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–+ servings

Sesame Romaine and Vermicelli Salad

Print Recipe
Course Appetizer, Dinner, Lunch
Cuisine Asian, Dairy-Free, Gluten-Free, Salad, Vegan, Vegetarian
Servings 6 people

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!
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