In this refreshing summer salad “bun” refers to the rice vermicelli and not a traditional wheat bun. But where are the beans/legumes? They’re in the sprouts, the sauce, and even the peanut topping!
OIL-FREE, SOY-FREE OPTION*, GLUTEN-FREE OPTION**
TOTAL PREP TIME: 25 minutes
TOTAL COOKING TIME: 10 minutes
YIELD: 6 servings
INGREDIENTS:
- 1 package (6.75 ounces, or 191 g) rice vermicelli (mai fun)
- 1/2 cup (75 g) peanuts, minced (optional)
FOR THE DRESSING
- 1/2 cup (120 ml) soy sauce (use coconut aminos or *gluten-free soy sauce)
- 1/4 cup (60 ml) rice vinegar
- Juice and zest of 2 limes
- 2 cloves garlic, minced
- 2 teaspoons agave nectar
- 1 teaspoon tamarind paste (optional)
FOR THE SALAD
- 6 cups (330 g) chopped lettuce
- 6 cups (624 g) bean sprouts
- 3 medium cucumbers, peeled and chopped
- 3 medium carrots, grated (peeled if not organic)
- 1 cup (16 g) fresh cilantro, chopped
- 1 cup (40 g) basil, chopped
INSTRUCTIONS:
- Cook the rice vermicelli according to the package directions. Drain and run under cool water to stop the cooking process and cool the noodles.
- In a bowl or mason jar, combine the soy sauce (or coconut aminos), rice vinegar, lime juice and zest, minced garlic, agave nectar, and tamarind paste (if using). Mix well to combine and set aside.
- In a large bowl, assemble the salad by dividing the chopped lettuce among 6 bowls. Top each bowl equally with cooked rice vermicelli, bean sprouts, chopped cucumber, grated carrot, chopped cilantro, and chopped basil.
- Serve the salad with a small dish of dressing (about 1/4 cup [60 ml]) for each diner.
- Optional: Top the salads with minced peanuts for added crunch and flavor.
- Enjoy your refreshing rice vermicelli salad with the delicious dressing!
NUTRITIONAL INFORMATION:
PER 3-CUP (675 G) SERVING
- 674 calories; 3.7 g total fat; 0.6 g saturated fat; 11.8 g protein; 150.1 g carbohydrate; 7.1 g dietary fiber; 9.3 mg cholesterol.
