Two blue bowls of gluten-free vermicelli satay salad topped with crushed peanuts.

Looking for a tasty gluten-free meal that won’t require much time or effort? Try this easy vermicelli satay salad recipe. This recipe is perfect for lunch or for a quick and easy snack.

This recipe first appeared in Issue 27 as part of our ‘Packed Lunch,’ recipe feature. For more gluten-free lunch ideas pick up a copy here.

Vermicelli Satay Salad

Recipe by Cara Boatswain | Photography by Brandee Meier
Prep Time 10 minutes
Cook Time 5 minutes
Course Lunch, Salad, Snack
Servings 2


  • 125 g Chang’s Vermicelli Rice Noodles
  • 100 g packet Classic Coleslaw Vegetables
  • ½ red capsicum thinly sliced
  • 2 shallots green tips only, thinly sliced
  • ¼ cup gluten-free peanuts roughly chopped
  • ¼ cup gluten-free satay sauce we used NoGo Satay Sauce
  • coriander leaves


  • Prepare the rice noodles according to directions on the packet. Rinse under cold water, drain and transfer to a large bowl.
  • Add remaining ingredients and toss well to combine.
  • Refrigerate until you’re ready to serve.


To give this dish a lunchtime protein boost you can add leftover roast chicken, gluten-free crispy tofu or tempeh slices.
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