Far East Salad
Experience a burst of bold, fresh flavors with this vibrant Far East Salad! Perfectly cooked rice noodles are tossed with a colorful medley of julienned carrots, crisp cucumbers, sweet red bell peppers, and finely shredded purple cabbage, creating a visually stunning base brimming with crunch. Fragrant fresh cilantro and sliced green onions add an herbaceous punch, while a zesty homemade dressing of soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic ties the dish together with tangy-sweet umami notes. Finished with a sprinkle of toasted sesame seeds for texture, this salad is quick to prepare in just 30 minutes, making it a refreshing, nutrient-packed option for lunch, dinner, or a crowd-pleasing side dish. Perfect served at room temperature or lightly chilled, this Far East Salad is a deliciously light yet satisfying way to enjoy Asian-inspired flavors.
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Recipe Information
Ingredients
- 150 grams Rice noodles
- 2 medium Carrot
- 1 large Cucumber
- 1 large Red bell pepper
- 150 grams Purple cabbage
- 15 grams Fresh cilantro
- 3 stalks Green onion
- 2 tablespoons Toasted sesame seeds
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 tablespoon Honey
- 1 teaspoon Fresh ginger
- 1 clove Garlic
Instructions
Bring a pot of water to a boil and cook the rice noodles according to the package instructions (typically 4-5 minutes). Drain, rinse with cold water, and set aside.
Peel the carrots and julienne them into thin matchstick-sized pieces. Slice the cucumber into thin strips, discarding the seeds if you prefer. Thinly slice the red bell pepper into strips.
Shred the purple cabbage finely and chop the fresh cilantro. Slice the green onions thinly, including the green tops.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated fresh ginger, and minced garlic to make the dressing. Taste and adjust seasoning if necessary.
In a large mixing bowl, combine the rice noodles, carrots, cucumber, red bell pepper, purple cabbage, cilantro, and green onions. Pour the dressing over the salad.
Toss the salad gently but thoroughly to ensure the vegetables and noodles are evenly coated with the dressing.
Sprinkle the toasted sesame seeds on top just before serving for added crunch and garnish.
Serve the Far East Salad immediately at room temperature or chill it in the refrigerator for 10-15 minutes before serving for an extra refreshing taste.
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2232 mg | 97% | |
| Total Carbohydrate | 105.7 g | 38% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 39.9 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2024 mg | 43% | |
*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.
