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Potato Vermicelli Salad

A quick and refreshing salad made from potato vermicelli, vegetables and a chunky sesame-cashew dressing.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Salad
Keyword: asian-inspired, noodles
Servings: 2 people
Author: Edinam

Ingredients

  • 100 grams potato vermicelli approximately
  • 2 tablespoons green peas frozen or fresh
  • garlic chives
  • 1 small red bell pepper sliced thinly
  • 1 large carrots peeled into long strips
  • 1 medium cucumber shredded and water squeezed out
  • black pepper to taste
  • handful roasted cashews
  • 2 tablespoons white sesame seeds
  • 3 tablespoons vegetable oil
  • few drops fish sauce optional
  • lemon or lime juice
  • onion powder to taste
  • salt
  • 1 tablespoon vinegar red wine vinegar or other vinegar
  • ½ teaspoon ginger grated

Instructions

  • Fill a large pot with water and bring to a boil.
  • Add the vermicelli to the water and cook for about 5 minutes or until soft.
  • Rinse under running water to prevent the vermicelli from sticking and then drain.
  • Mix the vermicelli with the vegetables and add a pinch of salt and some black pepper.
  • Add the sesame cashew dressing to the vermicelli salad and enjoy.

Sesame Cashew Dressing

  • Toast sesame seeds in a pan over medium heat until the seeds start to pop or start to get fragrant.
  • Using a mortar and pestle, crush the seeds until almost fine.
  • Add the cashew nuts and crush coarsely.
  • Add vegetable oil, red wine vinegar, fish sauce, onion powder, and salt. You want a thick and somewhat viscous consistency for this dressing. It should not be runny. You can however adjust this according to your preference.

Video

Notes

  1. To get a lot of water out of the cucumbers, sprinkle some salt on them and then leave that to sit for about 10 minutes. Squeeze the water out. 
  2. If your peas are frozen, you can steam them until cooked or you can just pour some boiling hot water on them and leave them in the water for about 10 minutes before taking them out.
  3. Remember if you are using thinner vermicelli, you may need to only let them soften in hot water and may not need to cook them in boiling water. Refer to the instructions on the package.