THIS THAI-INSPIRED NOODLE SALAD IS FULL OF BEAUTIFUL COLOURS AND CONTRASTING TEXTURES! THE OIL AND RICE VINEGAR DRESSING BRINGS THE INGREDIENTS TO LIFE WITH BRIGHT, SPICY, CITRUSY FLAVOUR! VEGANS: SKIP THE BOILED EGG AND INCREASE THE AMOUNT OF PUFFED TOFU!
East Van Kitchen's Thai Noodle Salad! salad recipe with cashes, carrots, cilantro, puffed tofu, celery, sweet peas
Print

OLIVE OIL AND RICE VINEGAR SALAD DRESSING

East Van Kitchen’s bright, spicy, Thai-inspired Olive Oil and Rice Vinegar Salad Dressing! Checkout our post on Making Salad Dressings!

  • Author: EVK

Ingredients

Scale
  • olive oil
  • rice vinegar
  • apple cider vinegar
  • 1/2 a lime
  • 1 cm of ginger
  • 1/2 a Thai chili
  • soy sauce (or Bragg’s or fish sauce)
  • maple syrup (or honey or mirin)
  • sesame oil

Instructions

  1. Pour a few good splashes of olive oil into a jar, blender or mini food processor.
  2. Add a good splash of rice vinegar, and splashes of apple cider vinegar and lime juice. You want to have a ratio of about 3 parts oil to 1 part acid (the vinegars and lime juice).
  3. Add a small piece of ginger and 1/2 a Thai chili, both very finely diced.
  4. Add a splash of soy sauce and a little splash of maple syrup to take the acid edge off.
  5. Add a couple drops of sesame oil for scent.
  6. Seal your jar and shake, or whiz with a blender, submersion blender or mini food processor.
  7. Taste your dressing and balance it by adding more of whatever you think it needs; it should taste clean and bright with a spicy kick from the ginger and chili, and smell beautiful from the lime juice and sesame oil!

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Print

THAI NOODLE SALAD

EVK’s Thai Noodle Salad Recipe! This brightly coloured and bright tasting salad makes a great lunch or BBQ contribution!

SERVES 4

  • Author: EVK

Ingredients

Scale
  • handful of snow peas
  • 2 stalks of celery
  • 1 red, orange or yellow pepper
  • 1/2 a pack of puffed tofu
  • 1 carrot
  • 23 green onions
  • 34 stems of cilantro (skip if you don’t like cilantro!)
  • handful of cashews
  • water
  • handful of bean sprouts
  • 2 eggs (don’t see this if you’re vegan!)
  • olive oil
  • salt
  • spaghetti noodles (or rice noodles)
  • sesame seeds

Instructions

PREP

  1. Trim snow peas.
  2. Slice celery, pepper and tofu.
  3. Peel and julienne carrot.
  4. Finely slice green onions and cilantro for a garnish.
  5. Coarsely chop cashews.

COOK

  1. Blanch your snow peas in boiling water for 10 seconds, then rinse them under cold water (You can blanch your bean sprouts for about 1 minute or leave them raw for texture contrast).
  2. Boil eggs in a small pot on high heat. When they’re at a rolling boil, turn off the heat, put a lid on and let them sit for 6 minutes. Then rinse under cold water and peel. Quarter or slice them as you like.
  3. Boil water with a splash of olive oil and a dash of salt in a medium-sized pot on high heat. Add noodles and cook (leave them a little on the firm side, the dressing will soften them more later!). Rinse under cold water and strain thoroughly. Then toss them in a little oil so they don’t get sticky!
  4. Toast cashews in the oven at 325˚ for 5 to 8 minutes. Watch them carefully and toss them regularly, they burn quickly!

SERVE

  1. Combine noodles, fruit, veg and tofu in a salad bowl. Just before serving your salad add the OLIVE OIL AND RICE VINEGAR DRESSING a little at a time, tossing as you go. You don’t need to use everything you’ve prepared, it’ll keep for a bit in a sealed jar in the fridge. ‘Less dressing, more tossing’ is the mantra for salad success!
  2. Portion out in small bowls and top with boiled egg, green onion, cilantro, cashews and sesame seeds. ENJOY!

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Leave A Comment