is the move this summer!
ANY OTHER NOTES?
Highly recommend marinating for at least 12 hours for maximum flavours!!
Asian Sesame Vermicelli Salad
Ingredients
- 3 Bundles Vermicelli about 150g uncooked
- 1 Cup Purple Cabbage thinly shredded
- 1 Cup Red Peppers thinly shredded
- 1 Cup Carrots thinly shredded
- 1/2 Cup Edamame
- 2 Stalks Green Onion thinly sliced
Sauce
- 1 Clove Garlic grated
- 2 Tbsp Sesame Oil
- 1 tsp Sesame Oil
- 2 Tbsp Soy Sauce
- 1 Tbsp Brown Sugar
- 1 Tbsp Rice Vinegar
Instructions
- Cook the vermicelli noodles according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine the cooked vermicelli, cabbage, red bell pepper, carrot, edamame, and green onions.
- In a small bowl, whisk together garlic, sesame oil, sesame seeds, soy sauce, brown sugar, and rice vinegar until well combined.
- Pour the sauce over the salad and toss until evenly coated.
- Chill in the fridge before serving for extra flavor for minimally 12 hours! Enjoy!
Thank you for taking the time to read this recipe! I hope you enjoy it as much as I do <3
Xo,
Lynn
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