Soy-Free Refreshing Rice Noodle Salad
Brighten up your table with this Soy-Free Refreshing Rice Noodle Salad, a vibrant and wholesome dish bursting with fresh, crisp vegetables and bold flavors. This gluten-free and soy-free recipe combines tender rice noodles with crunchy julienned red bell pepper, carrot, and cucumber, all tossed in a tangy, citrusy dressing made with lime juice, a fish sauce alternative, sesame oil, and a touch of maple syrup for natural sweetness. Fresh mint and cilantro elevate the salad with an herby twist, while chili flakes add a gentle heat. Perfect as a light main course or a chilled side dish, this quick and easy salad—ready in just 25 minutes—delivers a healthy, refreshing taste of vibrant Asian-inspired cuisine. Garnished with sesame seeds and customizable to your taste, it’s a versatile crowd-pleaser for any occasion.
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 1 medium Red bell pepper
- 1 large Carrot
- 1 large Cucumber
- 15 grams Fresh mint leaves
- 15 grams Fresh cilantro
- 3 tablespoons Lime juice
- 2 tablespoons Fish sauce alternative
- 1 tablespoon Maple syrup
- 1 tablespoon Sesame oil
- 1 teaspoon Chili flakes
- 1 tablespoon Sesame seeds
- 0.25 teaspoon Salt
- 0.25 teaspoon Pepper
Instructions
Cook the rice noodles according to package instructions. Typically, you will need to bring a pot of water to a boil, add the noodles, and cook for about 3-5 minutes until tender. Drain and rinse with cold water to stop the cooking process.
Julienne the red bell pepper, carrot, and cucumber into thin strips. Place them in a large salad bowl.
Finely chop the fresh mint leaves and cilantro, then add them to the salad bowl with the vegetables.
In a small mixing bowl, combine the lime juice, fish sauce alternative, maple syrup, sesame oil, chili flakes, salt, and pepper. Whisk together to create the dressing.
Add the cooked rice noodles to the salad bowl with the vegetables and herbs.
Pour the dressing over the salad mixture and toss gently to ensure an even coating on the noodles and vegetables.
Sprinkle sesame seeds over the top of the salad for garnish.
Taste and adjust the seasoning if needed, adding more salt, pepper, or lime juice to suit your preferences.
Serve the rice noodle salad chilled or at room temperature. Enjoy as a refreshing main course or side dish.
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2760 mg | 120% | |
| Total Carbohydrate | 104.9 g | 38% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 31.3 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1362 mg | 29% | |
*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.
