Description
Asian Noodle Salad is a vibrant and fresh dish combining bold flavors, crunchy textures, and colorful vegetables in one bowl. Ready in under 30 minutes, it features soft rice noodles, crisp veggies, and a zesty natural dressing. Perfect for quick lunches, light dinners, or meal prep, this plant-based salad is customizable with optional proteins and variations to suit all seasons and tastes.
Ingredients
Scale
Main Ingredients
- 200g rice noodles
- 1 cucumber, thinly sliced
- 2 carrots, julienned or grated
- 1 red bell pepper, julienned
- 3 scallions, minced
- 1/2 cup fresh cilantro, roughly chopped
- 1/4 cup chopped peanuts or cashews (lightly toasted)
Dressing Ingredients
- 2 tbsp apple cider vinegar (natural)
- 3 tbsp soy sauce (natural)
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1 tbsp sesame oil (natural)
- 2 tbsp fresh lime juice
- 1/2 tsp natural gelling agent
Instructions
- Prepare the Noodles: Soak or cook the rice noodles according to the package instructions until they are tender yet slightly chewy. Drain the noodles well, then rinse under cold water to stop cooking and prevent sticking.
- Chop and Prepare the Veggies: While the noodles cool, thinly slice the cucumber, julienne or grate the carrots and red bell pepper, mince the scallions, and roughly chop the fresh cilantro. Keep the vegetables fresh and vibrant for a crisp texture.
- Make the Dressing: In a small bowl, whisk together apple cider vinegar (natural), soy sauce (natural), vegetarian Worcestershire sauce (natural), sesame oil (natural), fresh lime juice, and a small amount of natural gelling agent to gently thicken the dressing. Taste and adjust sweetness or acidity as desired.
- Toss Everything Together: In a large mixing bowl, combine the cooled rice noodles with all the chopped vegetables. Pour the dressing over the mixture and toss gently until everything is evenly coated. Sprinkle the chopped peanuts or cashews on top for added crunch.
- Chill and Serve: Refrigerate the salad for 15 to 30 minutes to allow the flavors to meld. Serve cold or at room temperature for a refreshing and flavorful dish.
Notes
- Use crisp, fresh vegetables to enhance texture and flavor.
- Do not overcook the noodles; they should remain slightly firm to hold their shape in the salad.
- Use only a small amount of natural gelling agent to achieve the ideal dressing consistency.
- Lightly toast the peanuts or cashews to boost crunchiness and nutty flavor.
- Toss the salad gently to keep noodles intact and veggies crisp.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: No-cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 5g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Asian noodle salad, rice noodle salad, vegetarian salad, vegan salad, quick lunch, healthy salad, plant-based dinner
