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Asian-Inspired Salad

by Christina Valagao
This is the perfect salad for meal prep, picnics, or lunches to bring to work. I often like to add grilled prawns, salmon or chicken to make it a complete meal. It is super colourful and exciting, definitely not just another boring salad. This will last (un-dressed) in the fridge for up to a week.

Salad Ingredients:

  • ½ package rice vermicelli
  • 1 head romaine lettuce, shredded
  • 2 large carrots, grated into ribbons
  • ¼ red onion, sliced paper thin
  • ½ head napa cabbage, shredded fine
  • 1 red bell pepper, julienned
  • 1 yellow bell pepper, julienned
  • 1 bunch cilantro, chopped
  • 1 bunch mint, chopped
  • Peanuts, to garnish
  • Toasted sesame seeds, to garnish

Dressing Ingredients:

  • 1 tablespoon Spice 2.0
  • 2 tablespoon Tamari
  • 1 garlic clove, minced
  • 1 teaspoon Mirin
  • 1 teaspoon sesame oil
  • 2 tablespoon grapeseed oil
  • 1 teaspoon honey
  • 1 tablespoon rice wine vinegar
  • ½ thumb of fresh ginger, grated fine


1. Place rice vermicelli in a heat proof bowl and cover with boiling water. Noodles will soften and cook with the heat of the water (About 5 minutes) Once cooked, drain and place in a large bowl. While still warm, pour 3 TBSP of the dressing over the hot noodles and toss. This will prevent the noodles from sticking and enable you to not have to use excess oil in the salad.
2. Place all salad ingredients in a separate bowl and toss well. Once well combined toss in the dressed noodles and toss thoroughly. Adjust dressing accordingly, you may not need much more dressing however its easier to add as you go as you cannot take away once it is dressed.
3. Top with peanuts and toasted sesame seeds.

Dressing Method:

1. Place all dressing ingredients in a small bowl and whisk together to combine.
2. Dressing Yields ¾ cup and will last in the fridge in an airtight container for up to a week.

Copyright (c) Christina Valagao 2021
Filed Under: salad, Asian, spice 2.0, summer
Asian-Inspired Salad

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