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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
Level
Easy
Yields
4 servings
Cost
£1.16
Cuisine:
Dietary:
Mood:
Ingredients
Servings
4
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
The Method
- 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.
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My Notes
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Nutrition Information
Nutrition per serving (230g)
295 kcal / 1234 kJ
Carbs
46g
18% of RDA
Fat
10g
14% of RDA
Protein
8g
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.
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