Shredded Apple and Watercress Salad with Mint and Vermicelli Noodles

A light and refreshing Asian-inspired salad with crisp apples, peppery watercress, delicate vermicelli noodles, and a fragrant mint dressing. Perfect for a light lunch or side dish.

Prep Time

20 minutes

Total Time

30 minutes

Calories

295 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.16/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Snack•Salad•Side Dish

Cuisine:

Asian

Dietary:

Gluten-Free•Dairy-Free

Mood:

Healthy

Ingredients

Servings

4ozVermicelli Noodles(Thin rice noodles, can substitute glass noodles)

£0.65

4cupsWatercress(Roughly chopped, can substitute arugula or baby spinach)

£1.20

2mediumApple(Gala, Fuji, or Honeycrisp, shredded or julienned)

£0.80

1mediumCarrot(Shredded or julienned)

£0.15

0.3cupFresh Mint(Chopped)

£0.75

3tablespoonsRice Vinegar

£0.20

2tablespoonsSoy Sauce (or Tamari)(Use Tamari for gluten-free)

£0.15

1tablespoonSesame Oil

£0.25

1tablespoonHoney (or Maple Syrup)(Adjust to taste, use maple syrup for vegan option)

£0.20

1teaspoonGinger(Grated fresh ginger)

£0.10

0.3teaspoonRed Pepper Flakes(Optional, adjust to taste)

£0.05

1tablespoonSesame Seeds(Toasted, for garnish)

£0.15

Total Cost

£4.65

£1.16 per serving

Instructions

1.
Cook the vermicelli noodles according to package directions. Drain and rinse with cold water. Set aside to cool.
2.
In a large bowl, combine the cooked vermicelli noodles, watercress, shredded apple, and shredded carrot.
3.
In a small bowl, whisk together the rice vinegar, soy sauce (or tamari), sesame oil, honey (or maple syrup), grated ginger, and red pepper flakes (if using).
4.
Pour the dressing over the salad and toss gently to combine.
5.
Stir in the chopped fresh mint.
6.
Garnish with toasted sesame seeds and serve immediately or chill for later.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (230g)

295 kcal / 1234 kJ

Carbs

46g

18% of RDA

Fat

10g

14% of RDA

Protein

16% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

18 g

20% of RDA

Sodium

550 mg

24% of RDA

Saturated Fat

1.5 g

8% of RDA

Chef's Tips

To prevent the apple from browning, toss it with a squeeze of lemon juice before adding it to the salad.

For extra protein, add some grilled tofu, edamame, or chickpeas to the salad.

The dressing can be made ahead of time and stored in the refrigerator for up to 3 days.

Adjust the amount of red pepper flakes to your spice preference.

Cooking Equipment

Large Bowl

Small Bowl

Pot

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...

Shredded Apple and Watercress Salad with Mint and Vermicelli Noodles

Ingredients

Instructions