Description
A refreshing bowl of Asian Noodle Salad with vibrant vegetables and a zesty ginger-lime dressing, perfect for summer.
Ingredients
Scale
- 200g rice noodles
- 1 tablespoon fresh grated ginger
- 3 tablespoons lime juice
- 2 tablespoons soy sauce or tamari
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil (optional)
- 1/2 cucumber, thinly sliced
- 1 bell pepper, thinly sliced (any color)
- 1 medium carrot, grated
- 2 green onions, finely chopped
- 1/4 cup fresh cilantro, roughly chopped
- 1/4 cup fresh mint leaves, roughly chopped
- 1/4 cup crushed peanuts (lightly toasted if possible)
- Extra lime wedges (optional)
Instructions
- Cook the rice noodles: Bring a pot of water to a boil and add the rice noodles. Follow package instructions until they’re just tender. Don’t forget to rinse them under cold water afterward. Set aside to drain fully.
- Make the dressing: In a small bowl, whisk together the freshly grated ginger, lime juice, soy sauce or tamari, honey or maple syrup, and sesame oil if using. Taste the dressing. Adjust the sweetness or acidity according to your liking.
- Prepare the veggies: Slice the cucumbers and bell peppers into thin strips. Grate the carrot, finely chop the green onions, and roughly chop the fresh cilantro and mint leaves.
- Combine everything: In a large mixing bowl, toss together the drained noodles, chopped vegetables, and herbs. Pour the ginger-lime dressing over the top, tossing gently until everything is well-coated.
- Garnish and serve: Right before serving, sprinkle the crushed peanuts on top for that delightful crunch. Add extra herbs or lime wedges on the side for an extra burst of flavor!
Notes
This salad can be made ahead of time; just add the peanuts right before serving for an extra crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg