Summer Vermicelli Salad

#loveyourleftovers. This Asian-inspired salad is perfect for a work lunch! Bring the dressing separately and toss together when it’s time to eat.

Serves 2



75–100g dried vermicelli noodles

1/2 cucumber, cut in half and thinly sliced

1 carrot, grated, spiralized or julienned

1 capsicum, thinly sliced

1/4 cabbage, shredded until you have 1 cup worth

1/4 cup mint leaves, picked


2 Tbsp soy sauce

1 Tbsp rice wine vinegar

1 tsp honey

1 tsp sesame oil

Pinch of chilli flakes

To serve

2 portions lean protein (e.g. pan-fried fish, chicken, prawns, tofu, or canned tuna)

Coriander, picked

1 Tbsp chopped peanuts

1 chilli, thinly sliced (optional)


  1. Cook vermicelli. Bring a full kettle of water to the boil. Place vermicelli in a heat-proof bowl and cover with boiling water. Leave to soak for 5 minutes, then drain.
  2. Make dressing. Combine all dressing ingredients in a large bowl.
  3. Prep salad veggies. Add to bowl with dressing, along with drained noodles and toss to combine salad topped with your choice of lean protein, or as is.
  4. Prep serving ingredients.
  5. Serve salad topped with your choice of lean protein, or as is.

Nutritional Info (per serve)
Energy (kJ): 1416
Energy (Cal): 339
Carbohydrate (g): 41.5
Protein (g): 27.1
Fat (g): 6.4
Saturated Fat (g): 1.2
Sugars (g): 9.5

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