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Rice Noodle Salad

A vibrant and refreshing rice noodle salad loaded with fresh vegetables and a tangy dressing, perfect for a quick meal.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 people
Course: Salad
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 oz rice noodles
  • 1 cup shredded carrots
  • 1 cup sliced bell peppers any color
  • 1 cup shredded cabbage
  • 1/2 cup chopped green onions
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup soy sauce
  • 2 tbsp lime juice
  • 1 tbsp sesame oil
  • 1 tsp sugar

Equipment

  • Large pot for boiling noodles
  • Colander for draining noodles
  • Mixing bowl
  • Whisk for dressing
  • Sharp knife and cutting board

Method
 

  1. Bring a large pot of water to a boil.
  2. Cook the rice noodles according to package instructions.
  3. Once cooked, drain the noodles in a colander and rinse under cold water.
  4. Chop and slice the vegetables.
  5. In a mixing bowl, whisk together soy sauce, lime juice, sesame oil, and sugar.
  6. In a large bowl, add the cooled noodles, shredded carrots, bell peppers, cabbage, green onions, and cilantro.
  7. Pour the dressing over the salad and toss until everything is well coated.
  8. Let the salad sit for about 10 minutes before serving.
  9. Serve the salad cold or at room temperature.

Notes

For added protein, toss in grilled chicken, shrimp, or tofu.