This Vietnamese-Inspired Rice Noodle & Sweet Chili Salad Is Packed with Big Crunch and Even Bigger Flavor
With the weather outside heating up to record highs, I’m constantly looking for dishes that can keep me cool this summer. Of course, kiwi Froyo bites and Oreo Popsicles have found their way onto my list of must-haves, but thanks to fitness enthusiast and foodie Amelia (@veganexplorergirl on Instagram) I just might have the perfect, vegan-friendly recipe that will become my summer favorite. Amelia’s recipe for rice noodle & sweet chili salad is easy to follow and delivers what I’m confident will be a great dish to bring to the next work function, cookout, or social gathering.
To start the crunchy, Vietnamese-inspired dish, combine iceberg lettuce, rice noodles, chopped red cabbage, chopped carrots, and chopped cucumbers in a large bowl. Then add a large handful of either chopped parsley or chopped coriander. Next — to add a welcomed temperature contrast — throw in some cooked broccoli and tempeh (she used the Plant Power brand; you can find it on Amazon) before finishing things off with a homemade sauce.
Mix sesame oil with apple cider vinegar. Then, add in sweet chili and garlic powder and chili flakes. Pour the sauce over the salad and mix everything well before serving. And there you have it! A light, easy, and delicious salad fit for any day of the week.
Not quite the spice aficionado? Don’t worry! This avocado and cucumber arugula salad or Adele’s favorite salad are both excellent go-to alternatives for the summer. No matter how you prefer your salad, however, just make sure to keep them fun and colorful!