Japanese Vermicelli Salad (Harusame Salad)
Japanese Vermicelli Salad is a refreshing summery salad with julienned ham, cucumber, carrot and wakame seaweed. It is simple and fast to make. It can also be a main dish just like noodles!If you are a vegetarian, omit ham or replace it with other vegetables.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 40g harusame ((or mung bean vermicelli, note 1))
- 30g carrot (, julienned)
- 50g cucumber (, julienned)
- ¼ tsp salt
- 30g sliced ham (, julienned (note 2))
- 20g wakame seaweed ((note 3))
- 2.5 tbsp vinegar
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp sesame oil
- Roasted white sesame seeds
Instructions
- 1
Combine the Dressing ingredients in a bowl or a jar and mix well until sugar dissolves.
- 2
Sprinkle salt over julienned carrot and cucumber in a bowl, mix and leave for 5 minutes. Squeeze water out and place them in a mixing bowl.
- 3
Soak harusame in boiling water for 3 minutes or as per the packet instructions. Drain and rinse under cold water. If vermicelli noodles are very long, bunch them together and cut them into 2-3 short strands (= easier to pick them up with chopsticks).
- 4
Add vermicelli, ham and wakame seaweed to the mixing bowl and mix them gently ensuring that all ingredients are mixed well.
- 5
Toss through the dressing, transfer the salad to a serving plate/bowl and sprinkle roasted sesame seeds over the salad if using.