Description
A fresh and vibrant salad featuring rice noodles, colorful veggies, and a zesty dressing, perfect for lunch or as a side dish.
Ingredients
Scale
- 8 oz wide rice noodles
- 1 cup julienned carrots
- 1 cup julienned zucchini
- 1 cup shredded napa cabbage
- 1 red chili, thinly sliced
- 2 tbsp chopped fresh cilantro
- 1 tsp black sesame seeds
- 2 tbsp lime juice
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp maple syrup or honey
- 1 clove garlic, minced
- Pinch of red chili flakes
Instructions
- Cook or soak rice noodles according to package directions. Rinse under cold water and drain.
- Julienne the carrots and zucchini, shred the cabbage, and slice the chili.
- In a bowl, whisk together all vinaigrette ingredients until smooth.
- In a large bowl, combine noodles, veggies, herbs, and vinaigrette. Toss gently to coat everything.
- Sprinkle with black sesame seeds and extra chili if desired.
Notes
Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: salad, Thai noodles, healthy meal, vegetarian recipe