This week, I wanted to change up the flavor profiles. I love the idea of putting a lot of different textures in a salad–plain lettuce gets boring, after all. Recently, I was inspired by pho–Vietnamese soup featuring rice noodles. So what happens when you turn soup into a salad? Check out my two step recipe for Faux Pho Salad–as delicious as it is fun to say.
Faux Pho Salad
Prep time: 8 min| Serves: 2
2 cups romaine lettuce, shredded
1 cup vermicelli rice noodles, cooked
¼ cup orange bell pepper, sliced
¼ cup candied ginger, diced
1 tablespoon toasted sesame seeds
for dressing:
1 tablespoon peanut butter
¼ cup rice vinegar
½ extra virgin olive oil
2 tablespoons tamari sauce or soy sauce
¼ cup fresh orange juice
1 teaspoon Colman’s mustard powder
¼ teaspoon crushed red chili
1 teaspoon dry basil
sea salt
Step one – Dressing: In a small bowl or teacup, combine dressing ingredients and mix well with a whisk.
Step two the plating: On a dinner size plate, lay out a bed of lettuce. Top with noodles and veggies. Garnish with toasted nori.
Enjoy!
