Sesame Romaine and Vermicelli Salad
By Lisa Shanken
June 27, 2017
Sesame Romaine and Vermicelli Salad
Ingredients
- 8 oz Mung Bean Vermicelli *Can substitute with brown rice Asian noodles if can't find mung bean
- 2 cups broccoli crowns
- 1 head Romaine Lettuce washed, dried, and chopped
- 1 cup English cucumber sliced
- 1/2 cup carrots sliced
- 1/2 cup red cabbage shredded
- 1/2 cup celery sliced
- 1 cup bean sprouts
- 3 Tbsp cup extra virgin olive oil
- 1 Tbsp toasted sesame oil
- 2 Tbsp low sodium tamari
- 2 Tbsp raw, unflitered organic apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/4 tsp red pepper flakes optional
- 2 Tbsp sesame seeds
Instructions
- Heat a pot of boiling water, and add vermicelli. Cook according to package directions. During last 2 minutes of cooking, add in broccoli crowns. Strain all together and rinse with cold water. Set aside to cool
- In a large bowl, combine the the remaining vegetables, and toss together.
- In a small bowl, combine both types of oil, the vinegar, tamari, honey, mustard, and red pepper flakes. Mix well to make a dressing.
- Add in the cooled noodles and broccoli, and toss with dressing.
- Top with sesame seeds and enjoy!
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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