This Vegan Vietnamese Rice Noodle Salad is healthy, gluten-free and refreshing thanks to a zingy grapefruit dressing.
Slice the onion. Peel the carrot and cut into slices. Wash cucumber and cut into strips. Alternatively, you can spiralize carrot and cucumber using a vegetable spiralizer. Supreme the grapefruit and squeeze out the grapefruit core over the filets to not waste the juice.
Heat the refined coconut oil in a pan on medium-high heat until it reaches about 170 C (338 F) and fry the onion rings in 2 portions to not crowd the pan. Fry until crispy, then place on a kitchen paper-lined plate.
Bring about 1 l of water to a boil and prepare the noodles by soaking them in hot water as described in the post. As soon as they are cooked, rinse with cold water to stop the cooking process and toss with some sesame oil.
Peel and mince garlic. Halve chili and deseed. Mince the chili finely. Add both to a small bowl and add soy sauce, a pinch of salt and 2 tsp of coconut sugar or maple syrup. Halve the lime and add the juice to the bow along with the avocado oil. If using coconut sugar, stir well until the coconut sugar has dissolved.
Chop the cilantro and peanuts and add to the noodles along with all other ingredients. Add grapefruit filets WITH all the juice. Toss and serve topped with fried onions.