Rice Noodle Salad
Light, refreshing, and packed with vibrant flavors, this Rice Noodle Salad is the ultimate recipe for a healthy yet satisfying meal. Featuring tender rice noodles tossed with crisp vegetables like carrots, cucumber, and red bell pepper, this dish is elevated by a tangy-sweet dressing made from soy sauce, lime juice, sesame oil, and honey. Fresh herbs like cilantro and mint add an aromatic burst, while a sprinkle of roasted peanuts gives it the perfect crunch. Ready in just 30 minutes, this colorful salad is ideal for a quick lunch, light dinner, or a crowd-pleasing side. Serve it fresh or let the flavors meld in the fridge for a truly addictive, gluten-free, and vegetarian dish that's perfect for any occasion!
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Recipe Information
Ingredients
- 200 grams rice noodles
- 2 medium carrots
- 1 medium cucumber
- 1 medium red bell pepper
- 3 stalks green onions
- 0.5 cups fresh cilantro
- 0.5 cups fresh mint
- 0.25 cups roasted peanuts
- 3 tablespoons soy sauce
- 3 tablespoons lime juice
- 1 tablespoon honey
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 2 cloves garlic
- 0.5 teaspoons red chili flakes
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Cook the rice noodles according to the package instructions. Once cooked, rinse them under cold water to stop the cooking process, then drain well and set aside.
Peel and julienne the carrots. Slice the cucumber into matchsticks. Thinly slice the red bell pepper, and chop the green onions into small rounds. Roughly chop the cilantro and mint leaves.
In a small bowl, whisk together the soy sauce, lime juice, honey, sesame oil, rice vinegar, finely minced garlic, red chili flakes, salt, and black pepper to create the dressing.
In a large mixing bowl, combine the cooked rice noodles, prepared vegetables (carrots, cucumber, red bell pepper, and green onions), and chopped herbs (cilantro and mint). Pour the dressing over the salad.
Toss the salad gently but thoroughly to ensure the noodles and vegetables are evenly coated with the dressing.
Transfer the salad to a serving dish and garnish with roasted peanuts and additional herbs if desired.
Serve immediately or refrigerate for up to 2 hours to let the flavors meld before serving. Enjoy!
Nutrition Facts
Calories |
946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 17.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3525 mg | 153% | |
| Total Carbohydrate | 114.5 g | 42% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 35.6 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1774 mg | 38% | |
*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.
