Low Fat Refreshing Rice Noodle Salad
Embrace light, healthy eating with this Low Fat Refreshing Rice Noodle Salad, a vibrant dish that’s perfect for any occasion. This easy-to-prepare recipe is brimming with fresh, colorful ingredients such as julienned cucumber, carrot, and red bell pepper alongside fragrant mint and cilantro leaves. Tossed with a zesty lime and soy-based dressing accented by rice vinegar, honey, and a sprinkle of sesame seeds, each bite is a delightful blend of tangy, sweet, and savory flavors. Ready in just 30 minutes, this gluten-free, low-fat salad offers a satisfying crunch paired with tender rice noodles. Serve it chilled for a refreshing treat or enjoy it straight from the bowl—ideal for summer lunches, healthy dinners, or meal prep.
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 1 medium Cucumber
- 1 medium Carrot
- 1 medium Red bell pepper
- 10 grams Fresh mint leaves
- 10 grams Fresh cilantro leaves
- 2 stalks Spring onions
- 1 large Lime
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey
- 1 teaspoon Olive oil
- 1 teaspoon Sesame seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
1. Begin by cooking the rice noodles as per the package instructions. Once cooked, drain and rinse them under cold water to stop further cooking and set aside.
2. While the noodles are cooking, prepare the vegetables. Peel the cucumber, then julienne it into thin strips. Do the same with the carrot. Seed and slice the red bell pepper into thin strips.
3. Finely chop the mint and cilantro leaves after washing them thoroughly. Slice the spring onions thinly.
4. In a small mixing bowl, prepare the dressing by squeezing the juice of the lime. Add the low sodium soy sauce, rice vinegar, honey, olive oil, salt, and black pepper. Whisk well until all the ingredients are combined and the honey is dissolved.
5. In a large bowl, combine the cooked rice noodles, prepared vegetables, and chopped herbs. Pour the dressing over the mixture and toss gently to coat everything evenly.
6. Transfer the salad onto a serving platter or bowls. Sprinkle sesame seeds on top for garnish.
7. Serve immediately or refrigerate for 30 minutes to let the flavors meld if preferred.
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2887 mg | 126% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 18.2 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1080 mg | 23% | |
*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.
