All things green salad
Crunchy, fresh green vegetables on a bed of rice/mung vermicelli with soy-sesame dressing is a satisfying salad which is totally customizable.
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As the name goes, this salad is about all things green. I have used beans, snap peas, edamame, broccoli and pea sprouts as that is what I had in my fridge but this salad is extremely versatile and absolutely customizable. Let me throw you some ideas your way:
- Baby spinach
- Any microgreens
- Green chilies used for pickling – I would recommend roasting them to enhance the flavour
- Cucumber
- Green peas – blanched
- Any salad greens
- Green apple
- Avocado
- Green onions
- Lettuce
It is flavourful and with the addition of rice or mung vermicelli, it makes a satisfying meal. 
I like to dress this salad with my soy-sesame dressing giving it an Asian twist. However, you could use any vinaigrette of your choice or make your own dressing! In fact, I made a similar salad as a part of the story on my Facebook and Instagram profile and have saved it under ‘Salad’ in my Instagram account for future references.
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Recipe Card
All things green salad
Recipe Rating
AUTHOR
Hema B Kathrani
CUISINE
International
PREP TIME
10 mins
COOK TIME
10 mins
SERVINGS
serves 2
Author: Hema B Kathrani | Cuisine: International | Category: Healthy Options
Prep Time: 10 mins | Cook Time: 10 mins | Servings: serves 2
Crunchy, fresh green vegetables on a bed of rice/mung vermicelli with soy-sesame dressing is a satisfying salad which is totally customizable.
Ingredients
- 1 bundle mung/rice vermicelli noodles
- Greens: *substitutions in the notes
- 1 cucumber julienned
- 15-20 beans cut in quarters
- 1 pack snap peas cut in half
- ½ cup edamame beans
- Handful of pea sprouts/microgreens
- Sesame soy dressing:
- ½ tsp sesame oil
- 2 tsp soy sauce
- 1 garlic grated
- 2 tbsp honey
- 1 ½ tbsp lemon juice
- 2 tbsp roasted sesame seeds
- 1 tsp sriracha/chili sauce/red chili flakes
- Salt and pepper to taste
Method
- Soak the vermicelli noodles in boiling salted water and cover it for 10 minutes or cook as instructed on the packet.
- Drain and keep it aside.
- Prepare the greens:
- In the meantime, in another pot with boiling water, put the beans and blanch for 3-5 minutes.
- Drain and place the beans in ice cold water to stop further cooking.
- Remove and keep it aside to dry.
- In the same boiling water, put snap peas and repeat the blanching, draining, drying process.
- Lastly, put the edamame beans cook for 3 minutes. Drain and let it dry.
- Prepare the dressing:
- In a bowl, mix all the ingredients except sesame seeds.
- Check for seasoning and adjust
- Add sesame seeds and combine.
- To serve, in a bowl, put the vermicelli noodles in the center.
- Arrange all the greens over it and then place pea sprouts on the top.
- Drizzle the salad with the dressing when ready to eat. Mix and enjoy.
Notes
- The blanching time varies on how fresh and tender the vegetables are. To test, remove one from the water and check for the crunch. If it is tender-crisp to bite, it is done.
- Dressing can be made 2-3 days in advance and kept in the fridge.
- I made a similar salad as a part of the story on my Facebook and Instagram profile (acookwithin) and have saved it under ‘Salad’ in my Instagram account for future references.
- This salad is highly customisable. Any other green vegetable of your choice will work here. Some examples: Baby spinach leaves, lettuce, green apple, avocado, green peas, capsicum, green grapes, zucchini etc will work here.
- If you cannot find pea sprouts/microgreens, you can substitute it with herbs like coriander or mint.
Did you make this recipe? Follow me on Instagram handle @acookwithin or @acookwithin on Facebook.
www.acookwithin.com
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Let me know how this recipe turned out for you by writing to me in the comments below. And if you take a picture, please tag me on my instagram handle @acookwithin 
to share your creation😊 It would make my day!
2 thoughts on “All things green salad”
Amazing combination of greenies
Thank you! I am glad you liked the recipe 🙂