Vermicelli Cabbage Salad with Fried Cottage Cheese

On with 0 Comment
Vermicelli Cabbage Salad with Fried Cottage CheeseRice noodles and vermicelli are quite versatile when it comes to adding them to different kinds of recipes. Today's salad includes vermicelli and Chinese cabbage and both of them are topped them seasoned and fried cottage cheese. You can prepare several types of dressings for this salad. This salad goes well with stew or curried preparations accompanied with rice. You can also add purple spinach and spring onion in this salad to make it more crunchy and colorful. A sprinkle of lime juice and crushed rock salt can make it almost irresistible. The leftovers of this salad can be sautéed in soy sauce and apple vinegar to prepare a quick breakfast. You can also stuff this delicious salad in different types of corn tacos.

Vermicelli Cabbage Salad with Fried Cottage Cheese
Vermicelli Cabbage Salad with Fried Cottage Cheese

Crunchy vermicelli and cabbage salad

Make this tasty salad recipe consisting of lightly fried cottage cheese with vermicelli, cabbage and carrots which makes it a nutritious and wholesome entry.

Preparation Time: 30 minutes
Cooking time: 10 minutes
Servings: 4

  • 200 gm vermicelli
  • 250 gm Chinese cabbage (shredded)
  • 200 gm cottage cheese cubes
  • 100 gm carrots (sliced)
  • 1/2 tsp honey
  • 1/4 tsp apple vinegar
  • 1/4 tsp white pepper powder
  • 1 tsp lime juice
  • pinch of black sesame seeds
  • 5 tsp extra virgin olive oil
  • salt to taste


  1. Boil vermicelli in water for about 3 minutes and drain all the water. Keep aside.
  2. Take cottage cheese slices in a bowl and season them with honey, apple vinegar, white pepper powder and salt.
  3. Saute them for about 3 to 4 minutes and switch off the flame.
  4. Take a large salad bowl and add boiled vermicelli in it.
  5. Add cabbage and carrots and mix all of them with a wooden spatula.
  6. Add fried cottage cheese cubes when they're at room temperature.
  7. Season the salad with lime juice, 2 tsp extra virgin olive oil, black sesame seeds and salt.
  8. Refrigerate the salad for at least 10 minutes.
  9. Before serving once more toss it well in a bowl.
  10. Serve immediately with your main course dish.


Post a Comment