Vegan Asian-Inspired Noodle Salad
Bursting with color, crunch, and irresistible flavor, this Vegan Asian-Inspired Noodle Salad is a vibrant medley of fresh, crisp vegetables and tender rice noodles, all tossed in a zesty homemade dressing. Featuring bright purple cabbage, julienned carrots, cool cucumber, and red bell pepper alongside fragrant cilantro and a sprinkle of toasted sesame seeds, this dish balances refreshing textures and bold flavors perfectly. The tangy dressing, made with soy sauce, lime juice, sesame oil, and a hint of maple syrup, is elevated by the warmth of fresh ginger and garlic, plus a touch of spice from crushed red pepper flakes. Ready in under 30 minutes, this versatile salad is perfect for a light lunch, a refreshing appetizer, or even a crowd-pleasing side dish. Whether served chilled or at room temperature, it’s a must-try for lovers of plant-based, Asian-inspired cuisine!
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Recipe Information
Ingredients
- 200 grams rice noodles
- 1 medium red bell pepper
- 1 large carrot
- 1 medium cucumber
- 100 grams purple cabbage
- 2 stalks green onions
- 20 grams fresh cilantro
- 2 tablespoons toasted sesame seeds
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon maple syrup
- 1 tablespoon sesame oil
- 1 inch piece fresh ginger
- 1 medium garlic clove
- 0.5 teaspoon crushed red pepper flakes
Instructions
Cook the rice noodles according to package instructions, then drain and rinse under cold water to stop the cooking process. Set aside.
Slice the red bell pepper into thin strips. Peel and julienne the carrot. Thinly slice the cucumber, and purple cabbage. Chop the green onions, and roughly chop the fresh cilantro.
In a small bowl, whisk together soy sauce, lime juice, maple syrup, sesame oil, finely grated fresh ginger, minced garlic clove, and crushed red pepper flakes to make the dressing.
In a large mixing bowl, combine the cooked rice noodles, sliced vegetables, green onions, and cilantro. Pour the dressing over the salad and toss to combine well.
Sprinkle the toasted sesame seeds over the salad and toss once more to distribute evenly.
Serve immediately or chill in the refrigerator for 20 minutes to allow the flavors to meld. Give it one final toss before serving.
Garnish with additional cilantro or sesame seeds if desired.
Nutrition Facts
Calories |
657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2317 mg | 101% | |
| Total Carbohydrate | 104.2 g | 38% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 29.0 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1519 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.
