Ingredients
Scale
Dressing :
- 4 tablespoons soy sauce
- 4 tablespoons rice vinegar
- 2 teaspoon sugar
- 4 tablespoons neutral oil
- 1 Tablespoon sesame oil
- 2 cloves garlic minced
- 2 Tablespoons grated onion
For the Salad:
- 4 oz dried rice vermicelli noodles
- ¼ green cabbage (if you can find taiwanese cabbage use it) shredded, about 2 cups
- 1 medium carrot julienned
- 2 cups baby spinach leaves, roughly chopped
- 3 scallions finely sliced
- ½ cup cilantro leaves roughly chopped
- 3 tablespoons fried shallots
Instructions
Make the dressing:
- In a jar or small bowl, combine the soy sauce, rice vinegar, sugar, neutral oil, sesame oil, minced garlic, and grated onion.
- Set aside until ready to use.
Make the Salad:
- Bring a pot of water to boil. Drop the noodles in and stir.
- Turn off the heat and let the noodles sit 2-3 mins.
- Drain under cool running water.
- Set aside in a colander to drain off all water. You can also lay the noodles on a paper towel or spin it in a salad spinner to remove the water.
- In a large bowl, combine the noodles, the cabbage, carrots, spinach, scallions, cilantro, and the dressing.
- Toss to incorporate all of the ingredients.
- Top with the shallots and serve.
Keywords: noodles, gluten free, vegan, vietnamese