Vegetarian Refreshing Rice Noodle Salad
Light, vibrant, and bursting with fresh flavor, this Vegetarian Refreshing Rice Noodle Salad is your go-to dish for a quick yet satisfying meal. Featuring silky rice noodles tossed with crisp julienned vegetables like cucumber, carrots, and red bell pepper, this salad is elevated by a zesty dressing of lime juice, soy sauce, sesame oil, and a hint of honey. Fresh mint and cilantro bring an aromatic herbaceousness, while a sprinkle of roasted peanuts adds crunch and depth. Perfect for warm days or when you're craving something light and wholesome, this salad is ready in just 25 minutes and can be served chilled or at room temperature. Healthy, colorful, and incredibly easy to make, this dish is a must-try for anyone looking to add a refreshing twist to their vegetarian repertoire.
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 1 large Cucumber
- 2 medium Carrots
- 1 large Red bell pepper
- 3 stalks Scallions
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 2 tablespoons Lime juice
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Honey
- 1 clove Garlic
- 1 teaspoon Fresh ginger
- 0.5 teaspoon Red chili flakes
- 0.25 cup Roasted peanuts
Instructions
Bring a pot of water to a boil. Add the rice noodles and cook according to package instructions, usually around 3-5 minutes until tender. Drain and rinse under cold water to stop the cooking process. Set aside.
Peel the cucumber and carrots. Slice them into thin matchsticks or use a julienne peeler for ease. Slice the red bell pepper into thin strips. Chop the scallions into thin rounds.
In a large bowl, combine the prepared rice noodles, cucumber, carrots, bell pepper, and scallions.
In a small mixing bowl, combine lime juice, soy sauce, sesame oil, honey, minced garlic, grated fresh ginger, and red chili flakes. Whisk together until well blended.
Pour the dressing over the noodle and vegetable mixture. Toss gently to ensure everything is coated evenly.
Roughly chop the fresh mint and cilantro leaves. Add them to the salad along with the roasted peanuts. Toss gently again.
Let the salad sit for at least 10 minutes to allow the flavors to meld together. Serve chilled or at room temperature.
Nutrition Facts
Calories |
920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1917 mg | 83% | |
| Total Carbohydrate | 133.9 g | 49% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 42.8 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 487 mg | 37% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2469 mg | 53% | |
*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.
