Rice Noodle Salad with Cucumber and Poppy Seeds
A fresh and vibrant gluten-free and vegan recipe full of great textures and flavors.
Yield: 6 people
Materials
- 4 tbsp apple cider vinegar
- 1/4 cup sugar granulated
- 1 small red onion finely sliced
- 2 inch piece fresh ginger peeled and julienned
- 150 grams flat rice noodles
- 3 tbsp olive oil
- 1 medium tart apple, such as granny smith or opal sliced into thin slices
- 3 persian cucumbers unpeeled and julienned
- 2 red chilies deseeded and julienned
- 1/2 cup mint leaves roughly chopped
- 1/4 cup tarragon leaves roughly chopped
- 1 tbsp poppy seeds plus extra for garnish
- salt (to taste)
Instructions
- Place red onion in a strainer and rinse under cool water for a couple of minutes. This will help remove some of the onion's strong bite. In a medium bowl, whisk together the vinegar and sugar until dissolved. Add the onions and ginger and stir to combine. Leave to pickle for 30 minutes.
- Place rice noodles in a large bowl. Cover with boiling water and soak for about 12-15 minutes. Test for doneness early on to avoid overcooking the noodles. Drain, rinse briefly with cool water, drain again. Toss with 1 tablespoon of olive oil.
- Add all the vegetables and apple to the rice noodles. Add the pickled onions and ginger, as well as the vinegar mixture, along with 2 tablespoons olive oil and salt (to taste). Toss well and serve immediately, garnishing with extra poppy seeds if desired.
Notes
Recipe Substitutions
-thai basil or cilantro would be a great substitute for the tarragon.
-tofu (for vegetarians), shrimp or chicken (for non-vegetarians) would be nice if extra protein is desired.
-garnish with lime juice and sambal chili sauce to add a little extra acidity and heat.
Adapted from Ottolenghi Simple by Yotam Ottolenghi.
Published 2018 by Ebury Press/Penguin Random House UK.
Purchase the UK version here.
Purchase the North American version here.