A Nutrient-Packed Delighful Spinach and Carrot Noodle Salad
I am Emily Roberts, I would love to tell you about the spinach and carrot noodle salad’s culinary pleasures and numerous health benefits. Rich in essential nutrients, the Delightful Spinach and Carrot Noodle Salad serves as both a treat and nourishment for wellbeing.
A Powerhouse of Vitamins and Minerals
Primarily, because of its main components of spinach and carrots, this salad is a vitamin and mineral powerhouse. Spinach, which is famous for its levels of Vitamin A, C and K that are high; build a good eyesight, great immunity and audio-bone health. Carrots have antioxidants, so do beta carotene they make skin glow, help to maintain a healthy heart as well as promoting digestion.
Sustained Energy with Gluten-Free Carbohydrates
In addition, vermicelli noodles also offer a continuously available source of energy that does not come with the usual feeling in the stomach after consuming conventional pasta dishes, that is based on gluten. And the salad’s taste is not only improved but some essential fatty acids are provided with a dress that consist of olive oil which helps your heart function well, sesame oil for marinating meats and fish among others including apple cider vinegar which is made from crushed apples or pears.
Embrace a Wholesome, Nutritious Lifestyle
Making this Spinach and Carrot Noodle Salad part of your cooking skills batch is not only feeding on delightful food but living wholesomely and nourishingly. Therefore, come with me as we enjoy each mouthful of this tasty invention, assured that feeding on it will enhance your general wellbeing.
Chef’s Notes– Spinach and Carrot Noodle Salad
- Rinse Thoroughly: Make sure to rinse the noodles and vegetables thoroughly with cold water after boiling. This stops the cooking process and prevents the noodles from becoming mushy.
- Properly Spin Dry: Use a salad spinner to remove excess water from the noodles and vegetables. This ensures the dressing adheres better and the salad remains crisp.
- Balance Flavors: Taste the dressing before mixing it with the salad. Adjust the sweetness, saltiness, and spiciness to your preference.
- Use Fresh Ingredients: Fresh spinach and carrots make a significant difference in flavor and texture. Ensure your vegetables are crisp and vibrant.
- Protein Pairings: This salad pairs wonderfully with grilled tofu, chicken, or shrimp for added protein.
- Additional Ingredients: Add sliced bell peppers, cucumbers, or radishes for extra crunch and color.
- Garnishes: Top the salad with toasted sesame seeds, crushed peanuts, or fresh cilantro for added flavor and visual appeal.
- Prep Ahead: You can prepare the dressing in advance and store it in the refrigerator for up to a week.
- Chill Before Serving: For a refreshing dish, chill the salad in the refrigerator for 30 minutes before serving.
- Customize Noodles: If you prefer a different texture, try using soba noodles or zoodles (zucchini noodles) instead of vermicelli.
Spinach and Carrot Noodle Salad
Dive into this vibrant Spinach and Carrot Noodle Salad! It’s a quick, healthy, and delicious dish that’s perfect for any meal. Packed with fresh veggies and a tangy dressing, this salad is a delightful mix of flavors and textures. Perfect for those busy weeknights or a light lunch, this recipe is sure to become a favorite in your kitchen. Get ready to impress with minimal effort!
4
servings5
minutes5
minutes150
kcal10
minutesKeep the screen of your device on
Ingredients
- Salad Ingredients
6 cups water
2 oz dry vermicelli noodles
8 oz fresh baby spinach leaves, rinsed and cut into 4-inch pieces
1 cup julienned carrots (about 3 oz)
- Dressing Ingredients
1 tablespoon extra virgin olive oil
1/2 teaspoon toasted sesame oil
3/4 teaspoon sea salt (optional)
1/2 teaspoon brown sugar
1 tablespoon tamari (or Coconut Aminos for soy-free)
2 tablespoons apple cider vinegar
1/2 tablespoon spicy chili oil (see note)
1/4 teaspoon wasabi paste
- Alternative Ingredients:
Noodles: Rice noodles can replace vermicelli noodles.
Spinach: Kale or Swiss chard can be used instead of spinach.
Soy Sauce: Tamari or Coconut Aminos for a gluten-free or soy-free option.
Sugar: Maple syrup or agave nectar can replace brown sugar.
Chili Oil: Sriracha or hot sauce can be used as an alternative.
Wasabi Oil: Horseradish can be used as a substitute.
Directions
- Boil Noodles – In a large saucepan, bring 6 cups of water to a rolling boil. Add the vermicelli noodles and reduce the heat to medium. Let them cook for about 2 minutes until they start to soften.
- Add Vegetables – Toss in the chopped spinach and julienned carrots into the saucepan with the noodles. Continue cooking for another minute until the noodles are fully tender and the vegetables are slightly wilted.
- Drain and Rinse – Using a fine mesh strainer, drain the noodle and vegetable mixture. Rinse under cold water to stop the cooking process and cool the ingredients.
- Remove Excess Water – Transfer the drained mixture to a salad spinner and spin thoroughly to remove any excess water.
- Prepare Dressing – In a small mixing bowl, whisk together the extra virgin olive oil, toasted sesame oil, sea salt (if using), brown sugar, tamari (or Coconut Aminos), apple cider vinegar, spicy chili oil, and wasabi paste until well combined.
- Combine and Serve – In a large mixing bowl, gently toss the cooled noodle and vegetable mixture with the prepared dressing until evenly coated. Voilà! Serve this Delighful Spinach and Carrot Noodle Salad immediately for the best flavor.
Equipment
- 4-quart saucepan with lid
- fine mesh strainer
- Salad Spinner
- Measuring Spoons and Cups
- large mixing bowl
- small mixing bowl
Nutrition Facts
- Calories: 150kcal
- Carbohydrates: 20g
- Protein: 3g
- Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 400mg
- Potassium: 300mg
- Fiber: 3g
- Sugar: 3g
- Vitamin A: 80IU
- Vitamin C: 30mg
- Calcium: 6mg
- Iron: 10mg
FAQ- Spinach and Carrot Noodle Salad
Can I make this salad ahead of time?
Yes, you can prepare the dressing and chop the vegetables ahead of time. However, mix the dressing with the salad just before serving to keep the ingredients fresh and crisp.
What can I substitute for vermicelli noodles?
You can use rice noodles, soba noodles, or even zoodles (zucchini noodles) as a substitute for vermicelli noodles.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad may lose some of its crispness, but it will still be flavorful.
Is this salad gluten-free?
Yes, as long as you use tamari or Coconut Aminos instead of regular soy sauce, the salad is gluten-free.
Can I make the salad less spicy?
Absolutely. Reduce or omit the spicy chili oil and wasabi paste to make the salad milder.
What other vegetables can I add to this salad?
You can add a variety of vegetables such as bell peppers, cucumbers, radishes, or even edamame for additional flavor and nutrition.
Can I use frozen spinach instead of fresh?
Fresh spinach is recommended for the best texture and flavor. If you must use frozen spinach, thaw it completely and squeeze out excess water before adding it to the salad.
