Rice noodle and vegetable salad
- 29 Mar 2025
- Cook time 0 min
- Prep time 30 min
- 6 Servings
- 10 Ingredients
Ingredients:
1 cup rice noodles
230g
1 red pepper
80g
1 carrot
60g
1 cucumber
250g
1 onion
110g
1 cup coriander leaves
16g
1 tbsp peanut oil
16g
2 tbsp lime juice
30g
2 tbsp salsa sauce
30g
1 tbsp fish sauce
16g
Instructions:
1. Prepare the Rice Noodles:
- Cook the rice noodles according to the package instructions. Usually, this involves soaking them in hot water for about 5-7 minutes until they are soft. Drain and rinse under cold water to stop the cooking process. Set aside.
- Cook the rice noodles according to the package instructions. Usually, this involves soaking them in hot water for about 5-7 minutes until they are soft. Drain and rinse under cold water to stop the cooking process. Set aside.
2. Prepare the Vegetables:
- Slice the red pepper into thin strips.
- Julienne the carrot into matchstick-sized pieces.
- Thinly slice the cucumber.
- Peel and slice the onion thinly.
- Chop the coriander leaves roughly.
- Slice the red pepper into thin strips.
- Julienne the carrot into matchstick-sized pieces.
- Thinly slice the cucumber.
- Peel and slice the onion thinly.
- Chop the coriander leaves roughly.
3. Make the Dressing:
- In a small bowl, combine the peanut oil, lime juice, salsa sauce, and fish sauce. Whisk together until well mixed.
- In a small bowl, combine the peanut oil, lime juice, salsa sauce, and fish sauce. Whisk together until well mixed.
4. Assemble the Salad:
- In a large salad bowl, combine the cooked rice noodles, red pepper, carrot, cucumber, and onion.
- Pour the dressing over the salad ingredients.
- Toss everything together until the noodles and vegetables are well coated with the dressing.
- In a large salad bowl, combine the cooked rice noodles, red pepper, carrot, cucumber, and onion.
- Pour the dressing over the salad ingredients.
- Toss everything together until the noodles and vegetables are well coated with the dressing.
5. Finish and Serve:
- Sprinkle the chopped coriander leaves over the salad.
- Toss gently once more to evenly distribute the coriander.
- Serve immediately as a refreshing and colorful dish.
- Sprinkle the chopped coriander leaves over the salad.
- Toss gently once more to evenly distribute the coriander.
- Serve immediately as a refreshing and colorful dish.
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 90kcal | 4% |
| Protein | |
| Protein 1.61g | 1% |
| Carbohydrates | |
| Carbohydrates 16g | 4% |
| Fiber 1.68g | 4% |
| Sugar 3.20g | 3% |
| Fat | |
| Fat 2.72g | 3% |
| Saturated 0.45g | 1% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 7mg | 1% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.05mg | 3% |
| Vitamin B3 0.47mg | 3% |
| Vitamin B6 0.12mg | 7% |
| Vitamin B9 18ug | 5% |
| Vitamin B12 0.01ug | 0% |
| Vitamin C 22mg | 25% |
| Vitamin E 0.82mg | 5% |
| Vitamin K 16ug | 14% |
| Minerals | |
| Calcium, Ca 20mg | 2% |
| Copper, Cu 0.06mg | 6% |
| Iron, Fe 0.40mg | 4% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 36mg | 3% |
| Potassium, K 200mg | 6% |
| Selenium, Se 2.17ug | 4% |
| Sodium, Na 250mg | 16% |
| Zinc, Zn 0.30mg | 3% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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