Vegan Vermicelli Salad Recipe

Vegan Vermicelli Salad Recipe
Vegan Vermicelli Salad Recipe

This refreshing pasta salad is a great meal for a warm summer day! The combination of colors, textures, and flavors makes this vegan vermicelli salad a guaranteed crowd-pleaser.

Consider the ingredients of this salad as a suggestion. The savory Asian-inspired dressing goes great with any veggie! Feel free to mix and match until you find your favorite combination.

Vegan vermicelli salad is a fantastic stand-alone dish! It can also be served as a side salad alongside other dishes such as our Quick and Easy Dahl Recipe or the Creamy Peanut Butter Curry Recipe.

Prep Time and Serving Size

  • Prep time: 30 minutes
  • Cook time: 10 minutes
  • Total time: 40 minutes
  • Portion size: 1 1/2 cups
  • Number of servings: 4

Equipment and Utensils

Vermicelli Salad Ingredients

Asian Inspired Salad Dressing Ingredients


  1. Prepare the vermicelli noodles. Bring 4 quarts of water to a boil. Add the noodles to the boiling water. Boil for 2 to 4 minutes. (Preparation instructions may differ depending on the brand. Prepare your noodles per package instructions.) Drain the noodles and rinse them with cold water to cool. Refrigerate noodles before serving.
  2. Clean and prepare the vegetables. Dice the purple cabbage, bell pepper, and green onions. Next, quarter the cucumber then slice into small triangles.
  3. Mix the ingredients for the Asian-inspired salad dressing in a small bowl. Then, whisk together until ingredients are well blended. The ingredients will separate, be sure to stir the salad dressing before serving.
  4. Prepare the toppings. Roughly chop the peanuts and set them aside. Rinse and chop the cilantro and set aside.
  5. Place the cold noodles and chopped vegetables into a large mixing bowl. Gently toss the noodles and vegetables until all the ingredients are evenly distributed.
  6. Drizzle the salad dressing over the noodles and vegetables. Mix the dressing into the salad until the ingredients are evenly coated.
  7. Divide the vermicelli salad between bowls and top with chopped peanuts and cilantro.

Be sure to check out our other delicious vegan recipes!


About Kelly Walch, MS, RDN, LDN 28 Articles
Kelly Walch, MS, RDN, LDN, is a Registered Dietitian and Nutritionist with a master's degree in Nutrition and Dietetics. She is passionate about plant based diets, helping people lead healthier lives, and rescuing animals. She lives on her farm in Florida with her husband Alex and their 20 or so rescued animals.

Be the first to comment

Leave a Reply

Your email address will not be published.