Description
Crunchy Vegetable Rice Noodle Salad is a refreshing, colorful dish featuring tender rice noodles, crisp vegetables, fresh herbs, and a tangy sesame-lime dressing. Perfect as a light lunch, side dish, or healthy dinner, this salad combines a medley of textures and vibrant flavors for a delightful Asian-inspired meal.
Ingredients
Salad
- 8 oz rice noodles
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cucumber, julienned
- ½ cup shelled edamame
- ¼ cup chopped cilantro
- ¼ cup chopped mint
- ¼ cup chopped peanuts
Dressing
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated ginger
- 1 garlic clove, minced
Instructions
- Cook Noodles: Cook the rice noodles according to package directions, usually by boiling them in water until tender. Once cooked, drain and rinse under cold water to stop the cooking process and prevent sticking.
- Make Dressing: In a small bowl, whisk together soy sauce, lime juice, rice vinegar, sesame oil, honey or maple syrup, grated ginger, and minced garlic until well combined and emulsified.
- Combine Salad Ingredients: In a large bowl, add the cooked rice noodles, shredded purple cabbage, shredded carrots, thinly sliced red bell pepper, julienned cucumber, shelled edamame, chopped cilantro, and chopped mint. Mix gently to combine all ingredients evenly.
- Dress the Salad: Pour the prepared dressing over the noodle and vegetable mixture. Toss thoroughly to coat all components with the flavorful dressing.
- Serve: Sprinkle chopped peanuts over the top of the salad before serving to add a crunchy texture. Serve chilled for best flavor and freshness.
Notes
- Add grilled chicken, shrimp, or tofu for extra protein.
- Best served chilled to enhance freshness and crunch.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad, Main Course
- Method: Boiling
- Cuisine: Asian-Inspired
