If there’s one thing I love about being a foodie, it’s the thrill of discovering and experimenting with different types of cuisine. One such discovery that I’ve fallen head over heels for is the Vermicelli Salad. Originally hailing from the vibrant and diverse culinary landscape of Southeast Asia, this salad has become a beloved staple in many households worldwide. And why wouldn’t it be? It’s light, tangy, and packed with a variety of textures and flavors. What I particularly love about this salad is its versatility. It’s a fantastic option for potlucks, picnics, and even as a quick and easy lunch option. The best part? You can prepare it the night before! With ingredients like vermicelli noodles, black olives, green onions, and pimento, each bite is a burst of flavor. The combination of Wesson oil, Tex Joy steak seasoning, lemon juice, and mayonnaise gives it a unique tangy kick that’s incredibly palate-pleasing. In this post, I’ll be sharing with you my favorite Vermicelli Salad recipe, along with some handy tips and tricks to get it just right. So let’s dive in and start cooking!
Ingredients
- 1 (12 oz.) vermicelli noodles, prepared according to pkg. and rinsed with cold water
- 1 large jar black olives, drained, pitted and chopped
- 5 or 6 green onions, chopped
- 1 large jar pimento, drained and diced
- 1/2 c. Wesson oil or 1/4 c. olive oil and 1/4 c. Wesson oil
- 2 Tbsp. Tex Joy steak seasoning
- 4 Tbsp. lemon juice
- 1/2 to 1 c. mayonnaise
Salad Assembly
- Make the night before and refrigerate.
Calorie: 350
Total cooking time: 30 minutes
Difficulty level: Easy
The Great Vermicelli Salad Heist
So, I decided to prepare a Vermicelli Salad for a little dinner party I was hosting. Little did I know, I was about to embark on a culinary roller coaster ride that would involve a jar of black olives playing hide ‘n’ seek, a fight with a pimento, and a midnight fridge raid. Buckle up, folks!
The Protagonists: Ingredients
Our main star for the evening was, of course, 12 ounces of vermicelli noodles. Joining them on the stage were a jar of black olives (who, as I was soon to discover, had a penchant for disappearing), 5 or 6 green onions, a jar of pimento, Wesson oil (half a cup, or a mix of a quarter cup each of olive and Wesson oil), 2 tablespoons of Tex Joy steak seasoning, 4 tablespoons of lemon juice, and half to one cup of mayonnaise.
The Prep: Vermicelli Noodles and Hide ‘n’ Seek
The noodles were a breeze to prepare; they were done according to package instructions and rinsed with cold water. The olives, on the other hand, decided to play a game of hide ‘n’ seek, hiding behind the ketchup and mustard in the farthest corners of the fridge. Once I found them, they were drained, pitted, and chopped. The green onions got chopped too, probably feeling left out.
Taming the Pimento
Next up was the pimento. After a minor wrestling match to open the jar (note to self: start working out), I drained and diced it. Then, it was time for the Wesson oil to make its appearance. I used a mix of olive and Wesson oil, because why settle for one when you can have both?
The Unlikely Duo: Seasoning and Lemon Juice
Now came the time for the Tex Joy steak seasoning and lemon juice. One might think they’re an unlikely duo, but boy, do they know how to spice things up! The seasoning was sprinkled like fairy dust while the lemon juice was generously splashed, like a rain dance in the middle of summer.
The Finale: Mayonnaise
Finally, it was time to bring in the mayonnaise. It was added with the elegance of a ballet dancer, and a quick mix later, it was ready to rest in the fridge. The salad, not the dancer.
The Wait: A Night in the Fridge
The salad needed to chill overnight in the fridge. I, on the other hand, spent the night tossing and turning, dreaming of black olives running around my kitchen.
The Midnight Raid
At around 2 am, my stomach took control over my brain and made me raid the fridge. The Vermicelli Salad stared back at me, daring me to take a bite. I held strong, reminding myself about the dinner party.
The next day, the salad turned out to be a hit! As for me, I had a newfound respect for black olives, the pimento, and my own willpower. And that, my friends, is the tale of the Vermicelli Salad heist. Until next time, happy cooking!
