This Broccoli Bean Thread Vermicelli Salad with Hoisin Dressing makes a delicious light lunch, perfect on a hot day when you don’t want to spend too much time in the kitchen but still would like a healthy satisfying meal.
Broccoli is a very popular vegetable though it can be tricky to prepare successfully. This is because if it’s cooked for too long (even a minute too long) it loses its sweetness, crunch and vibrant green colour. That’s why it’s important to cook the florets for a few minutes only (I cooked mine for about 3 minutes). The stalk is delicious eaten raw and makes a super healthy snack – just remove the tough outer skin, cut into sticks and enjoy!
Bean thread vermicelli is a quick and convenient gluten free ingredient (it can be made using a variety of ingredients so check the packaging to ensure it’s gluten free), which can be used in both hot and cold dishes. Another plus of this ingredient is that it doesn’t need to be cooked, only soaked in hot water (see the packaging instructions and read my Instructions below).
Because this is essentially a 2-ingredient dish there is a variety of topping ingredients that you can use in this salad. A fresh herb is a must and either coriander (cilantro),Thai basil or lemon balm will do. I also used cashew nuts and sesame seeds (both white and black) for some crunch, but you could swap cashews for peanuts if you like (toast them lightly first). Spring onions is another popular ingredient in Asian dishes so it’s a good idea to finish off this salad with a scatter of finely chopped spring onions.
I served my Broccoli Bean Thread Vermicelli Salad with Hoisin Dressing in a large bowl that was also quite shallow (here you can find a selection of such bowls), which allowed me to scatter the toppings generously and create a beautiful salad!
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I am bringing this recipe to #CookBlogShare, hosted this week by Kirsty at Hijacked by Twins.
Yields 4 portions
15 minPrep Time
15 minTotal Time
- 1 large broccoli (florets only), large florets chopped into smaller pieces
- 2 portions thread bean vermicelli (approx. 100 g)
- For the dressing:
- 4.5 tablespoons Hoisin Sauce (gluten free available)
- 3 tablespoons vegetable oil (I used rapeseed)
- 3.5 tablespoons lemon juice
- 1.5 teaspoon sesame oil
- 1.5 teaspoon freshly grated ginger
- 1 teaspoon freshly grated garlic
- 1/2 chilli pepper (with or without the seeds), finely chopped
- Sea salt and pepper to taste (optional)
- For the topping:
- Fresh herb of your choice (coriander, lemon balm or Thai basil)
- 2 spring onions, finely chopped
- 1/2 cup toasted cashew nuts
- 3 tablespoons sesame seeds (white and/or black)
- Soak the vermicelli in freshly boiled hot water as per packaging instructions (I soaked mine for about 5 minutes), drain and rinse under cold water. Set aside.
- Steam or boil the broccoli in a small amount of water for a few minutes until tender but still retaining some crunch and vibrant green colour (don't overcook the florets). Transfer into a bowl and set aside to cool.
- Combine all the dressing ingredients and stir thoroughly.
- In a large bowl combine the vermicelli (chop it up a little first if you like) and the broccoli, pour in the dressing and stir thoroughly. Season with salt and pepper (optional). Add the toppings and enjoy!