Description
A vibrant and refreshing Asian noodle salad made with vermicelli rice noodles and a colorful array of fresh vegetables, dressed in a tangy soy-lime dressing.
Ingredients
Scale
- 4½ ounces of vermicelli rice noodles
- 1 cucumber (thinly sliced)
- 1 carrot (thinly sliced)
- ⅛ green cabbage (thinly sliced)
- 1 green onion (thinly sliced)
- ¼ cup cilantro (coarsely chopped)
- 1 cup bean sprouts (optional)
- ¼ cup reduced-sodium soy sauce
- ¼ cup fresh lime juice
- 3 tablespoons maple syrup
- 2 tablespoons sesame oil
- 1 clove garlic (grated)
- 2 red chilis (thinly sliced – adjust to taste)
- 1 teaspoon sesame seeds (optional)
- 4 tablespoons peanuts (toasted and chopped)
Instructions
- Chop the vegetables: Cut the cucumber, carrot, and green cabbage into thin slices using a sharp knife or a mandoline slicer. Combine all the vegetables in a large mixing bowl. Thinly slice the green onion and add it to the bowl along with the bean sprouts and cilantro.
- Soak the noodles: In a separate bowl, soak the vermicelli rice noodles in hot water for about three minutes, or until tender. Once soft, rinse them under cold water to cool, drain them well, and add them to the bowl with the vegetables.
- Make the dressing: In a small bowl, whisk together the soy sauce, lime juice, maple syrup, sesame oil, grated garlic, sliced red chilis, and sesame seeds until well combined.
- Mix the salad: Pour about ¾ of the dressing over the vegetable and noodle mixture. Toss gently to ensure everything is well coated. Reserve the remaining dressing for later use.
- Garnish and serve: Serve the salad in bowls, garnishing with the peanuts, extra cilantro, and a drizzle of the reserved dressing.
Notes
For extra protein, consider adding grilled tofu or chicken. This salad pairs well with grilled proteins and tastes even better after marinating in the fridge.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: noodle salad, Asian salad, vegetarian salad, summer salad, fresh salad
