Vermicelli Salad

Another healthy and easy salad dish, almost no-cooking required except for blanching the Brown Rice Vermicelli in boiling water. Brown Rice Vermicelli is high in fiber and good for our health. You can add some oil (sesame/shallot/garlic/ginger) to it to prevent it sticking together and at the same time add some fragrant to it. I added lettuce leave here to up the fiber intake. Again the amount of carrot and cucumber shreds and herbs to be added depends on individual preference. Remember to add mint leaves, it is A MUST. You will understand what I mean if you taste it …

Preparation: 15 mins

Ingredients (makes 2-4)
° 150g blanched brown rice vermicelli, mixed with 1 teaspoon olive or fragrant oil
° 25g shredded carrot
° 50g shredded cucumber
° few onion slices (optional)
° 1 lettuce leave (optional) for garnish
° some mint and coriander leaves
° some toasted/roasted sesame seeds

Chilli Dipping Sauce
° 2 fresh red chilli padi, sliced
° 2 teaspoons sugar or to taste
° 4 tablespoons light soy sauce
° 2 tablespoons apple cider vinegar or rice vinegar
° 1 teaspoon olive oil (optional)
° 5-6 kalamansi limes, freshly squeezed

Method
1. Combine all the ingredients and mix well. Set aside.
2. Place the brown rice vermicelli, carrot shreds, cucumber shreds, onion slices, mint leaves, coriander leaves on a serving plate. Garnish with sesame seeds and chilli slices.
3. Serve with the dipping sauce.