Brown Rice Vermicelli Salad With Ginger and Lime

Serves: 4
Takes: 20 mins

A light and refreshing raw salad. The lime and ginger dressing is the star of the show. Giving sweet and bold bursts of flavour as you crunch through this wonderful salad.

When To Eat

We recommend eating this recipe from March to May.


Name Amount
Red Cabbage 400 g
Carrot 2 Medium
Brown Rice Vermicelli Noodles 100 g
Coriander 25 g
Spring Onions 3 Large
Sesame Seeds 30 g


Name Amount
Fresh Ginger 40 g
Lime 2 Limes
Vegetable Oil 3 Tablespoons

This meal is around 93.29% less polluting than the average UK meal.

  • Eating this recipe will save around 2.74 KG CO2e per person.
  • That's equivalent to the emissions produced driving 22.64 KM in a modern car.


  1. First make the dressing. Peel and finely dice the ginger, place into a small bowl. Quarter the limes and scoop out the soft flesh, chop into small pieces and add to the ginger. Pour the vegetable oil over the ginger and lime, and season with salt and pepper. Then, using a the end of a rolling pin, or similar tool, lightly crush the ginger and lime. Leave for at least 5 minutes to sit.
  2. Halve the vermicelli noodles (this will ensure they are easier to mix with the salad later) and place in a pot of boiling water for no more than 2 minutes or until soft. Drain and allow to cool, add a little vegetable oil to the cooked noodles to stop them sticking.
  3. Finely slice the red cabbage lengthways and place into a large mixing bowl. Grate the two carrots into the bowl. Roughly chop the coriander and add to the carrots, reserving some for garnish. Slice the spring onion, using both the white and green parts of the vegetable, add to the rest of the vegetables along with the sesame seeds and toss well.
  4. Finally, add the vermicelli noodles to the bowl and combine. Pour over the dressing and finish with the remaining coriander.

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