by Anitalectric
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Anitalectric's Notes:
Expand1/2 pound rice vermicelli noodles Ask a question about this ingredient
1/2 bunch asparagus, sliced thin on the diagonal Ask a question about this ingredient
1 cup cucumber, chopped Ask a question about this ingredient
1 cup carrot, julienned Ask a question about this ingredient
Dressing: Ask a question about this ingredient
1 small shallot, cut into thin strips Ask a question about this ingredient
1 lime, zest and juice Ask a question about this ingredient
1 lemon, zest (reserve juice for curry sauce) Ask a question about this ingredient
2 tablespoons soy sauce Ask a question about this ingredient
2 tablespoons rice vinegar Ask a question about this ingredient
1/2 teaspoon sesame oil Ask a question about this ingredient
1 teaspoon olive oil Ask a question about this ingredient
1/2 teaspoon black pepper Ask a question about this ingredient
2 handfuls cilantro, chopped Ask a question about this ingredient
Bring a pot of water to boil. Remove from heat and submerge the noodles in it for about 10 minutes to soften.
Ask a question about this stepMeanwhile, combine all dressing ingredients in a small bowl and set aside to macerate.
Ask a question about this stepIf necessary, cool noodles by running them under cold water. Drain and transfer to a salad bowl. Toss in the cucumber and carrot.
Ask a question about this stepTop with asparagus and dressing. Chill salad while you make the sauce.
Ask a question about this stepServe the salad cold, with sauce on the side and cilantro to garnish.
Ask a question about this step1/8 cup chopped ginger Ask a question about this ingredient
1 clove garlic, chopped Ask a question about this ingredient
1 lemon, juiced Ask a question about this ingredient
1/2 teaspoon Asian chili powder Ask a question about this ingredient
1/2 teaspoon coriander Ask a question about this ingredient
1/2 teaspoon cumin Ask a question about this ingredient
1/2 teaspoon turmeric Ask a question about this ingredient
1/4 teaspoon Chinese 5-spice (optional) Ask a question about this ingredient
1 tablespoon tamarind pulp Ask a question about this ingredient
3 sundried tomatoes, chopped Ask a question about this ingredient
1 cup coconut milk Ask a question about this ingredient
1/2 teaspoon salt, or to taste Ask a question about this ingredient
In a blender or food processor, pulse the ginger, garlic, lemon and spices to form a smooth paste. (NOTE: you can use 2 teaspoons Asian curry powder in place of the spices).
Ask a question about this stepAdd the tamarind, tomatoes and coconut milk and blend until smooth. Add a few teaspoons of water, if necessary, to make a pourable, hollandaise-like consistency. Season to taste.
Ask a question about this stepChill until ready to serve. Serve in a pourable cup or gravy boat so that your guests can help themselves to sauce.
Ask a question about this stepOh yum! This looks and sounds amazing. I love the inspiration - I could live on Laksa!
I can't wait to try this recipe after I go shopping. Looks great.
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
added over 2 years agoThank you!! xoxo
This is a delicious and satisfying salad! The spicy dressing is divine. A perfect blend of flavors and textures. I literally licked my bowl clean...after 3 helpings.
Merrill is a co-founder of food52.
How creative! And so colorful.