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Vermicelli noodle salad with turmeric ginger dressing recipe
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Prep Time:
15 minutes
Cook Time:
Total Time:
15 minutes
Delicious gluten-free side dish perfect for pairing with grilled chicken or fish.
Ingredients:
  • 200g podded frozen edamame
  • 150g rice vermicelli noodles
  • 2 large carrots, peeled, halved
  • 250g qukes (baby cucumbers)
  • 4 green shallots, thinly sliced diagonally
  • 1 bunch fresh coriander, coarsely torn
  • Black sesame seeds, to serve
  • 60ml (1 ⁄4 cup) extra virgin olive oil
  • 1 large lime, rind finely grated, juiced
  • 20.00 ml apple cider vinegar
  • 27.00 gm maple syrup
  • 2 tsp finely grated fresh ginger
  • 2 tsp finely grated fresh turmeric
  • 2.40 gm sea salt flakes
Instructions:
  • In a heatproof bowl, combine the edamame and noodles. Pour boiling water over them and let sit for 2 minutes until tender. Drain and rinse under cold water.
  • Grate the carrot using a food processor fitted with the grater attachment, then transfer it to a bowl. Slice the qukes using the slicing attachment, then transfer them to a bowl.
  • For the turmeric ginger dressing, simply add all ingredients to a screw-top jar, season with pepper, seal, and shake vigorously to blend well.
  • Artfully place the noodle mixture, carrot, qukes, shallot, and coriander on a serving platter. Drizzle the dressing over the top and sprinkle with sesame seeds. Gently toss right before serving.

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