Tag Archives: Vermicelli

Asian Salad with Watermelon and Vermicelli

Asian Salad with Cocktail

Happy 2013! I hope everyone had an amazing New Years. I wanted to start 2013 off with something bold and fresh and full of different flavors. So I came up with this very satisfying rustic Asian inspired salad. Using fresh watermelon, herbs, and  crunchy romaine lettuce, this salad is the perfect dish to make for a quick meal or a dinner party. It’s like a rainbow on a platter. One of my New Years resolutions is to cook with as much color as I can and this salad is the perfect start to that goal!

2013 is about new beginnings, letting the past go and finding what makes you happy. For me that means getting healthy and making sure I eat the best foods I can and cook with the most delicious of ingredients. Be adventurous this year and combine flavors to see what you can come up with, I really did this when making the dressing for this salad, I added different spices I don’t usually cook with.  LIVE YOUR LIFE THE BEST WAY YOU CAN THIS YEAR!

Here we go, first recipe of this year!

Ingredients For Salad:


2 Romaine Lettuce Hearts – Chopped

1/2 Cup Vermicelli Noodles – Cooked

1/2 of One Small Watermelon – Cut in Cubes

1 Carrot – Grated

8 Radishes – Chopped in Quarters

1/4 Cup Cilantro

1/4 Cup Mint – Bruised

5 Green Onions – Diced

2 Shallots


Ingredients for Dressing:

1 Tablespoon Extra Virgin Olive Oil

1 Lime – Juiced

1/2 Tablespoon Ground Ginger

2 Pinches of Ground Horseradish

5 Cloves of Garlic – Minced

1 Tablespoon Fresh Mint Leaves

Salt and Pepper to Taste


Start by getting your water kettle boiling and place your Vermicelli noodles in a large Pyrex bowl, add boiling water and let stand for 4 minutes and drain. Wash your Romaine lettuce and chop length wise so you have lettuce strips, then shred your carrot using a cheese grater. Wash and cut your Radishes into quarters. Chop your Green Onions and Shallots. On a large platter (you can use a bowl, but I think a platter is much nicer) place all of your ingredients and then garnish with your Mint and Cilantro. Top with cubed Watermelon.

To make the dressing combine Olive Oil, the juice of one Lime, Garlic, Mint, Horseradish, and Ginger in a blender or smoothie maker. Drizzle over top of salad and mix together and serve. Serves 4-6 people. 

Asian Salad

This Salad would also be amazing with a protein like chicken or shrimp.

Like I said before, I really want to strive this year to cook with a lot of color and make innovative dishes that are new and exciting. I know that making a salad isn’t really the most innovate of dishes to make but I love making and eating salads that are new and put a mixed greens to shame. It is so easy to get creative and eat well. By starting to add a fruit to a salad, it makes it more refreshing and exciting.

Asian Salad

I wish everyone a Happy and Healthy New Year and I am so grateful to all of my readers and can’t wait to share all that The Desperate Cook has to offer in 2013.


-Matthew {Season to Taste}

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