Vegan lovers, it’s been a long time since I last made a salad, so today I’m trying to make something a little different from the usual. This dish is inspired by papaya salad, also known as somtam. Since the original is not vegan, I had to adapt the recipe to make this version different. I didn’t include papaya here; instead, I substituted it with other vegetables. It might be quite different from the traditional version, but I think this is a budget-friendly vegan alternative.
In my opinion, rice noodle salad has a truly unique flavor. Its beautiful colors contrast with the variety of ingredients, which I’m sure many people will love. In Indonesia, Thai-style papaya salad—tossed with rice noodles and topped with various fresh seafood—was all the rage a while back. But this time it’s different—the salad is 100% vegan, and it’s sure to taste incredibly fresh and appeal even to those whose palates aren’t yet accustomed to salads.
To round out the salad, I’ve added plant-based protein from white tofu that I briefly fried in a little oil—this makes the salad even more complete and, of course, even more delicious.
Curious about the preparation steps? Let’s check out the recipe below.
1 block of white tofu
1 sheet of rice vermicelli
3 bird’s eye chilies
1 tomato
1 cucumber
3 cabbage leaves
1 shallot
2 cloves of garlic
1 lime
¼ teaspoon mushroom broth
½ teaspoon salt
Cut the tofu into long, thin strips, then cook them in a little oil until they turn a light golden brown.
Next, boil the rice vermicelli in enough water until tender, then drain and set aside.
Chop all the cabbage and cucumber; if you have carrots, feel free to add them. Cut the tomatoes into several pieces as well.
Finely chop the red onion, garlic, and red chili peppers, then add them to a food processor.
Add the lime juice, then season with salt and mushroom broth. Everything is now ready to be combined.
The result is absolutely beautiful—I really love this salad. I poured all the seasonings over the salad, and then it was time to enjoy it. I mixed everything together—and let me tell you, it was absolutely perfect. Spicy and savory, with the natural sweetness of the vegetables—it all came together perfectly. The aroma is so fragrant; I love the taste and this fresh scent—it made me forget that this was just a salad; it really is that delicious.
It turns out to be really delicious, too—even though it’s fried in just a little oil, everything cooked evenly. I’m sure this will be a great idea for breakfast; after all, it’s very healthy, isn’t it? Maybe tomorrow I’ll add some carrots to make the flavor even richer.
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Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will share some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!.
Find some of my other recipes below!
Steamed Green Bean Cake for Birthday Celebration
Dragon Fruit Stuffed Cassava Balls
Classic Corn Vermicelli Putu with Aren Sugar Sauce
Coconut Milk Sticky Dragon Fruit Balls
