Rice Noodle Salad

Rice Noodle Salad, a fresh, delicious and flavourful salad which is simple to make. Rice vermicelli noodles are extremely light in texture and calories and go amazingly well with fresh vegetables. Though with this salad glass noodles work equally well.

It’s perfect to make on a hot summers day when you don’t want to standing in front of a hob. The rice noodles cook in no time at all and some types just need to be soaked in warm water and drained. The rest of the ingredients are raw–carrots, red & white cabbage, spring onions and coriander and give the salad a great crunch. When smothered in a delicious dressing the vegetables soak in all this flavour and make it absolutely delicious. The noodles provide a silkiness to the dish, and make it different from the textures of the raw vegetables.

The dressing itself has lots of rich, classic Chinese flavours. The sesame oil, rice vinegar and lime juice provide great acidity which is balanced out slightly by the palm sugar, ending with a dressing slightly acidic but very flavourful. It makes a great summertime salad, lunch or a side dish for any meal. It is low in fat, high in fibre and great in flavour and is sure to turn into a household classic.

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Helpful Tips and Tricks for making the Rice Noodle Salad:

• Rice noodles are delicate and should not be boiled as egg noodles as they will release starch and become mushy.
• If making ahead, leave out the dressing and store the noodle salad in the fridge to serve cold. Add the dressing and toss to combine right before serving. Make ahead a day in advance.

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Rice Noodle Salad

Serves: 4 Prep Time: 15 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

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Ingredients

• 100 grams rice noodles, uncooked
• 1 medium carrot, julienned
• 1 cup white cabbage, shredded
• 1 cup red cabbage, shredded
• 2 spring onions, chopped
• 2 tbsp fresh coriander, chopped
• 1 tbsp sesame seeds, toasted
• 1 tbsp cashew nuts, roasted

For the Dressing:

• 2 cloves garlic, crushed
• 1.5 tsp crispy chilli in oil (homemade or store bought)
• 1 tsp sesame oil
• 1.5 tbsp soy sauce, or tamari for gluten-free
• 1.5 tbsp lime juice
• 1.5 tbsp rice vinegar
• 1.5 tsp palm sugar
• 1 tsp togarashi powder

method

1. Mix all the ingredients for the dressing together until they completely incorporated and keep aside. 
2. Prepare the noodles as per the packet instructions. Drain and put on a double kitchen towel to soak the remaining water. 
3. Combine the rice noodles, carrots, cabbage, spring onions, coriander, and sesame seeds in a large bowl. Add the dressing and toss. Garnish with roasted cashew nuts and serve cold. 

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