Mason Jar Vermicelli Salad
Created By SUNSET®
Serves
1Mason Jar Vermicelli SaladServes 1
Prep Mins
1515 Mins 15 Mins 30 Mins
Total Mins
15
Ingredients
- 2 Tbsp Sesame oil
- 3 Tbsp of your favourite Chili Oil (we used Lao Gan Ma)
- 1 Scallion, thinly sliced
- 5-6 SUNSET® Qukes™, thinly sliced
- 4-5 SUNSET® Wild Wonders® mini peppers, thinly sliced
- 10-12 SUNSET® Sprinkles® tomatoes, halved
- 2 Tbsp cilantro, roughly chopped
- Juice and Zest from one lime
- 1.5 Cups Rice Vermicelli, cooked and cooled
- Salt to taste
- Optional: Kewpie Mayo and Pickled Vegetables for topping
Directions
- Boil Vermicelli in salted water to taste. Cool fully, and toss in neutral oil to avoid clumping.
- Begin by layering sesame oil, chili oil, and lime juice & zest on the bottom of mason jar
- Layer cooked noodles
- Top with veggies of choice, including SUNSET® Qukes™, Wild Wonders® mini peppers, and Sprinkles® tomatoes
- Top with Cilantro and Scallion
- To serve as a salad: Shake it up exactly how it is and serve as a quick and easy salad
- To serve as a soup: Pour hot water over top, allow to steep for 2-3 minutes before serving as a healthy and hearty soup
Share this recipe
More recipes to inspire you
Bursting with WOW.
Take me to the berries
These better-than-chocolate treats are
meant to be savored, but good luck with that.
Crunchy cukes.
Take me to the cucumbers
Juicy, refreshing, and available in a few different sizes, these are definitely not your everyday cucumbers.
Tomatoes, please.
Take me to the tomatoes
From kid-friendly snacking ones to the kind that will transform your salad, we’ve got an irresistible tomato for every kind of taste.
Peppers for all.
Take me to the peppers.
Sweet, spicy, not-so-spicy and always colorful, our peppers like to keep things interesting. And with names like KABOOM!™ and SHAZAM!™, they’re pretty magical, too.
Certified delicious.
Take me to the organic produce
Not just colorful, delicious and amazing, but certified organic, too.