Refreshing Allergen-Friendly Vermicelli Salad
This allergen-friendly vermicelli salad is a vibrant and refreshing dish that caters to those with dietary restrictions. Made with gluten-free rice vermicelli, fresh vegetables like crisp cucumbers, colorful bell peppers so if that sounds yummy then let me show you how to make it!
10/20/20241 min read
Today, I’m sharing one of my favorite allergen-friendly recipes that my family absolutely loves. It’s light, refreshing, and so simple to make. This dish features angel hair rice vermicelli, matchstick carrots, thinly sliced cucumber and bell peppers, and a burst of fresh cilantro. It’s a colorful, vibrant meal that’s free from common allergens like eggs, milk, soy, nuts, seafood, and wheat—perfect for anyone looking for a safe and delicious meal.
Ingredients:
• Angel hair rice vermicelli
• Matchstick carrots
• Thinly sliced cucumber
• Thinly sliced bell peppers
• Fresh cilantro, chopped
Sun Butter Dressing:
• 1/4 cup Sun butter
• 4-6 cloves garlic, minced
• 2 tablespoons coconut aminos
• Filtered water - to thin out the dressing
• Crushed red pepper
• Dash of salt
Instructions:
1. Prepare the Vermicelli: Cook the rice vermicelli according to package instructions, drain, and set aside.
2. Slice and Dice: Prep your vegetables—slice the cucumber and bell peppers thinly, and have the matchstick carrots ready. Chop a handful of fresh cilantro for that extra brightness.
3. Make the Dressing: In a bowl, combine 1/4 cup of Sun butter, 4-6 cloves of minced garlic, and 2 tablespoons of coconut aminos, adjusting to your taste. Add a dash of salt and thin with filtered water until it reaches your desired consistency. If you like a bit of heat like I do, add crushed red pepper to give it that chili oil-like kick.
4. Toss It All Together: In a large bowl, toss the cooked vermicelli, vegetables, and cilantro with the dressing until everything is well coated.
5. Serve & Enjoy: Serve immediately for a light and refreshing brunch or pack it in a cooler for an on-the-go meal.
