Asian-Inspired Noodle Salad
Bright, fresh, and bursting with flavor, this Asian-Inspired Noodle Salad is a vibrant dish perfect for a wholesome lunch or a light dinner. Featuring a medley of thinly sliced vegetables like carrot, red bell pepper, cucumber, and purple cabbage, this salad is paired with tender rice noodles and a zesty homemade dressing made with soy sauce, sesame oil, rice vinegar, lime juice, and a hint of honey for a perfect balance of sweet and tangy. A sprinkle of toasted sesame seeds and fresh herbs like cilantro and green onions add delightful texture and aroma, making every bite irresistible. Ready in just 25 minutes, this colorful, no-cook noodle salad makes for a refreshing meal that’s as beautiful as it is satisfying.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 200 grams rice noodles
- 1 medium carrot
- 1 medium red bell pepper
- 1 medium cucumber
- 100 grams purple cabbage
- 0.5 cup fresh cilantro
- 3 stalks green onions
- 2 tablespoons sesame seeds
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 teaspoon fresh ginger, minced
- 1 clove garlic, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Cook the rice noodles according to the package instructions. Drain and rinse under cold water. Set aside to cool.
Meanwhile, peel the carrot and cut it into thin julienne strips. Slice the red bell pepper and cucumber into thin strips. Shred the purple cabbage finely. Chop the fresh cilantro and slice the green onions.
In a small dry skillet over medium heat, toast the sesame seeds until golden, stirring frequently for about 2-3 minutes. Remove from heat and set aside.
In a large mixing bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, lime juice, minced ginger, minced garlic, salt, and black pepper to make the dressing.
Add the cooled rice noodles to the dressing and toss to coat well.
Add the prepared vegetables: carrot, red bell pepper, cucumber, purple cabbage, cilantro, and green onions to the noodles. Toss gently to combine all the ingredients evenly.
Sprinkle the toasted sesame seeds over the top and give everything a final gentle toss.
Serve immediately or refrigerate for 1-2 hours to allow the flavors to meld. Enjoy your refreshing noodle salad!
Nutrition Facts
Calories |
174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.4 g | 8% | |
| Saturated Fat | 0.9 g | 5% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 825 mg | 36% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 8.7 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 365 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
