
Vermicelli Salad with Quick Pickled Carrot & Daikon
Vietnamese vermicelli salad recipe. Learn how to make a healthy, Asian-inspired rice noodle salad, using mint, coriander, and a quick pickled carrot and daikon mix.
Ingredients
Pickled Carrot & Daikon
- 3 carrots, peeled and matchsticked
- ½ mooli/daikon, peeled and matchsticked
- 10 tablespoons rice wine vinegar
- 2 tablspoons light soy sauce
- 2-3 tablespoons lime juice
- 3-4 tablespoons caster sugar
- 1 star anise
- Pinch of salt
- Dash sesame oil
Rice Noodle Salad
- 250g rice vermicelli
- 80g bean sprouts
- 1 handful mint leaves, picked off the stem
- 1 handful coriander leaves, picked off the stem
- 1 handful of shredded iceberg lettuce
- 1 handful cucumber, de-seeded and matchsticked
The Garnish (optional)
- Deep fried shallots
- Crushed, salted peanuts
Method
To Make the Pickles
To Make The Salad
How To Make Vietnamese Vermicelli Salad With Quick Pickled Carrot & Daikon
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Pickled Carrot & Daikon
- 3 carrots, peeled and matchsticked
- ½ mooli/daikon, peeled and matchsticked
- 10 tablespoons rice wine vinegar
- 2 tablspoons light soy sauce
- 2-3 tablespoons lime juice
- 3-4 tablespoons caster sugar
- 1 star anise
- Pinch of salt
- Dash sesame oil
Rice Noodle Salad
- 250g rice vermicelli
- 80g bean sprouts
- 1 handful mint leaves, picked off the stem
- 1 handful coriander leaves, picked off the stem
- 1 handful of shredded iceberg lettuce
- 1 handful cucumber, de-seeded and matchsticked
The Garnish (optional)
- Deep fried shallots
- Crushed, salted peanuts
To Make the Pickles
To Make The Salad
How To Make Vietnamese Vermicelli Salad With Quick Pickled Carrot & Daikon
View Our Products
Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.