Chili-Crunch Broccoli, Shiitake and Chopped Vermicelli Salad

Name: Chili-Crunch Broccoli, Shiitake and Chopped Vermicelli Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
Ingredients: 1 medium head broccoli, cut into tiny bite sized pieces; 5 ounces shiitake mushrooms, thinly sliced (I used pre-sliced); 2 tbsp sesame seeds (I used half white seeds and half black); 1 tbsp onion granules; 1/2 tbsp red pepper flakes; 1/2 tbsp raw cane sugar; 1/2 tsp salt; 1 tbsp sesame oil; 1 1/2 tbsp avocado oil or light olive oil; 1 tbsp sesame oil; 1 tbsp avocado oil or light olive oil; 1 tbsp rice vinegar; 1 tbsp tamari soy sauce; 1 tbsp sugar; 1 tbsp grated ginger; 1 garlic clove, grated or finely minced; 1-2 tsp red pepper flakes; 2 1/2 ounces vermicelli rice noodles, cooked according to package and chopped into bite sized pieces; 1 cup fresh chopped cilantro; 1/2 cup chopped peanuts; 1 1/2 cups shredded purple cabbage; Extra sesame seeds; Chopped scallions; Extra chopped cilantro; Extra chopped peanuts

5 steps

Prep:15minCook:30min

Updated at: Thu, 17 Aug 2023 09:46:03 GMT

Ingredients

5 servings

Instructions

Step 1

Preheat oven to 400. Line a sheet pan with parchment paper and set aside.

Step 2

Combine sesame seeds, onion granules, pepper flakes, sugar and salt in a small bowl and mix. Add the broccoli and shiitake to the sheet pan with sesame oil, avocado oil, tamari soy sauce and the crunch mixture. Toss to combine and roast for 25-30 minutes, tossing a few times.

Step 3

Make the dressing. Add the sesame oil, avocado oil, rice vinegar, tamari soy sauce, sugar, ginger, garlic and red pepper flakes. Whisk to combine.

Step 4

Add the noodles, cabbage, cilantro and peanuts to a large bowl and toss. Add the dressing and toss again. Next, add the roasted veggies and toss.

Step 5

Top the salad with sesame seeds, scallions, cilantro and peanuts.