Rice Noodle Salad
Description
This healthy rice noodle salad combines julienned vegetables, fresh herbs, and a delicious tangy dressing to create a light, refreshing meal perfect for lunch or dinner. Topped with crunchy peanuts and optional avocado slices, it's a delightful blend of textures and flavors that will leave you feeling satisfied and nourished.
For the salad
- 200 grams rice noodles
- 1 medium carrot (julienned)
- 1 red bell pepper (thinly sliced)
- 1 cucumber (julienned)
- 1 cup red cabbage (thinly sliced)
- 1 cup bean sprouts
- 1 cup edamame beans (shelled and cooked)
- 1/2 cup fresh cilantro (chopped)
- 1/4 cup fresh mint leaves (chopped)
- 1/4 cup fresh basil leaves (chopped)
- 1/4 cup roasted peanuts (roughly chopped)
- 2 green onions (thinly sliced)
- 1 avocado (sliced (optional))
- 3 tablespoons lime juice
- 2 tablespoons soy sauce ((or tamari for gluten-free))
- 1 tablespoon fish sauce ((optional for vegetarian/vegan))
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey (or maple syrup)
- 1 clove garlic (minced)
- 1 small red chili (finely chopped (optional for heat))
For the Dressing
Instructions
- Prepare the Rice Noodles:
- Cook the rice noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process. Set aside.
- Prepare the Vegetables:
- Julienne the carrot and cucumber, and thinly slice the red bell pepper and red cabbage. Set these aside in a large mixing bowl.
- Cook the edamame beans if they are not pre-cooked. Shell them and add to the bowl.
- Prepare the Herbs and Nuts:
- Chop the fresh cilantro, mint, and basil leaves. Thinly slice the green onions. Roughly chop the roasted peanuts. Set aside.
- Make the Dressing:
- In a small bowl, whisk together the lime juice, soy sauce, fish sauce (if using), rice vinegar, sesame oil, honey or maple syrup, minced garlic, and finely chopped red chili (if using).
- Assemble the Salad:
- Add the cooked rice noodles to the bowl with the vegetables.
- Pour the dressing over the noodle and vegetable mixture. Toss well to ensure everything is evenly coated with the dressing.
- Add the chopped herbs (cilantro, mint, basil) and green onions. Toss again to combine.
- Serve:
- Divide the salad into serving bowls. Top with sliced avocado (if using) and a sprinkle of chopped roasted peanuts.
Nutrition Facts
Serving Size 1
Servings 4
- Amount Per Serving
- Calories 350kcal
- Calories from Fat 100kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 1.5g8%
- Sodium 500mg21%
- Potassium 700mg20%
- Total Carbohydrate 50g17%
- Dietary Fiber 6g24%
- Sugars 8g
- Protein 10g20%
- Vitamin A 5000 IU
- Vitamin C 60 mg
- Calcium 100 mg
- Iron 3 mg
- Vitamin E 2 IU
- Vitamin K 40 mcg
- Thiamin 0.2 mg
- Riboflavin 0.1 mg
- Niacin 2 mg
- Vitamin B6 0.3 mg
- Folate 80 mcg
- Biotin 4 mcg
- Pantothenic Acid 1 mg
- Phosphorus 150 mg
- Iodine 0.02 g
- Magnesium 50 mmol
- Zinc 1 mcg
- Selenium 3 mg
- Copper 0.2 mg
- Manganese 0.5 mg
- Chromium 2 mcg
- Molybdenum 5 mg
- Chloride 150 mmol
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- This salad can be served immediately or chilled for an hour to let the flavors meld.
- For added protein, consider adding grilled chicken, shrimp, or tofu.
- Adjust the dressing ingredients to taste, adding more lime juice for tanginess, more soy sauce for saltiness, or more honey for sweetness.
Enjoy your fresh, vibrant, and healthy rice noodle salad!
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