Chilled Vermicelli Rainbow Salad
This Chilled Vermicelli Rainbow Salad is a vibrant and refreshing dish that celebrates the crunch of fresh vegetables and the delightful chewiness of cellophane noodles. Perfect for hot summer days or as a light side dish, it offers a unique twist on traditional salads by incorporating a mix of textures and flavors without relying on common sauces like peanut or tomato. The salad is dressed in a zesty and umami-rich dressing inspired by the famous Vegan with a Vengeance cookbook, ensuring each bite is bursting with flavor. Top it off with wonderfully puffy tofu or soy puffs for added protein, making this salad not just colorful and beautiful but also nutritious. Serve it alongside pan-fried dumplings for a truly satisfying meal.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
cellophane noodles
9 ounces (Soaked in boiling water until tender)
baby corn
1 (15 ounce) can (Quartered)
water chestnuts
1 (8 ounce) can (Slivered)
red bell pepper
1 (Cut into matchsticks)
English cucumber
1/2 (Cut into matchsticks)
scallions
2 large (Finely diced, including green parts)
tofu puffs
4 ounces (Sliced into strips)
mirin
1/2 cup
tamari
3 tablespoons
rice vinegar
2 tablespoons
dark sesame oil
1 tablespoon
sriracha sauce
1 tablespoon
garlic
1-2 cloves (Finely minced)
gingerroot
1/2 inch piece (Peeled and finely grated)
Instructions
1
Bring 4 cups of water to a boil in a pot.
2
In a large bowl, submerge the cellophane noodles in the boiling water, ensuring they are fully covered. Cover the bowl with a lid or a large plate and let the noodles soak for about 4 to 5 minutes.
3
After 4 minutes, remove the cover and give the noodles a gentle stir. Allow them to soak for an additional 1-2 minutes until they are firm yet fully cooked.
4
Drain the noodles in a colander and rinse them thoroughly with ice-cold water until they are cool and not sticky. Set aside.
5
While the noodles cool, slice the baby corn, water chestnuts, red bell pepper, English cucumber, and scallions into bite-sized pieces and place them in a large serving bowl.
6
Cut the tofu or soy puffs into strips and add them to the bowl with the vegetables.
7
Once the noodles are ready, add them to the serving bowl with the vegetables and tofu, tossing gently to combine.
8
In a separate bowl, whisk together the mirin, tamari, rice vinegar, dark sesame oil, sriracha, minced garlic, and grated ginger. Allow the sauce to sit for a few minutes to let the flavors meld.
9
Pour the sauce over the salad and use your hands to mix everything together until well coated.
10
Serve immediately or chill in the refrigerator for about 30 minutes for a cooler, more refreshing taste. Pair with pan-fried dumplings for a delicious meal!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Chilled Vermicelli Rainbow Salad?
It is a vibrant, refreshing dish featuring cellophane noodles, fresh crunchy vegetables, and tofu puffs in a zesty umami dressing.
What type of noodles are used in this recipe?
The recipe uses cellophane noodles, also known as vermicelli or glass noodles, which are typically made from bean or pea starch.
Is this rainbow salad vegan?
Yes, this salad is entirely vegan-friendly as it uses plant-based ingredients like tofu, vegetables, and tamari.
How do I prepare the cellophane noodles?
Submerge them in boiling water for 4 to 5 minutes, let them sit covered, then rinse thoroughly with ice-cold water.
What vegetables are included in the salad?
The salad includes baby corn, water chestnuts, red bell pepper, English cucumber, and scallions.
Is this recipe gluten-free?
Yes, by using tamari instead of soy sauce and ensuring the cellophane noodles are starch-based, the recipe is gluten-free.
What ingredients are in the dressing?
The dressing consists of mirin, tamari, rice vinegar, dark sesame oil, sriracha, garlic, and grated ginger.
How long does it take to soak the noodles?
The noodles should soak in boiling water for a total of 5 to 7 minutes until they are firm yet fully cooked.
What are tofu puffs?
Tofu puffs are deep-fried blocks of tofu that have a light, airy, and spongy texture, perfect for absorbing dressings.
Why should I rinse the noodles in ice-cold water?
Rinsing in cold water stops the cooking process and prevents the noodles from becoming sticky.
Can I serve this salad immediately?
Yes, you can serve it immediately, though chilling it for 30 minutes enhances the refreshing flavor.
What is a good pairing for this dish?
This salad pairs exceptionally well with pan-fried dumplings for a complete and satisfying meal.
How should I cut the vegetables?
The cucumber and red bell pepper should be cut into matchsticks, while the baby corn is quartered and scallions are diced.
What flavor profile does the dressing have?
The dressing is zesty and umami-rich, inspired by flavors found in the Vegan with a Vengeance cookbook.
How do I prepare the ginger for the sauce?
The gingerroot should be peeled and then finely grated to integrate well into the dressing.
Is the salad spicy?
It has a mild kick from the one tablespoon of sriracha sauce used in the dressing.
Can I use soy puffs instead of tofu puffs?
Yes, soy puffs and tofu puffs are essentially the same and can be used interchangeably in this recipe.
How many scallions are needed?
The recipe calls for 2 large scallions, including the green parts, finely diced.
What type of sesame oil is recommended?
Dark sesame oil is recommended for its deep, toasted aroma and flavor.
How many servings does this recipe provide?
While not explicitly specified, the volume of ingredients suggests it serves 2 to 4 people as a side or light main.
How do I prepare the water chestnuts?
They should be slivered into thin pieces to add a distinct crunch to the salad.
What is mirin?
Mirin is a type of rice wine similar to sake but with a lower alcohol content and higher sugar content, used in Japanese cooking.
Can I use a regular cucumber?
English cucumbers are preferred because they have fewer seeds and thinner skin, but regular cucumbers can be used if seeded.
What is the total ingredient count?
There are 14 ingredients in total, covering the noodle base, vegetables, protein, and dressing.
Can the salad be made in advance?
Yes, it holds up well in the refrigerator and the flavors often improve after sitting for 30 minutes.
How do I ensure the sauce is well distributed?
The recipe suggests using your hands to mix the salad to ensure every ingredient is thoroughly coated.
Does this salad contain peanuts?
No, this recipe specifically avoids common peanut-based sauces.
What makes this a 'rainbow' salad?
The name comes from the variety of colorful vegetables like red peppers, green cucumbers, and yellow corn.
How much sriracha is used?
The recipe uses one tablespoon of sriracha sauce.
What size of ginger is needed?
A 1/2 inch piece of gingerroot is sufficient for the dressing.