Total time: 20-30 minutes
Yields: 3-4 servings
Ingredients:
Rice noodles
Carrots
Cucumber
Green onion
Basil
Cilantro
Mint
Chili garlic sauce
Sesame seeds
Toasted sesame oil
Low sodium soy sauce
Rice vinegar
Fish sauce
Honey
Lime
Garlic
Ginger
Directions:
Cook noodles per instructions on package and let cool. Mix the dressing ingredients together. Add all salad ingredients in bowl, and toss with dressing. Then, add as much chili garlic sauce as you want (don’t skip this part!). I like to load mine up!
Rice Noodle Salad
A cold rice noodle salad loaded with fresh vegetables and tossed with a fresh toasted sesame oil and rice vinegar dressing!
Ingredients
For salad:
- 12 oz rice noodles
- 2 large carrots grated or finely chopped
- 1 cucumber halved and sliced
- ¼ cup chopped green onion
- ⅛ cup chopped basil
- ⅛ cup chopped cilantro
- ⅛ cup chopped mint
- Chili garlic sauce
- Sesame seeds for garnish
For dressing:
- 2 tablespoon toasted sesame oil
- 2 tablespoon low sodium soy sauce
- 2 tablespoon rice vinegar
- 1 teaspoon fish sauce
- 1 teaspoon honey
- 1 small lime juiced
- 2 garlic cloves minced
- 1 teaspoon fresh grated ginger
Instructions
- Cook noodles per instructions on package and let cool.
- Mix the dressing ingredients together.
- Add all salad ingredients in bowl, and toss with dressing.
- Then, add as much chili garlic sauce as you want.
- Serve and enjoy!
Tried this recipe?Let us know how it was!
