Vegan Refreshing Rice Noodle Salad
Light, colorful, and packed with vibrant flavors, this Vegan Refreshing Rice Noodle Salad is the ultimate go-to for a quick and healthy meal. Featuring tender rice noodles tossed with crisp vegetables like cucumber, red bell pepper, and red cabbage, this salad is elevated with fresh herbs like mint and cilantro for a burst of freshness. A tangy yet slightly sweet lime-soy dressing ties everything together, while roasted peanuts and sesame seeds add a delightful crunch. Ready in just 30 minutes, this gluten-free and vegan dish is perfect for a light lunch, a side at dinner, or even meal prep. Whether served chilled or straight from the fridge, this rice noodle salad is guaranteed to become a refreshing favorite!
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Recipe Information
Ingredients
- 200 g Rice noodles
- 1 medium Cucumber
- 1 medium Carrot
- 1 medium Red bell pepper
- 100 g Red cabbage
- 2 tablespoons Fresh mint leaves
- 2 tablespoons Fresh cilantro leaves
- 2 stalks Spring onions
- 3 tablespoons Lime juice
- 2 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 1 tablespoon Sesame oil
- 50 g Roasted peanuts
- 1 teaspoon Sesame seeds
- 0.5 teaspoon Chili flakes
Instructions
Place the rice noodles in a heatproof bowl. Pour boiling water over the noodles until they are fully submerged. Let them soak for 5-7 minutes or until they are tender. Drain the noodles and rinse them with cold water to stop further cooking. Set aside.
While the noodles are soaking, peel the cucumber and cut it into thin matchsticks. Do the same with the carrot. Thinly slice the red bell pepper and red cabbage.
Finely chop the fresh mint and cilantro leaves. Slice the spring onions into thin rings.
In a small bowl, whisk together the lime juice, soy sauce, maple syrup, and sesame oil until well combined to make the dressing.
In a large mixing bowl, combine the drained rice noodles, cucumber, carrot, red bell pepper, red cabbage, mint, cilantro, and spring onions.
Pour the dressing over the noodle mixture and toss gently to combine, ensuring all ingredients are well coated with the dressing.
Roughly chop the roasted peanuts and sprinkle them over the salad along with the sesame seeds and chili flakes.
Serve immediately or refrigerate for up to 2 hours before serving for a more intense flavor.
Nutrition Facts
Calories |
884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 14.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1741 mg | 76% | |
| Total Carbohydrate | 109.3 g | 40% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 31.1 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1721 mg | 37% | |
*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.
