This easy cold vermicelli noodle salad is tossed with crisp summer vegetables and a creamy tahini sauce for a refreshing meal ready in just 20 minutes or less. Instant rice noodles eliminate the need to cook while shelled edamame adds a touch of protein to this vegan and gluten free summer meal.
Cold Vermicelli Salad with Tahini Sauce — a No-Cook 20-Minute Meal for Hot Summer Days!
We’ve officially entered the “it’s too hot to turn on the oven” portion of the year and honestly I’m never ready for it! This cold vermicelli noodle salad with tahini sauce is exactly the kind of meal I crave on hot summer days. Light yet satisfying, it combines tender rice vermicelli noodles with crisp summer vegetables, aromatic herbs, and a creamy tahini dressing for a refreshing dish that’s packed with flavor.
Though you do have to soak the rice noodles in boiling water, I consider this a no-cook recipe. Best of all, this easy summer recipe comes together in just 20 minutes, making it perfect for busy weeknights, easy lunches, or meal prep! Whether you’re looking for a healthy vegan dinner or a fresh summer salad to bring to a gathering, this cold noodle salad will definitely become a warm-weather favorite.
An Easy Tahini Sauce That’s Ready in Just 5 Minutes with a Whisk
I really wanted to keep things easy for the sauce which means avoiding washing my blender and having to measure out 15 different ingredients. The nutty tahini sauce requires just 6 different ingredients that are simply whisked together in a bowl: tahini, hoisin, tamari, sriracha, ground ginger, and lime juice. If the sauce seems to thick, you can whisk in a little water to thin it out.
If you’re allergic to sesame seeds or don’t like the taste of tahini, cashew butter and peanut butter both make delicious swaps! Since these are typically thicker than tahini, you’ll most likely need to add some water to help thin out the sauce so you can easily toss the noodles.
Fresh and Crisp Summer Veggies and Herbs
The thing that makes this easy no-cook summer meal super refreshing and satisfying is all of the fresh and crisp summer veggies! Colorful sweet peppers, cucumbers, and carrots are tossed with the noodles along with thinly sliced scallions, mint, and cilantro. In my opinion, the mint is non-negotiable because it pairs so incredibly well with the veggies and lends a great refreshing flavor that is so welcome on hot days.
Tips for Avoiding Clumpy Vermicelli Noodles
If you’ve ever used instant vermicelli noodles, you know how easily they turn into one giant clump of noodles! Once you rinse them under cool water, I highly recommend going in with clean kitchen scissors and cutting the noodles into more manageable bite-sized strands. This makes them easier to eat and easier to toss with the sauce and veggies.
Once you cut up the noodles, go ahead and toss them with some of the sauce. This helps keep them from sticking together while you finish prepping the veggies. I like to do this with two large forks because it makes it easier to toss and separate the noodles.
For the veggies, I prefer to do thin, longer slices on the peppers and cucumber because they incorporate a little easier into the noodles. And, I like to shred the carrot because it mixes in easier. If you don’t feel like shredding the carrot yourself, swap in pre-shredded carrots from the store!
More No-Cook or Minimal-Cook Meals for Summer
For a no-cook meal that’s ready in just 15 minutes and packed with summer produce, try these Mediterranean lentil salad wraps. A can of lentils ensures these wraps come together super quick! Ready in just 20 minutes, this no-cook taco salad with walnut taco “meat” paired with a creamy cilantro sauce is super satisfying while still being light and refreshing. Pasta salads are my favorite thing to meal prep during the summer and this high protein caprese pasta salad is a new favorite. It has 30 grams of protein per serving and is ready in just 20 minutes!
20-Minute Cold Vermicelli Salad with Tahini Sauce
- Total Time: 20 minutes
- Yield: 2 1x
- Diet: Gluten-Free, Vegan
Description
This easy cold vermicelli noodle salad is tossed with crisp summer vegetables and a creamy tahini sauce for a refreshing meal ready in just 20 minutes or less. Instant rice noodles eliminate the need to cook while shelled edamame adds a touch of protein to this vegan and gluten free summer meal.
Ingredients
for the tahini sauce
- 1/4 cup tahini
- 2 1/2 tablespoons hoisin sauce
- 2 tablespoons tamari
- 2 teaspoons sriracha
- 2 tablespoon lime juice, freshly squeezed
- 1/4 teaspoon ground ginger
- Water, as needed to thin
for the vermicelli salad
- 4 ounces instant vermicelli rice noodles
- 2/3 cup shelled edamame, frozen or fresh
- 2 mini cucumbers, halved then thinly sliced on the bias
- 1 medium/large carrot, shredded
- 4 ounces mini sweet peppers, seeds removed then thinly sliced
- 1/4 cup roasted cashews, chopped
- 2 scallions, thinly sliced
- 1/4 cup cilantro, chopped
- 1/4 cup mint, chopped
- Roasted sesame seeds, optional
- 1 medium lime, cut into wedges, optional
Instructions
Whisk together all of the dressing ingredients except for the water until smooth. Keep in mind that the sauce will be on the saltier side since it will be seasoning both the noodles and veggies. If you want it saltier, add more tamari. If you want it spicier, add more sriracha. If the sauce seems to thick, add a splash of water at a time, whisking to combine.
Prepare the noodles according to the package instructions. For the ones I use, the noodles are covered in boiling water then left to sit for 3 minutes. If your edamame is frozen, soak it in the boiling water along with the noodles. Drain, the noodles then rinse them under cool water until cool to the touch. Use clean kitchen scissors to cut the noodles into bite-sized strands/pieces.
Add the noodles and edamame to a large bowl and toss with half of the dressing using two large forks. Once the noodles are evenly coated in the dressing, add the sliced cucumbers, shredded carrot, sliced sweet peppers, chopped cashews, sliced scallions, chopped cilantro, chopped mint, and sesame seeds if using. Toss well using the two large forks then taste and add more dressing to taste.
Garnish each serving with scallions and sesame seeds if you like and serve with lime wedges on the side.
Store leftovers in the fridge and enjoy within 2-3 days for the best flavor and texture.
Notes
- In order to avoid having to cook, look for instant vermicelli rice noodles or any instant rice noodles that simply require a soak in boiling water. I like to use the MAMA brand instant vermicelli noodles (not-sponsored) as they’re gluten-free and always stocked at the Whole Foods by me.
- If you have a sesame allergy, feel free to use cashew butter, peanut butter, or sunflower seed butter in place of the tahini. Since these are all typically thicker than tahini, you’ll most likely need to thin the sauce down a bit with some water.
- I love using mini sweet peppers because they’re easy to find in the summer and in my opinion, tastier than bell peppers. If you only have access to bell peppers, use 1 large or 2 smaller red, orange, or yellow bell peppers in place of the mini sweet peppers.
- If you don’t like the taste of cilantro, you can double up on the mint or swap in an equal amount of Thai basil or Italian basil.
- This recipe yields 2 large entree/main dish sized portions or 3 smaller portions if you’re pairing the salad with something else for your meal.
- Prep Time: 20 minutes
- Category: Dinner, Lunch
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