On this occasion, I wanted to prepare a cereal-based salad, specifically rice noodles, and incorporate raw vegetables. When we think of a salad, many times we only think of lettuce and tomato, but the truth is that we can play with many other ingredients from the garden, such as spring onion and red pepper, and opt for other seasonal ingredients that we are not used to eating it raw, like green asparagus. In addition to being fresh and original, this salad is suitable for coeliacs, since the rice does not contain gluten.

As I was saying, it is an adaptation of the original recipe that appears published in Slowly Veggie, since some ingredients, such as chili peppers, I did not have on hand and I replaced them with cayenne pepper powder. Despite this, I think the recipe maintains all its grace and Asian spirit. Now it’s your turn to try it and let your palate decide if it agrees with me.

  • 400 g rice noodles
  • 24 green asparagus
  • 2 red peppers
  • 2 tender onions
  • 100 g peanuts
  • 1 cm. of fresh ginger (or 1 cc of powdered ginger)
  • ½ cc of cayenne mill
  • 10 sprigs of cilantro
  • 4 tbsp soy sauce
  • 4 tbsp olive oil sesame
  • 1 lemon juice
  1. We boil the rice noodles according to the manufacturer’s instructions and reserve.
  2. We prepare the vegetables. Peel the onions and clean the peppers and asparagus. Cut the onion into julienne, the pepper into thin strips of 3 cm. long and the asparagus in slices of half a centimeter. Reserve.
  3. We also clean the cilantro and separate the leaves from the branches. Reserve.
  4. Punch the peanuts with a knife.
  5. In a hot pan, add the sesame oil and roast the peanuts. When they are toasted, add half the coriander leaves, the cayenne pepper, the ginger, the soy sauce and the lemon juice. Remove and turn off the heat. Let cool.
  6. In a bowl, serve the rice noodles, add the onion, the pepper, the asparagus, the remaining fresh coriander leaves and, finally, the sautéed peanuts.
  7. We serve the salad cold, accompanied by soy sauce and sesame oil.
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