Vegan Vietnamese Rice Noodle Salad Infused with Marijuana


This is a vegan Vietnamese dish with lots of marijuana. If the noodles are pre-cooked, no further cooking is necessary to prepare this salad.


150 mg vermicelli
1 long English cucumber, thinly sliced
2 large carrots, thinly sliced
Slice of green or red cabbage, finely chopped
2 green onions, thinly sliced
Kelp, seaweed (optional) 10g
20 g pickled ginger, thinly sliced ​​(optional)
Black or white sesame seeds for garnish (optional)


6 tablespoons white flour
1 teaspoon sesame oil
1-2 tablespoons of cannabis oil
1 tablespoon of maple syrup
2 teaspoons rice vinegar
2 teaspoons lemon juice
4 tablespoons gluten-free tamari or soy sauce
3 to 4 teaspoons of red bell pepper (optional)


Begin boiling the noodles in a large pot following the package directions. These noodles are usually prepared quickly when the water is boiling. Then drain the noodles, rinse with cold water and set aside. Dry roast the white sesame seeds in a small saucepan. Once removed from the heat, ground the seeds into a fine powder. In a large mixing bowl, combine the sesame seeds, sesame oil, hemp oil, maple syrup, rice vinegar, lemon juice, tamari/soy sauce, and bean paste. Red pepper. Customize all the ingredients as you wish and enjoy.
Now it’s time to assemble the salad. Rinse the noodles again with cold water and let them cool. In a large bowl, place the cold noodles, sliced ​​cucumbers, sliced ​​carrots, shredded cabbage, sliced ​​green onions, shredded seaweed, sliced ​​pickled ginger, and garnish with sesame seeds. Place the salad in a bowl and pour the cause over it. Toss the salad once more. Divide portions into bowls, serve, eat and enjoy.