Cold Sweet Potato Vermicelli Salad

Introduction

Sweet potato vermicelli is boiled until soft, rinsed under cold water, and tossed with shredded cucumber and carrot in a dressing of minced garlic, black vinegar, and chili oil — tangy, spicy, and silky all at once. It's a common appetizer on many family tables during the summer. The vermicelli itself is fairly neutral in flavor, but it readily soaks up the dressing, so every bite ends up well-seasoned. It's quick and easy to make, and it shows up often as part of a cold dish spread at gatherings.

Nutrition Highlights

• Sweet potato vermicelli is mainly a source of carbohydrates, with a silky texture that's easy to digest
• Shredded cucumber and carrot add moisture, vitamins, and dietary fiber, rounding out the dish nutritionally
• The garlic and chili oil bring a pungent, mildly spicy kick that stimulates the appetite, especially welcome in summer
• The dish is quick and simple to make, and pairs well with almost anything on a cold dish platter

Tips

• Don't overcook the vermicelli — pull it out as soon as it turns soft and rinse it under cold water right away, so the strands don't clump or turn mushy
• After rinsing, it helps to snip the vermicelli into shorter lengths with scissors for easier eating and better flavor absorption
• The dish tastes best tossed and eaten right away — if left to sit, the vermicelli absorbs the liquid and loses its firm, silky texture