Description
A refreshing salad combining vibrant vegetables and silky rice noodles, tossed in a zesty ginger-lime dressing.
Ingredients
Scale
- 8 oz rice noodles
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 bell pepper, thinly sliced
- 1 cup cucumber, thinly sliced
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/4 cup soy sauce
- 2 tablespoons fresh ginger, grated
- 2 tablespoons lime juice
- 1 tablespoon sesame oil
- 1 tablespoon honey or agave syrup
- Salt and pepper to taste
Instructions
- Cook the rice noodles according to package instructions, then drain and rinse under cold water.
- In a large bowl, combine the cooked noodles with the shredded carrots, red cabbage, bell pepper, cucumber, green onions, and cilantro.
- In a small bowl, whisk together the soy sauce, grated ginger, lime juice, sesame oil, and honey (or agave syrup); season with salt and pepper.
- Pour the dressing over the noodle salad and toss to coat.
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Notes
For added protein, consider adding grilled chicken, shrimp, or tofu. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 6g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg