Dairy-Free Refreshing Rice Noodle Salad
Discover the perfect blend of vibrant flavors and wholesome ingredients with this Dairy-Free Refreshing Rice Noodle Salad recipe. Ideal for quick lunches or light dinners, this colorful dish combines silky rice noodles with crisp vegetables like bell peppers, carrots, and cucumbers for a refreshing crunch. Tossed in a tangy lime-soy dressing infused with sesame oil and a hint of chili, every bite delivers a harmonious balance of zesty and savory notes. Fresh herbs like cilantro and mint lift the dish with aromatic flair, while toasted sesame seeds add a delightful nutty finish. Ready in just 25 minutes, this salad is not only dairy-free but also effortlessly customizable, making it a crowd-pleaser for any occasion. Serve it chilled to let the bold flavors meld together beautifully!
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Recipe Information
Ingredients
- 200 grams rice noodles
- 1 medium red bell pepper
- 1 large carrot
- 1 medium cucumber
- 3 units scallions
- 0.5 cup fresh cilantro
- 0.25 cup fresh mint
- 1 large lime
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 0.5 teaspoon chili flakes
- 1 tablespoon toasted sesame seeds
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Start by preparing the rice noodles according to the package instructions. Typically, you would soak them in hot water for 5-8 minutes until they become tender. Drain and rinse with cold water to stop the cooking process.
While the noodles are soaking, thinly slice the red bell pepper and scallions. Julienne the carrot and cucumber using a julienne peeler or knife.
In a large mixing bowl, combine the cooked and cooled rice noodles with the sliced vegetables.
Chop the fresh cilantro and mint finely and add them to the noodle and vegetable mixture.
In a small bowl, prepare the dressing by whisking together the juice of one lime, soy sauce, rice vinegar, sesame oil, chili flakes, salt, and black pepper.
Pour the dressing over the noodle and vegetable mixture, tossing everything gently to combine and ensure an even distribution of the dressing.
Transfer the noodle salad to a serving plate or bowl. Garnish with toasted sesame seeds for added flavor and texture.
Serve the salad immediately or cover and refrigerate it for up to an hour before serving to allow the flavors to meld.
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3472 mg | 151% | |
| Total Carbohydrate | 85.4 g | 31% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 12.8 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1216 mg | 26% | |
*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.
