Home Lunch and meal prep Vegan noodle salad – deconstructed summer roll bowl – easy recipe

Vegan noodle salad – deconstructed summer roll bowl – easy recipe

by

This vegan cold noodle salad is such a great cold summer dinner idea. This easy dairy-free recipe is basically a deconstructed summer roll in a bowl. Perfect on hot lazy days, when you can’t even be bothered to roll those stupid rice paper rolls. Loaded up with fresh, crunchy veggies and protein-packed crispy tofu this vegan noodle salad is a quick and fuss-free cold summer meal that can be enjoyed for quick lunch or as a light, healthy dinner. It can be very versatile – feel free to customise it with your favourite vegetables. Tender rice noodles, crispy tofu and fresh crunchy veggies are served with a super flavourful miso tahini dressing. It’s full of amazing colours and different textures. This cold rice vermicelli noodle is vegan and gluten-free it’s also perfect for meal prep.

INGREDIENTS YOU WILL NEED TO MAKE THIS VEGAN COLD NOODLE SALAD

To make crispy tofu

  • a block of tofu
  • cornstarch
  • tamari

Salad ingredients

  • vermicelli rice noodles
  • organic gem lettuce
  • red bell pepper
  • yellow bell pepper
  • carrot
  • red cabbage
  • cucumber
  • avocado

Salad dressing

  • tahini
  • peanut butter
  • tamari
  • brown miso paste
  • rice vinegar
  • coconut sugar
  • lime
  • chilli powder

Toppings

  • peanuts
  • hemp seeds
  • red chillies

For the full ingredient list, exact measurements, complete recipe method, please scroll down to the recipe card at the bottom.


OTHER EASY VEGAN RECIPES YOU WILL LOVE

Vietnamese cold noodle salad – with crispy tofu, fresh crunchy salad, fragrant herbs and chilli garlic dressing.

Indonesian gado-gado salad – steamed veggies, crunchy fresh salad and tempeh served with sweet and savoury gado-gado sauce.

Vegan Mumbai cheese toastie – a grilled cheese sandwich with green mint coriander chutney, potato masala filling and fresh crunchy salad.

Smashed za’atar potatoes with tahini yoghurt sauce – topped with fresh parsley, hemp seeds, and pomegranate seeds.

Roasted tandoori cauliflower with garlic yoghurt sauce – a great healthy lunch option or can be enjoyed as a side dish to just about anything.

IF YOU GIVE THIS VEGAN COLD NOODLE SALAD A GO, TAG ME ON INSTAGRAM WITH YOUR REMAKES AND COMMENT WITH YOUR FEEDBACK BELOW! CAN’T WAIT TO SEE HOW IT TURNED OUT! I’LL SHARE MY FAVOURITE REMAKES IN MY INSTASTORIES!

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Summer roll salad



  • Author:
    Justyna Manjari

  • Prep Time:
    15 minutes

  • Cook Time:
    25 minutes

  • Total Time:
    40 minutes

  • Yield:
    4 people 1x


Print Recipe

Description

This vegan cold noodle salad is such a great cold summer dinner idea. This easy dairy-free recipe is basically a deconstructed summer roll in a bowl. Perfect on hot lazy days, when you can’t even be bothered to roll those stupid rice paper rolls. Loaded up with fresh, crunchy veggies and protein-packed crispy tofu this vegan noodle salad is a quick and fuss-free cold summer meal that can be enjoyed for quick lunch or as a light, healthy dinner. It can be very versatile – feel free to customise it with your favourite vegetables. Tender rice noodles, crispy tofu and fresh crunchy veggies are served with a super flavourful miso tahini dressing. It’s full of amazing colours and different textures. This cold rice vermicelli noodle is vegan and gluten-free it’s also perfect for meal prep.


Ingredients


Scale

Crispy tofu

  • 1 250-280g block of tofu
  • 1 and 1/2 tbsp cornstarch
  • 2 tbsp tamari

Salad ingredients

  • 1 200g packet of vermicelli rice noodles
  • 1 small head of organic lettuce (finely chopped)
  • 1 red bell pepper (cut in strips)
  • 1 yellow bell pepper (cut in strips)
  • 1 big carrot (julienned)
  • 1/4 head of red cabbage (finely shredded)
  • 1 cucumber (cut in strips (matchsticks))
  • 1 medium avocado (peeled and sliced)

Salad dressing

  • 1 tbsp tahini
  • 1 tbsp peanut butter
  • 1/2 tbsp tamari
  • 1/2 tsp brown miso paste
  • 1 tbsp rice vinegar
  • 6 tbsp warm water
  • 1 and 1/2 tbsp coconut sugar
  • juice of 1/4 lime
  • 1/4 tsp chilli powder

Toppings

  • 1 cup peanuts (finely chopped)
  • few tbsp of hemp seeds
  • few red chillies (finely sliced)


Instructions

  1. First make crispy tofu: cut tofu in cubes, mix with cornstarch and tamari in a bowl. Make sure all tofu cubes are evenly coated in a sticky corn starch layer. Bake in the oven on a non-stick silicon sheet. Bake for 20-25 minutes on 200 degrees C until golden brown and crispy.
  2. Prepare rice noodles according to instructions from the packaging.
  3. Prepare all veggies. Cut cucumber and bell peppers into strips. Julienne carrot. Chop lettuce. Shred red cabbage. Slice avocados.
  4. To make salad dressing simply combine all ingredients in a bowl and mix well.
  5. Assemble your salad in bowls. Serve with the dressing on the side.
  6. Top with chopped peanuts, red chili slices, and hemp seeds.

  • Category: Salad
  • Cuisine: Vietnamese

Keywords: deconstructed summer rolls, miso, peanut butter, rice noodles, salad, salad bowl, salad dressing, summer meal, summer rolls, summer salad, tahini

LOVE THIS COLD NOODLE SALAD? PIN THIS IDEA FOR LATER AND MAKE SURE YOU FOLLOW ME ON PINTEREST FOR MORE EASY VEGAN RECIPES!

You may also like

Leave a Comment