Nut-Free Refreshing Rice Noodle Salad
Brighten up your mealtime with this Nut-Free Refreshing Rice Noodle Salad—a light, zesty, and nutrient-packed dish perfect for lunch or dinner! This quick and easy recipe combines tender rice noodles with a colorful mix of crisp veggies like carrot, cucumber, bell pepper, and red cabbage, all tossed in a tangy lime-ginger dressing. With fresh herbs like cilantro and a touch of spice from chili flakes, this salad bursts with vibrant flavors in every bite, while remaining completely nut-free and allergy-friendly. Ready in just 25 minutes, it’s ideal for busy weeknights or meal prep. Serve it as a satisfying standalone dish or pair it with your favorite protein for a healthy, well-rounded meal!
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Recipe Information
Ingredients
- 200 grams rice noodles
- 1 large carrot
- 1 medium cucumber
- 1 medium bell pepper
- 100 grams red cabbage
- 15 grams fresh cilantro
- 3 stalks spring onions
- 2 medium lime
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 teaspoons honey
- 1 teaspoon fresh ginger
- 1 clove garlic
- 0.5 teaspoon chili flakes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a pot of water to boil and cook the rice noodles according to the package instructions, typically around 3-5 minutes. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
Peel the carrot and cut into thin matchsticks. For easier preparation, you can use a julienne peeler.
Slice the cucumber in half lengthwise, remove the seeds, and then slice into thin half-moons.
Thinly slice the bell pepper and red cabbage.
Chop the fresh cilantro and slice the spring onions thinly.
In a small bowl, whisk together the juice of the two limes, soy sauce, olive oil, honey, grated fresh ginger, and minced garlic.
Add the chili flakes, salt, and black pepper into the dressing and mix well.
In a large salad bowl, combine the rice noodles, carrot, cucumber, bell pepper, red cabbage, cilantro, and spring onions.
Pour the dressing over the salad and toss gently until all ingredients are well coated.
Let the salad sit for 5-10 minutes to allow the flavors to meld together, then serve immediately.
Nutrition Facts
Calories |
718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3504 mg | 152% | |
| Total Carbohydrate | 108.9 g | 40% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 27.6 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1499 mg | 32% | |
*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.
