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Vietnamese Vegetable and Noodle Salad with Salmon

This is a great dish for nourishing your body. You can easily omit the salmon to make it a healthy and deliscious Vegan meal.

Course Main Course, Salad
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 6
Author Leandra Witchwood

Ingredients

Dressing

  • 3 shallots Diced
  • 3 Jalapeno Peppers Diced
  • 1 T sesame seed oil
  • 2 T tamari or sy sauce
  • 2 T honey or maple syrup
  • Salt & Pepper to taste

For the Salmon

  • 3 shallots Diced
  • 1 T sesame seed oil
  • 2 T tamari or soy sauce
  • 2 T hone or maple syrup
  • Salt & Pepper to taste
  • 1 T olive oil

The Salad

  • 1 package Rice or Bean Noodles Black rice noodles, plain rice noodles or black bean noodles are great options.
  • 1 carrot julienne cut
  • 1 red bell pepper julienne cut
  • 1/4 purple cabbage sliced very thin
  • 1/4 C basil leaves sliced very thin, chiffande
  • 1/4 C cilantro leaves chopped
  • 1 C lettuce chopped
  • 1 zucchini shaved
  • 1-2 C sprouts
  • salt & pepper to taste

Instructions

  1. Prepare the dressing, whisk​ together the ingredients, ​season,​ and ​set aside​.

    Cook​ your noodles by following the packet instructions. Drizzle with a little extra sesame oil and place in the fridge.

    Next mix together the ingredients for the salmon marinade and pour over the salmon. Place in the fridge for at least an hour. After an hour heat a cast-iron skillet or your grill to medium heat. Add your salmon and cook to desired doneness.

    While your salmon cooks you can chop and prepare your salad ingredients. Add each ingredient to a large bowl with the cooked noodles, Drizzle​ with the dressing, add the salad ingredients - ​toss​ to combine.

    Plate with your salmon and enjoy!